The 1998 German vintage was generally excellent, despite some variability. A hot, dry May led to early flowering, with consistently hot and sunny weather throughout the summer, peaking in an August heatwave. The historic Fritz Haag estate, established in 1605, is renowned for producing elegant, refined Rieslings with exceptional aging potential from the esteemed Brauneberger Juffer Sonnenuhr vineyard. This 1998 Auslese Goldkapsel is a testament to the incredible aging potential of fine Mosel Riesling. While it's ready to drink now, older wines like this can be quite delicate. Expect a beautiful evolution of tertiary aromas and a harmonious balance of sweetness and acidity. Be mindful of the cork, which might be fragile. Visually, it presents a rich golden color. The bouquet is luxuriant and refined, offering aromas of ripe peach, honey, orange peel, and subtle mineral notes. Some also describe a youthful nose of white fruits and white flowers, with a palate featuring white fruit sprinkled with rock candy. On the palate, it is velvety and elegant, achieving a perfect balance between sweetness and fresh acidity. Complex layers of tropical fruit and honeycomb lead to a long, refined finish. 【 A rare and highly-regarded Goldkapsel Auslese from the legendary Brauneberger Juffer Sonnenuhr vineyard, showcasing the exceptional aging potential of Mosel Riesling. 】 🍴 This exquisite dessert wine is a perfect match for fruit-based desserts. It also pairs beautifully with rich cheeses, foie gras, or can be savored on its own as a contemplative and luxurious treat. 🥂 This is a special occasion wine, ideal for celebrating milestones, an intimate tasting with fellow connoisseurs, or as a luxurious after-dinner indulgence. Serving Advice: Stand the bottle upright for a few days before serving to allow any sediment to settle. Open carefully with a two-pronged cork puller or an Ah-So opener to minimize cork breakage. Decanting is generally not recommended for very old, delicate white wines, as it can dissipate subtle aromas. Serve slightly chilled, around 10-12°C (50-54°F), to allow its complex bouquet to unfold.