Auslese (Selected Harvest — Hand-Picked; Often Botrytised; Rich and Sweet)
Germany's art of selective harvesting, where hand-picked bunches of fully ripe or nobly rotted grapes yield intensely concentrated wines of remarkable complexity and aging potential.
Auslese, meaning 'selected harvest,' is the third Prädikat level above Kabinett and Spätlese in Germany's Prädikatswein hierarchy. Requiring a minimum must weight of 83–100 Oechsle (with a typical target near 90°), these wines are made from hand-selected, very ripe bunches, sometimes touched by Botrytis cinerea. Riesling dominates the category, producing wines that range from semi-sweet to lusciously sweet and are capable of aging for a decade or more.
- Auslese requires a minimum must weight of 83–100 Oechsle depending on region and variety, with a typical target of around 90° Oechsle
- The term 'Auslese' literally means 'selected harvest,' referring to the hand-picking of individually chosen, very ripe bunches
- Schloss Johannisberg in the Rheingau is credited with producing the first Auslese in 1787, following its accidental discovery of Spätlese in 1775
- The 1971 German Wine Law formally codified Auslese as the third Prädikat tier, establishing minimum Oechsle requirements and prohibiting chaptalization
- Auslese covers the widest range of wine styles of any Prädikat: wines can be semi-sweet, fully sweet, or in rare cases fermented to dryness
- Riesling dominates Auslese production, especially in the Mosel where roughly 62% of all plantings are Riesling, grown on some of the world's steepest slopes
- Top Auslese Rieslings from the Mosel and Nahe are capable of aging well for ten years or more, with exceptional examples developing over several decades
History and Heritage
The story of Auslese begins at Schloss Johannisberg in the Rheingau, where the practice of selective late harvesting was pioneered in the late 18th century. According to tradition, a delayed courier in 1775 led to an accidental discovery of Spätlese, and by 1787 the estate had further refined selective harvesting to produce the first Auslese, Beerenauslese, and Trockenbeerenauslese. The 1971 German Wine Law then gave the Prädikatswein hierarchy its modern legal form, codifying Auslese as a distinct category defined by minimum must weights and a prohibition on chaptalization. A 2021 reform introduced a parallel geography-based classification system, though the Prädikat system remains in place for fruity and nobly sweet wines.
- Schloss Johannisberg made the first Spätlese in 1775 and the first Auslese wine in 1787, establishing the template for selective harvest categories
- The 1971 German Wine Law formally defined Auslese and the full Prädikat hierarchy: Kabinett, Spätlese, Auslese, Beerenauslese, Eiswein, and Trockenbeerenauslese
- Schloss Johannisberg also recorded Germany's first Eiswein in 1858, underscoring the Rheingau's historic role in developing Germany's sweet wine canon
- The 2021 German Wine Law introduced a new terroir-based geographic hierarchy running alongside the Prädikat system, with full implementation expected from 2026
Geography and Climate
Auslese is produced across all 13 of Germany's recognised wine regions, but the Mosel and Rheingau are its spiritual heartlands. The Mosel's famous blue and volcanic red slate soils provide excellent drainage and heat retention, while the river and its tributaries moderate the cool continental climate. Vineyards here are among the steepest in the world, with some slopes reaching 70-degree inclines, making mechanical harvesting virtually impossible and requiring entirely manual work. The Rheingau's south-facing terraces along the northern bank of the Rhine concentrate sunlight for Riesling ripening. The Nahe, situated between the two, offers a diverse range of soils from slate and quartzite to sandstone, yielding Auslese of distinctive minerality and precision.
- The Mosel is particularly known for its blue and volcanic red slate soils, providing excellent drainage essential in a region with considerable rainfall
- Mosel vineyard slopes are among the steepest in the world, with some gradients reaching 70 degrees, meaning all work, including harvest, must be done by hand
- The Rheingau's Schloss Johannisberg sits near the 50th parallel, where the Rhine acts as a heat reservoir and the Taunus forest protects vineyards from cold northern winds
- The Nahe Valley's varied soils of slate, quartzite, and sandstone contribute to particularly aromatic and mineral-driven Auslese expressions
Grape Varieties and Wine Styles
Riesling is the dominant variety for Auslese across Germany, accounting for the majority of top-quality examples. Its naturally high acidity provides crucial structural balance against elevated residual sugar, and the variety's thin skin makes it particularly susceptible to Botrytis cinerea, which can add honeyed complexity when conditions allow. In the Mosel, roughly 62% of plantings are Riesling. Beyond Riesling, Scheurebe and Silvaner can produce fine Auslese, especially in the Nahe and Rheinhessen, while in the Rheingau and Pfalz, winemakers have increasingly explored Auslese-level ripeness for Spätburgunder (Pinot Noir). Importantly, Auslese covers the widest range of styles of any Prädikat: wines can be semi-sweet, fully sweet, or, rarely, fermented to dryness as Auslese Trocken.
