2012 | Selbach Oster | Zeltinger Sonnenuhr Riesling Spatlese (Magnum)

The nose is quite fruity, with notes of grapefruit, peach and pineapple. On the palate, it is lively and complex, with hints of lemongrass.

Reviews:

• Wine Advocate: Picked November 8, the 2012 Zeltinger Sonnenuhr Riesling Spätlese trocken offers a very elegant and refined bouquet with flinty notes. Offering ripe stone-fruit aromas and an almost mellow texture that integrates the acidity very well, this full-bodied, powerful but elegant and food-friendly 12.5% alcohol Riesling Spätlese is the more delicate and elegant wine compared to the Schlossberg Spätlese trocken. Its lingering mineral/salty finish should still be excellent in 15 or 20 years.

• Wine & Spirits: Octaves of lemon permeate this wine, from treble tones of zest to bass notes of the fruit in its preserved form. All of this builds on an intense minerality, but rather than being slatey and cold, the texture feels as if it’s been whipped into a cream, smooth and rich. The impression it leaves is one of unselfconscious, natural beauty; there’s nothing forced or contrived about it. It’s just Mosel riesling, singing.

Producer Information

Selbach-Oster is a German wine producer located in the Mosel Valley, a wine region famous for extremely steep slopes, slate soils, and Riesling. The Selbach family has been producing wine in the region for more than 400 years. Selbach-Oster owns 24 hectares (59 acres) of well-known vineyard land planted mainly to ungrafted Riesling and some Pinot Blanc in the Middle Mosel. Regarded as the "golden mile", the steep, south-facing hectares stretch from Zeltingen to Bernkastel and include the vineyards Zeltinger Himmelreich, Zeltinger Schlossberg, Zeltinger Sonnenuhr, Wehlener Sonnenuhr and Graacher Domprobst. Selbach-Oster produces a full range of Riesling wine styles, from completely dry to botrytized dessert wines. Its style aims to express the high minerality of Mosel Riesling with relatively low alcohol. Indigenous, wild yeast is used to ferment the hand-picked fruit after harvest and half of the wine produced spends time in large oak barrels called foudres.

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