About this WINE
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.
Pinot Blanc
A white grape which is grown in Alsace, where it is sometimes referred to as Clevner or Klevner, and in Germany and Austria, where it is known as Weisseburgunder. In Italy it is called Pinot Bianco and is planted widely in Friuli-Venezia, the Alto Adige and the Veneto.
It is the workhorse grape of Alsace, where it is used to make varietal Pinot Blanc, is part of the blend for Edelzwicker, and is increasingly the main component of Cremant d`Alsace. It lacks the aromatic qualities of other Alsatian grape varieties and may not be used for the production of Grand Cru or late harvest wines.
At its best it produces light to medium-bodied, crisp dry white wines with hints of apples, honey and yeast and a refreshingly pure and clean finish. It normally sees no oak, though in the Alto Adige it is often fermented and matured in oak barrels.
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Description
Picked October 10, the 2012 Pinot Blanc trocken ** is made exclusively from Zeltingen Himmelreich grapes, whereas the regular Weissburgunder (which I did not taste) is an assemblage from Wehlen Klosterberg (the only Selbach-Oster vineyard on the other side of the Mosel river) and the Zeltinger sites Himmelreich and Schlossberg. The two-starred Pinot Blanc was fermented in a new 1,000-liter fuder and "the wine became so special that we decided to bottle it for the first time as Pinot Blanc,“ Barbara Selbach says. Indeed, the 2012 Pinot is a full-bodied (12.5% alcohol), aromatic, intense and mineral-scented wine with ripe peach aromas on the nose as on the palate. Tightly structured, fresh, and with a lingering salinity, this wine can be aged for 4-6 years.
Stephan Reinhardt, The Wine Advocate (winter 2015)
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