- Riesling's natural acidity and susceptibility to noble rot make it the ideal variety for Auslese, especially in the Mosel where it accounts for approximately 62% of all plantings
- Botrytis-affected Auslese develop classic honeyed stone fruit, apricot, and chamomile aromas, while non-botrytised examples emphasise fresh citrus, orchard fruit, and mineral precision
- Scheurebe and Silvaner are used for Auslese in warmer regions such as the Nahe and Rheinhessen, offering rounder, more aromatic styles
- Although Auslese Trocken (dry Auslese) exists, the VDP has discouraged the designation since the introduction of Grosses Gewächs, as the two styles can confuse consumers
Notable Producers and Vineyards
The Mosel is home to the most celebrated Auslese producers in the world. Joh. Jos. Prüm, founded in 1911 and based in the village of Wehlen, is widely regarded as a defining benchmark for Riesling Auslese, with its Wehlener Sonnenuhr and Graacher Himmelreich vineyards yielding wines noted for their filigree elegance and exceptional longevity. Egon Müller at Scharzhof in the Saar produces some of Germany's most coveted and expensive sweet Rieslings from the legendary Scharzhofberg vineyard. In the Rheingau, Schloss Johannisberg, the world's oldest dedicated Riesling estate, continues to produce Auslese with a winemaking history stretching back to 1775. In the Nahe, Dönnhoff is celebrated for aromatic precision, while Robert Weil in the Rheingau is renowned for both dry and botrytised Riesling expressions.
- Joh. Jos. Prüm was founded in 1911 and today manages around 14 hectares across Wehlener Sonnenuhr, Graacher Himmelreich, Bernkasteler Badstube, and Zeltinger Sonnenuhr, all planted exclusively to Riesling
- Egon Müller's Scharzhofberg vineyard in the Saar is one of Germany's most revered sites for sweet Riesling, producing Auslese and higher Prädikate of legendary concentration
- Schloss Johannisberg, planted exclusively with Riesling across 50 hectares, is credited as the world's first dedicated Riesling estate and the originator of Auslese in 1787
- Dönnhoff in the Nahe and Robert Weil in the Rheingau are considered among Germany's leading producers of both botrytised and non-botrytised Auslese
Wine Laws and Classification
Auslese sits as the third level in the six-tier Prädikatswein hierarchy, above Kabinett and Spätlese and below Beerenauslese, Eiswein, and Trockenbeerenauslese. The minimum must weight ranges from 83 to 100 Oechsle depending on the region and grape variety, with a typical target of around 90°. Chaptalization is strictly forbidden across all Prädikat levels. Crucially, because classification is based on grape ripeness at harvest rather than the sweetness of the finished wine, Auslese grapes can be fermented to produce dry, semi-sweet, or fully sweet wines. The 2021 German Wine Law introduced a parallel terroir-based geographic classification, but fruity and nobly sweet wines may continue to use the Prädikat designations including Auslese.
- Minimum must weight for Auslese is 83–100 Oechsle depending on region and variety, with no chaptalisation permitted at any Prädikat level
- Auslese covers the widest stylistic range of any Prädikat, from semi-sweet to fully sweet, and occasionally dry when labelled Auslese Trocken
- The Goldkapsel (golden capsule) designation, used by some top producers, indicates a wine of greater intensity or sweetness than the standard Auslese, though it carries no legal definition
- Under the 2021 wine law, the Prädikat system runs in parallel with the new geographic hierarchy; fruity sweet wines including Auslese continue to use Prädikat labelling
Visiting and Culture
The Mosel Valley offers some of Germany's most rewarding wine tourism, with the riverside towns of Bernkastel-Kues and Traben-Trarbach serving as natural bases for exploring top estates. Autumn harvest season, typically October into November, is the best time to visit, when estates may offer tastings of the current vintage alongside comparative Prädikat verticals. The Rheingau's historic Schloss Johannisberg is open to visitors year-round and is also the setting for the prestigious Rheingau Musik Festival. Many leading Mosel estates, including Joh. Jos. Prüm and Dr. Loosen, welcome trade visitors and serious enthusiasts by appointment. The Nahe wine route, centred on Bad Kreuznach and Schlossböckelheim, offers intimate access to producers such as Dönnhoff.
- Bernkastel-Kues is the traditional heart of Mosel wine tourism, surrounded by famous vineyard sites including Wehlener Sonnenuhr and Bernkasteler Doctor
- Schloss Johannisberg in the Rheingau offers guided tastings and cellar tours, with the estate's oldest bottle in its library dating to 1748
- The Nahe wine route runs through Bad Kreuznach and Schlossböckelheim, providing access to producers such as Dönnhoff that are celebrated for Auslese of great aromatic purity
- Autumn harvest season across all German wine regions is the ideal time to experience selective harvest in action, as pickers make multiple passes through vineyards selecting individual bunches
Botrytised Auslese opens with honeyed stone fruit aromas of apricot, peach, and mandarin, layered with chamomile and marmalade notes derived from noble rot. Non-botrytised expressions lean toward crystalline citrus, fresh orchard fruit, and the steely, wet-slate minerality characteristic of top Mosel sites. On the palate, Riesling's naturally high acidity keeps even the sweetest examples lively and fresh rather than cloying, with a tension between concentrated fruit sweetness and racy acidity that defines the style. Alcohol is typically restrained, often in the range of 7.5 to 10 percent, allowing the wine's fruit and mineral character to take centre stage. The finish on the finest examples is long and persistent, evolving from immediate sweetness through citrus zest and spice to a lingering mineral echo.