Scharzhofberger Riesling Beerenauslese 1983 Egon Muller

Egon Müller Scharzhofberger Riesling Beerenauslese 1983

A celebration of sweet harmony and Riesling elegance

The Scharzhofberger Riesling Beerenauslese 1983 from Egon Müller stands among the world’s most legendary sweet wines. Grown on the famed Scharzhofberg slopes in the Saar, it marries opulent botrytized richness with crystalline acidity, yielding a wine of unmatched grace and longevity.

The 1983 Vintage: Poise and Concentration

A near‐perfect autumn for noble rot

1983 delivered gentle springs and cool summers, followed by a long, dry autumn—ideal for Botrytis cinerea development. Hand‑harvesting only the most perfectly shriveled berries resulted in a Beerenauslese of remarkable sugar concentration yet vibrant balance, destined to age gracefully for over a century.

The Scharzhofberg Terroir

Slate soils and dramatic terraces

Scharzhofberg’s Devonian slate and steep, sun‑soaked terraces impart an intense mineral backbone and fine tannic grip. The cool Saar climate and biodynamic vineyard practices amplify the site’s natural tension, producing Rieslings of profound depth and precision.

Tasting Notes

A symphony of aromas and flavors

• Appearance: Deep antique gold with luminous amber highlights.

• Nose: Layers of dried apricot, acacia honey, saffron, candied orange peel, beeswax and wet stone.

• Palate: Silky sweetness underscored by bracing acidity. The finish lingers on mineral‑driven notes of citrus zest, ginger spice and honeyed chalk.

Food Pairing Suggestions

This Beerenauslese shines alongside:

• Foie gras on brioche with fig compote

• Blue‑veined cheeses such as Roquefort or Stilton

• White truffle risotto with Parmesan foam

• Dark chocolate desserts accented by berries

• Or simply sipped solo, to savor its pure poetry

Technical Sheet

• Producer: Weingut Egon Müller – Scharzhof

• Wine: Scharzhofberger Riesling Beerenauslese

• Vintage: 1983

• Classification: Prädikatswein – Beerenauslese

• Grape Variety: 100% Riesling

• Vineyard: Scharzhofberg, Wiltingen (Mosel), Germany

• Soil: Devonian slate (blue slate)

• Yield: < 15 hl/ha; rigorous hand selection of botrytized berries

• Fermentation: Indigenous yeasts in large neutral oak casks

• Aging: Over 2 years in neutral barrels; unfiltered

• Alcohol: 7% vol

• Residual Sugar: 200–220 g/l

• Total Acidity: 9–10 g/l

• Bottle Size: 375 ml (magnums are exceedingly rare)

• Serving Temperature: 8–10 °C

• Cellaring Potential: 100+ years

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