Winery Paul Anheuser - Niederhäuser Felsen-Steyer Riesling Beerenauslese 1967

Weingut Paul Anheuser - Niederhäuser Felsen-Steyer Riesling Beerenauslese 1967, Nahe, Germany

Introduction: The forgotten sweetness of a great terroir

The Paul Anheuserwinery in Bad Kreuznach has largely disappeared from the wine consciousness today, but in the middle of the 20th century it was one of the most prestigious addresses on the Nahe. The Niederhäuser Felsen-Steyersite is one of the steepest and most renowned steep slopes in the region, whose name refers to the rocky, slate- and quartzite-interspersed soils. A Beerenauslese from the 1967 vintage- a good, classic vintage with sufficient acidity - represents the peak of the Prädikat wine hierarchy at that time. This wine is an extremely rare rarity: a liquid testimony to Nahe wine culture from an era in which Beerenauslese wines were still hand-picked and matured in large wooden barrels.

Sensory description (with perfect storage)

The following forecast describes the best-case scenarioof a bottle stored perfectly for half a century. The risk of over-oxidation or cork failure is considerable at this age.

Colour

• A deep, opaque mahogany goldwith amber and orange reflections. The colour shows the extreme concentration and decades of noble ageing.

Nose

The bouquet is of beguiling intensity, depth and complexity. It is the realm of noble rot, dried fruit and a fine, oxidative ripeness.

• Concentrated dried fruit & jams: Raisins, date jam, dried figs, apricot jam, prune jam.

• Noble notes of maturity & oxidation (Rancio): Honeycomb, beeswax, walnut, hazelnut, a fine sherry-like note (Oloroso), cedar wood.

• Botrytis & exoticism: Grassy honey, saffron, ginger, a noble mushroomy nuance.

• Mineral core: Despite all the sweetness and ripeness, the cool, slate-salty minerality of the Felsen-Steyer shines through as a stony, almost salty undertone.

Palate

The true greatness of this Beerenauslese reveals itself on the palate: a seemingly impossible balance between syrupy density and springy lightness.

• Texture: Fat, oily, syrupy and of infinite density, but never sticky or heavy thanks to the still lively acidity . The wine envelops the palate like liquid velvet.

• Acidity: The absolute secret of its longevity. The acidity of the 1967 vintage is still astonishingly present, cutting through the sweetness like a diamond and giving the wine transcendent tension, freshness and sheer endless length. It is a lifesaver.

• Flavour: An orchestrally powerful confirmation of the nose: a symphony of sultanas, nuts, honey, exotic spices and a salty minerality.

• Sweetness: The sweetness is not a simple sugary sweetness, but a flavour dimension of concentrated fruit, warmth and infinite complexity.

• Finish: Eternallylong, changeable and of hypnotic beauty. The aftertaste of honey, walnut, saffron, orange peel and a salty stoniness can last for minutes.

Vintage & terroir

1967 vintage on the Nahe

• A good, classic vintage with a warm, sunny late summer and an ideal autumn for noble rot. The wines had a good acid structure and were often powerful and concentrated when young. They developed slowly and are considered to be long-lived.

Niederhäuser Felsen-Steyer site

• One of the legendary steep slopes of the Nahe. The name "Felsen-Steyer" refers to the rocky, steep slopes with a soil of weathered slate, quartzite and gravel. This barren, well-drained geology produces Rieslings with an extremely mineral character, enormous tension and a characteristic salty flavour.

The 1967 Beerenauslese from Paul Anheuser

• A Beerenauslese was the highest consecrationfor noble sweet wines in the 1960s (alongside the TBA). It required an elaborate hand-picking of the noble rotten berries. Production was minimal. Paul Anheuser was known for his quality-conscious, traditional cellar work with long lees ageing in large wooden barrels.

Maturity, condition & risk

Current drinking maturity

The wine reachedits optimum drinking window around 10-20 years agoand is on a plateau of great complexity. If stored perfectly, it can last for many more years, but the remaining freshness is slowly diminishing.

Critical condition criteria

1. Provenance: Everything is decisive. Storedcool (10-12°C), dark and horizontally for life .

2. Fill level: Must be"high shoulder" or better. Any loss reduces the quality.

3. Cork: Extremely fragile after 55+ years. Opening is a ceremony.

Risk on opening

• High to very high. The risk of over-oxidation, cork defects or acid depletion is considerable.

Rating & recommendations

Rating (for a perfect bottle): 95-97/100 points

A Beerenauslese of rare depth, mineral elegance and historical significance. A jewel of Nahe wine culture from a bygone era.

Recommendations for enjoyment (The Ritual)

1. Treatment: Do not decant. Leave the bottle undisturbed for several days. Open with an awl.

2. Serving temperature: 10-12°C. Never colder.

3. Glass: A medium-sized, tulip-shaped dessert wine glass or sherry copita.

4. Accompaniment: Alone, as a meditation. Possible subtle accompaniments:

   • Foie gras (classic).

   • Strong blue cheese (Roquefort, Gorgonzola).

   • Simple, dry almond or nut biscuits.

   • Pure, in complete concentration.

Conclusion

The Paul Anheuser Niederhäuser Felsen-Steyer Riesling Beerenauslese 1967 is a liquid monument tothe history of Nahe wine. It combines the unrivalled mineral power of the Felsen-Steyer terroir with the concentrated sweetness of a great vintage and the dedication to craftsmanship of a now almost forgotten winery. Opening a bottle like this is not an everyday act, but a celebratory tasting- a journey back to a time when Beerenauslese wines were still absolute rarities and wines like this represented the pinnacle of sensuality for connoisseurs. If you are lucky enough to own an intact bottle, you are holding a piece of German wine culture in your hands that will never exist again. An unforgettable, transcendent taste experience.