2013 Zeltinger Himmelreich, Anrecht, Selbach-Oster, Mosel

2013 Zeltinger Himmelreich, Anrecht, Selbach-Oster, Mosel

Product: 28020
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2013 Zeltinger Himmelreich, Anrecht, Selbach-Oster, Mosel

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Description

Foresaking the system of picking their fruit in tris according to the sugar level (oeschle), Barbara and Johannes Selbach have since 2008 harvested this 'tenderloin' part of the Himmelriech vineyard, Anrecht, in one go, so capturing the character of the vineyard, and in doing so have made a full, dry wine. The Selbachs aren't signatories to the VDP system of 'Erste' and 'Grosse' lagen (First and Great Growth) so there's no indication on the label that Anrecht was indeed singled out as a top site by the Prussians as far back as 1868, for tax purposes!

Anyway, it's a fabulously steep, sun-filled site above the village of Zeltingen, whose pale, super-fine flaky grey slate reflects the rays back into the canopy, to great effect. Harvested in early November; vinified using wild yeasts to bring out the full character of the terroir, there's a wonderfully broad complexity of flavours, of whole berry crunchiness that together convey a sense of minerally dryness (the 82 grams of residual sugar balanced by a thrilling 9 grams of natural acidity!) It certainly appears that this approach of harvesting just once brings out a more comprehensive vineyard character. Great.
David Berry Green

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Critics reviews

Wine Advocate93+/100
Bright and aromatic on the nose, the pale yellow 2013 Zeltinger Himmelreich Riesling Anrecht reveals clear grapefruit, lemon and lime aromas on the nose. Picked on November 8, this 8% virtual Auslese is rich (82 grams of residual sugar are countered by 9 grams of residual sugar), noble sweet and creamy textured and finishes piquant and limey. Despite the density and concentration this is a very stimulating cru.
Stephan Reinhardt - 28/02/2015 Read more

About this WINE

Selbach-Oster

Selbach-Oster

The Selbachs have been cultivating Riesling vines in the Mosel since 1661. Today, Johannes Selbach and his wife Barbara run the estate, now one of the leading producers in the Mittelmosel.

There are 10.6 hectares of vineyards including holdings in Wehlener Sonnenuhr, Zeltinger Sonnenuhr, and Graacher Domprobst. The grapes are handpicked and then fermented in traditional large oak barrels. The emphasis here is on finesse and purity of fruit, producing supremely elegant Kabinett and Spätlese wines as well as powerful, concentrated Auslese wines.

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Riesling

Riesling

Riesling's twin peaks are its intense perfume and its piercing crisp acidity which it manages to retain even at high ripeness levels.

In Germany, Riesling constitutes around 20% of total plantings, yet it is responsible for all its greatest wines. It is planted widely on well-drained, south-facing slate-rich slopes, with the greatest wines coming from the best slopes in the best villages. It produces delicate, racy, nervy and stylish wines that cover a wide spectrum of flavours from steely and bone dry with beautifully scented fruits of apples,apricots, and sometimes peaches, through to the exotically sweet flavours of the great sweet wines.

It is also an important variety in Alsace where it produces slightly earthier, weightier and fuller wines than in Germany. The dry Rieslings can be austere and steely with hints of honey while the Vendages Tardives and Sélection de Grains Nobles are some of the greatest sweet wines in the world.

It is thanks to the New World that Riesling is enjoying a marked renaissance. In Australia the grape has developed a formidable reputation, delivering lime-sherbet fireworks amid the continental climate of Clare Valley an hour's drive north of Adelaide, while Barossa's Eden Valley is cooler still, producing restrained stony lime examples from the elevated granitic landscape; Tasmania is fast becoming their third Riesling mine, combining cool temperatures with high UV levels to deliver stunning prototypes.

New Zealand shares a similar climate, with Riesling and Pinot Gris neck to neck in their bid to be the next big thing after Sauvignon Blanc; perfectly suited is the South Island's Central Otago, with its granitic soils and continental climate, and the pebbly Brightwater area near Nelson. While Australia's Rieslings tend to be full-bodied & dry, the Kiwis are more inclined to be lighter bodied, more ethereal and sometimes off-dry; Alsace plays Mosel if you like.

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