Oberst Schultz-Werner - Gaubischofsheimer Herrnberg Riesling Beerenauslese 1953 - 0,7l

The Oberst Schultz-Werner Gaubischofsheimer Herrnberg Riesling Beerenauslese 1953 is a rare German sweet wine from one of the most memorable vintages of the mid-20th century. Produced from individually selected Riesling berries grown in Rheinhessen, it combines remarkable concentration with the acidity needed to preserve freshness over decades. A bottle of this age is a true collector’s piece and an evocative expression of historic German wine culture.

Tasting Notes
With almost seven decades of bottle age, the wine may display a deep golden to amber colour, depending on its storage history. The bouquet is richly developed, offering aromas of ripe peach, apricot and honey alongside subtle mineral tones, dried citrus and delicate spice. On the palate, it is opulent and concentrated, with luscious sweetness balanced by Riesling’s characteristic acidity. Mature fruit notes mingle with honeyed and citrus nuances, leading to a long, persistent finish. The wine is fully mature and should be enjoyed for its complexity and provenance; further development is possible, but its condition will depend greatly on how it has been stored.

Production
This Beerenauslese comes from the sun-exposed slopes of Gaubischofsheimer Herrnberg in Rheinhessen, where the Riesling grapes benefited from extended ripening. Beerenauslese represents one of Germany’s highest traditional quality categories, made from individually selected, exceptionally ripe berries with naturally concentrated sugars and flavours. The precise vinification details are not available, but the style is defined by its rich sweetness, intense fruit character and balancing acidity.

Food & Serving
Serve lightly chilled at around 10–12°C to reveal the wine’s mature aromas without suppressing its texture. It is a natural partner for fruit-based desserts, crème brûlée, apricot tart and blue or mature cheeses, while its rarity also makes it rewarding to serve on its own as a contemplative aperitif. Because of its age, decanting is best approached cautiously: stand the bottle upright, open gently and taste first; if sediment is present, a short, careful decant may be appropriate, but prolonged aeration could diminish its delicate mature character.

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