Reichsrat von Buhl - Forster Ungeheuer Riesling Auslese 1957, Pfalz, Germany

Introduction: A monster of elegance

This bottle epitomises the fascinating intermediate stage of a great German wine epoch. Standing between the 1953 and 1959 vintages of the century, the 1957 represents a classic, rather cool and acid-emphasised formative phase that was predestined for long-lasting, filigree wines. An Auslese from the famous Forster Ungeheuer vineyard from the traditional Reichsrat von Buhl winery is a mature sample of Palatinate Riesling art after more than 65 years - less monumental than a TBA from 1925, but with an enchanting, fully mature complexity.

Sensory description (with perfect storage)

A perfectly stored bottle offers the perfect picture of a mature, noble sweet Riesling that has transformed its youthful fruit into a multi-layered, tertiary world of flavours.

Colour

• A radiant, medium golden yellow to old goldwith amber and greenish reflections. The colour reveals maturity and a certain density, but is not as extremely dark as an even older or more concentrated predicate level.

Nose

The bouquet is intense, fine and characterised by a wonderfully balanced blend of ripe fruit, botrytis and the first notes of oxidation.

• Ripe stone & citrus fruits: Apricot jam, mirabelle plum purée, preserved lemon, dried pineapple slices.

• Botrytis & honey: Clear notes of honeycomb, beeswax, grass honey and a subtle noble-mushroomy nuance.

• First notes of rancio: An elegant hint of walnut, hazelnut and almond biscuit ("Russian plucked cake") - the sign of incipient, noble oxidation.

• Minerality: The characteristic, cool minerality of the Ungeheuer (red sandstone with volcanic deposits) shines through as a salty, smoky undertone.

• Flavour: Delicate notes of ginger, saffron threads and a floral reminder of acacia.

Palate

On the palate, the wine has a perfect harmony between sweetness, acidity and texture.

• Texture: Silky, juicy and of medium density. It is sweet, but the lively acidity makes it light-footed and elegant, not heavy or syrupy.

• Acidity: The structural backbone, the acidity is still surprisingly present, lively and carries the sweet wine in a springy way. It is the reason for its freshness and length.

• Flavour: A precise reflection of the nose: apricot, honey, a nutty spiciness and the salty minerality unfold in layers.

• Sweetness: The sweetness is fully integrated and acts as a fullness and warmth of flavour, not as a dominant wave of sugar.

• Finish: Very long and complex. The aftertaste of ripe apricot, honey, a smoky, mineral note and a refreshing bitterness (lemon peel) lingers for a long time and invites you to reflect.

Historical & terroir classification

Vintage 1957 in Germany

• A good, classic and acid-accentuated vintage. It followed the great 1953 and was overshadowed by the legendary 1959. The wines are known for their elegance, delicate structure and remarkable longevity. They matured slowly and developed into wines of great finesse.

Forster Ungeheuer" site

• One of the great single vineyard sites in the Palatinate. According to legend, the name ("Ungeheuer" = monster) refers to a mythical dragon or to the "monstrous" size and quality of the wines grown there.

• Soil:Coloured red sandstone dominates , interspersed with layers of volcanic melaphyre rock. This gives the Rieslings a characteristically strong, smoky-spicy minerality, depth and an extract-rich structure - the perfect basis for storable Auslese wines.

Reichsrat von Buhl in the 1950s

• The winery was in a phase of consolidation in the post-war period and continued to be one of the absolute leaders in the Palatinate. The wines of this era bear witness to a traditional, terroir-centred style.

Maturity, condition & risk

Current drinking maturity

The wine has fully reachedits optimum drinking windowand is at the peak of its development. The tertiary flavours are fully developed and the acidity is still intact. It should now be savoured.

Critical condition criteria

1. Provenance: Decisive. Cool, dark, constant storage over 65 years was necessary.

2. Fill level: Should beat least "upper shoulder". A higher fill level ("top shoulder") is ideal.

3. Cork: The cork is at a critical age. Care must be taken when opening.

Risk when opening

• Medium to high:While the wine may be more robust than a pre-WWII bottle, there is always a risk of cork failure, over-oxidation or simple exhaustion.

Rating & recommendations for enjoyment

Rating (for a perfect bottle): 94-96/100 points

A Riesling of timeless beauty and great maturity, ideally combining the elegance of the vintage and the powerful minerality of the site.

Recommendations for the ritual

1. Resting phase: Leave the bottle unmoved for 24-48 hours beforehand.

2. Opening: Gently, with a high-quality two-pronged corkscrew. Be ready to filter the wine.

3. Decanting: Decant carefully, do not aerate for too long.

4. Serving temperature: 8-10°C. Not too cold so as not to numb the complexity.

5. Glass: A large, tulip-shaped white wine glass.

6. Accompaniment: This wine is the food. Enjoy neat. Possible subtle accompaniments:

   • Foie gras (classic).

   • Strong blue cheese (Roquefort, Gorgonzola).

   • Nut or poppy seed cake (not too sweet).

   • Simply as a meditation.

Conclusion

The Reichsrat von Buhl Forster Ungeheuer Auslese 1957 is a consummate, classic German Riesling of historic stature. It does not display the overwhelming power of a vintage of the century, but rather the enduring, deeply rooted beauty of a wine grown on a large scale from an excellent terroir. It is proof of the longevity of top Palatinate Rieslings and the transformative power of bottle ageing. Opening a bottle like this is a journey into the moderate elegance of 1950s wine culture - a poignant, complex and absolutely rewarding taste experience for the connoisseur. A jewel that lives up to its name "monster" in the best, namely the qualitatively sublime meaning of the word.