White, Ready, but will improve

2011 Zeltinger Schlossberg Schmitt, Selbach-Oster, Mosel

2011 Zeltinger Schlossberg Schmitt, Selbach-Oster, Mosel

White | Ready, but will improve | Weingut Selbach-Oster | Code:  22473 | 2011 | Riesling | Medium Bodied, Medium Sweet | 8.5 % alcohol

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Scores and Reviews

WA

93/100

WA - Quince, apple jelly and licorice are tinged with site-typical peat-like smokiness on the nose of Selbach-Osters 2011 Zeltinger Schlossberg Riesling Schmitt, which comes to the palate with a vivid sense of layering: juicy fresh fruit atop confitured, along with a candied citrus rind aspect, and white raisin mingled with liqueur-like green herbal and floral extracts. It doesnt, at least for now, emphasize mineral elements nor does it lay especially impressive claim to the salivary glands, but its prolonged, forceful finish comes off as a complex force of nature, and I suspect that the wine will have much more to say for itself in the course of the next three decades.
David Schildknecht - 25/04/2013

The Producer

Weingut Selbach-Oster

Weingut Selbach-Oster

Selbachs have been cultivating Riesling vines in the Mosel since 1661. Today Johannes Selbach and his wife Barbara run the Estate which is now one of the leading producers in the Mittel Mosel. There are 10.6 hectares of vineyards including holdings in Wehlener Sonnenuhr, Zeltinger Sonnenuhr, and Graacher Dowmprobst. The grapes are hand picked and then fermented in traditional in large oak barrels. The emphasis here is on finesse and purity of fruit with supremely elegant Kabinett and Spatlese wines as well as powerful and more concentrated Auslese wines.

The Grape

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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