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Selbach Oster Zeltinger Sonnenuhr Riesling Kabinett 2008

Riesling from Mosel, Germany
  • RP92
  • WS90
9% ABV
  • RP92
  • WS90
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4.0 2 Ratings
9% ABV

Winemaker Notes

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.

Critical Acclaim

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RP 92
Robert Parker's 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.
WS 90
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.
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Selbach Oster

Selbach Oster

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Selbach Oster, Mosel, Germany
2008 Zeltinger Sonnenuhr Riesling Kabinett
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

Home to some of the world’s finest and longest-lived sweet and dry white wines, the Mosel is a region of Germany formerly known as Mosel-Saar-Ruwer—named thusly for the three rivers that flow through its dramatic valleys. Geology, climate and topography are paramount here, and the wines produced communicate a distinct sense of place. In addition to being prized for their heat-retaining properties, slate-based soils lend a stony minerality to the wines, contributing to some of the most recognizable terroir in the world. Cool temperatures necessitate the use of the region’s rivers to reflect heat onto the vineyards, and the best wines are made from sites with south or southwest facing slopes to receive sufficient direct sunlight for ripening. The breathtakingly steep slopes that straddle the river banks cannot be worked by machine, contributing to a high cost of labor (and treacherous working conditions).

Riesling is by far the most important and prestigious grape of the Mosel, grown on approximately 60% of the region’s vineyard land—typically the sites that provide the best combination of sunlight, soil type, and altitude. These wines, dry or sweet, are distinguished by marked acidity, low alcohol, and intense flavors of wet stone, citrus, and stone fruit. With age, a pleasing aroma of petroleum often develops. The lesser plots are mainly planted with lower-maintenance but relatively neutral varieties like Müller-Thurgau and other German crosses, but Spätburgunder (Pinot Noir) and Weissburgunder (Pinot Blanc) can perform quite well here.

Riesling

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A regal variety of incredible purity and precision, Riesling possesses a remarkable ability to reflect the character of wherever it is grown while still maintaining easily identifiable typicity. This versatile grape can be just as enjoyable dry or sweet, young or old, still or sparkling, and can age longer than nearly any other white variety. Riesling is best known in Germany and Alsace, and is also of great importance in Austria. The variety has also been particularly successful in Australia’s Clare and Eden Valleys, New Zealand, Oregon, Washington, cooler regions of California, and the Finger Lakes in New York.

In the Glass

Riesling is low in alcohol, with high acidity, steely minerality, and stone fruit, spice, citrus, and floral notes. At its ripest it leans towards juicy peach and nectarine, and pineapple, while in cooler climes it is more redolent of meyer lemon, lime, and green apple. With age, Riesling can become truly revelatory, developing unique, complex aromatics, often with a hint of gasoline.

Perfect Pairings

Riesling is very versatile, enjoying the company of sweet-fleshed fish like sole, most Asian food, especially Thai and Vietnamese (bottlings with some residual sugar and low alcohol are the perfect companions for dishes with substantial spice), and freshly shucked oysters. Sweeter styles work well with fruit-based desserts.

Sommelier Secret

It can be difficult to discern the level of sweetness in a Riesling, and German labeling laws do not make things any easier. Look for the world “trocken” to indicate a dry wine, or “halbtrocken” or “feinherb” for off-dry. Some producers will include a helpful sweetness scale on the back label—happily, a growing trend.

WVWGSO332_2008 Item# 111242

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