Selbach Oster Zeltinger Sonnenuhr Riesling Kabinett 2008
Riesling from Mosel-Saar-Ruwer, Germany
A classic Riesling Kabinett showing the colors of a great vineyard. Medium-bodied, with notes of minerals, peaches and a touch of citrus. Very juicy, it's fruitiness harmoniously woven into layers of minerality and crisp acidity, finishing long and lively.
A great wine to accompany savory food and also to enjoy by itself. Low in alcohol (9%) but full of flavor, it is juicy and crisp at the same time and goes great with delicately seasoned flavorful food of all sorts.
The Wine Advocate - "The Selbach 2008 Zeltinger Sonnenuhr Riesling Kabinett smells alluringly of Normandy cider, nut oils, green tea, and hedge flowers. Alkaline, wet stone, and saline mineral elements are all also adumbrated in the nose, then offer counterpoint to the richly ripe apple and white peach, flowers and herbs on a palate of creamy richness yet invigorating refreshment and levity. Here is the sort of improbably balanced Mosel Kabinett that is as delightfully fascinating to sip on its own as it is versatile at table, and that will prove as infectious fifteen or more years from now as it is today. What’s more, this remarkable value illustrates the opportunity that so many German wines – and virtually no others on earth – offer of exploring the complex virtues of a great vineyard site at a price most wine lovers can afford to pay most days of the week."
Wine Spectator - "Accents of smoke and stone distinguish this apple- and floral-flavored Riesling, which lingers with mineral on the chalklike texture. Classy. Drink now through 2020. "
Selbach Oster Winery
Since 1661 our family has owned vineyards in the Mosel region. Our main treasure is simply what nature presents us with: excellent vineyard-sites, and old, ungrafted vines on steep, south-facing slopes planted on heat-retaining, mineral-rich, rocky slate soil. Our philosophy of winemaking is "hands-on" in the vineyards and "hands-off" in the cellar. Most of our wines are still fermented and matured in the traditional oak "Fuder"-barrels supplemented by a small number of stainless-steel vats. We do not use new oak for Rieslings to preserve the delicate structure of subtle fruit and crisp acidity as purely as possible View all Selbach Oster Wines
About Mosel-Saar-RuwerView a map of Mosel-Saar-Ruwer wineries(moe-ZELL saahr -RUE-wehr)The Mosel river winds its way through this wine region, passing by some of the steepest, most northerly vineyards of the world. The wines from the Mosel have a most distinctive soil based on slate. The slate-rich soils covering the region are what imparts the amazing, well-loved slate-y, mineraly flavors and aromas to the delicate Mosel wines. To keep this necessary slate in tact, when the rock slide down the steep vineyard hillsides, the vineyard workers grab a bucket and carry the rocks right back up to the vines. There is a level of care taken in the vineyards of Mosel that rivals most other regions. Tasting the wines helps to understand why.
Notable FactsRiesling is the grape of the Mosel – the combination of this grape with the slate soils is what makes Mosel wines so breathtakingly delicate. Common descriptors of the Mosel Rieslings include steely acidity, wet stone and delicate texture. Lower in alcohol and high in acidity, the wines are still balanced with the rich flavors of Riesling and the slate-y flavors from the soil. Two districts (or Bereiche) that you find most often on Mosel labels are Bernkastel and Zell. Both are good producers of wine from this region. Many other good wines are coming from the area – just look to make sure the bottle says "Riesling" on the label – that's a sign of quality.
White Wine GuruWith some of the steepest and northernmost vineyards in the world, as well as the coolest climate, Germany produces some of the best white wines in the world, mainly Riesling. Delicate, age-worthy, intense and elegant are the typical descriptions for these wines. Note that “sweet” is not a common descriptor because the idea that most German wines are sweet is just not so. In fact, the majority of wines made in Germany are dry and more recently, the country is exporting value wines that are easy to drink, extremely food friendly and, luckily for some, containing labels that are easier to read!
The classification system of Germany is somewhat confusing. Like the rest of the old world, there's some hierarchy to it all. The categories are: Tafelwien (table wine), Landwein (land wine, similar to France's Vin de Pays) and the first “Q” level, QbA. QbA wines are easy-drinking and inexpensive – the only requirement being that the wine must come from one of Germany's thirteen official wine growing regions. The final level is QmP, which is the strictest level of German wines. The qualification consists of 6 levels, based on ripeness level at harvest, though that does not always translate into sweetness level.
Here are a few definitions to help in picking out a German QmP wine:
Kabinett(cab-ee-NET)The driest level, Kabinett is usually light-bodied, low to medium in alcohol, and fairly dry. Great everyday wine and food-friendly.
Spatlese(shpate-LAY-zuh)Grapes are picked a bit later than Kabinett (Spatlese means late harvest) and have a fuller, more intense body. Most wines of this level are dry although some are off-dry.
Auslese(OWSE-lay-zuh)Wines of this level are made from select grapes harvested even later than Spatlese. The grapes are selected in bunches to make sure they are of the perfect ripeness level. One step up in both body and sweetness, Auslese wines are balanced but with a bit more sweetness – perfect with spicy Indian food.
Beerenauslese(bare-ehn-owse-lay-zuh)The longer the words get, the higher up in sweetness level you rise. Like Auslese, the grapes are selected individually, but while Auslese is selected bunches, Beerenauslese are selected berries, and usually berries affected by botrytis, or noble rot, so you have an even more specific wine, which, in turn, increases both its sweetness level and its price.
Trockenbeerenauslese(trok-ehn-bare-ehn-owse-lay-zuh)Okay, so Trocken means dry in German and yet this wine is the sweetest of the German levels. The "trocken" comes into play as the berries picked for this wine are dried, intensifying the sugars. So the wine is made from late-harvest dried berries affected with botrytis - a combination that makes a decadent (and expensive!) bottle of wine. A treat if you are able to ever try one.
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1 rating, 1 with review410/18/2011
Appearance: Clear wine, light straw yellow in color with little viscosity almost to sheeting on the glass. Nose: Green apple, peach, wet slate/minerality, and a waxiness almost like a box of crayons. Palate: Off dry with light body, apples, peaches, and minerality come through here as well. The acidity is there and refreshing, almost to the point that the wines seems like it has some bubbles to it. Very well balanced. Notes: This was a delicious bottle of wine. The initial attack of sweet green apples and peaches gave way to the minerality and acidity that smoothed out and covered you entire mouth on the mid-palate before transitioning to a decent finish. If you are not a white wine fan or have never had a German Riesling you won’t be disappointed by this bottle of wine. If you are a fan of the Mosel or Terry Theise imported wines already you most likely don’t need my recommendation to know that this is a bottle to try.Related Products
- Light & Crisp
Alcohol By Volume GuideMost wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
- Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
- Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
- Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.
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