Gillot & Söhne - Oppenheimer Sackträger Riesling Trockenbeerenauslese 1911 - 0,7 l

Gillot & Söhne’s 1911 Oppenheimer Sackträger Riesling Trockenbeerenauslese is a remarkably rare historic sweet wine from Rheinhessen. Made from selectively harvested, naturally concentrated grapes, this century-old Riesling offers a unique opportunity to experience the depth, sweetness and longevity associated with Germany’s finest Trockenbeerenauslese wines.

Tasting Notes
With more than a century of bottle age, this Riesling is expected to display a deep golden to amber appearance, although the exact colour and condition may vary. The bouquet is intensely mature, combining dried fruit, honey, caramel and subtle spice with the complex oxidative notes that can develop over a long period of ageing. On the palate, it is concentrated and profound, balancing luscious sweetness with refreshing acidity. Notes of preserved and dried fruit are complemented by caramelised richness, spice and a lingering mineral character. The finish is long and persistent. As a 1911 bottling, its further ageing potential depends greatly on storage conditions and the individual condition of the bottle; it is best regarded as a mature collector’s wine rather than a bottle intended primarily for extended cellaring.

Production
The wine comes from the steep slopes of the Oppenheimer Sackträger vineyard in Rheinhessen, where the grapes were hand-selected for exceptional ripeness and concentration. As a Trockenbeerenauslese, it was produced from individually chosen, highly desiccated grapes, traditionally affected by noble rot and rich in natural sugar. Specific details concerning the original vinification, maturation and bottling are not available.

Food & Serving
Serve slightly chilled, around 10–12°C, allowing the wine’s mature aromas to unfold in the glass. Its sweetness and acidity would pair beautifully with foie gras, blue cheese, fruit-based desserts, crème brûlée or a refined apple or pear tart. Decanting is not always necessary for a wine of this age, but a careful decant can remove sediment if present; opening the bottle gently and tasting first is recommended.

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