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The October 2016 Internet-Only Auction Part 2
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1 / 2Lot 519
Estimate: $160
OC.
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Collection name
Reviews
93
93 WA "Quince, apple jelly and licorice are tinged with site-typical peat-like smokiness on the nose of Selbach-Osterâs 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 doesnât, 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. Picking for Riesling began chez Selbach in the first days of October and finished already on the 26th. âWe harvested consistent with a principle on which I put ever-greater emphasis: to pick ripe, but not overripe,â remarks Johannes Selbach. âThe luxury we had is that not only did the weather remain stable, but we did not have to deal with volatile acids or acetificationâ of grapes on the vine. Fruit was typically crushed for the dry wines, but not permitted skin contact, although Selbach emphasizes that his usual practice of encouraging relatively long stays on the fine lees for every style of Riesling he crafts was critical to donating structure, complexity, and a sense of stuffing to these . . ."
Region
White
Country
Score
93 WA "Quince, apple jelly and licorice are tinged with site-typical peat-like smokiness on the nose of Selbach-Osterâs 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 doesnât, 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. Picking for Riesling began chez Selbach in the first days of October and finished already on the 26th. âWe harvested consistent with a principle on which I put ever-greater emphasis: to pick ripe, but not overripe,â remarks Johannes Selbach. âThe luxury we had is that not only did the weather remain stable, but we did not have to deal with volatile acids or acetificationâ of grapes on the vine. Fruit was typically crushed for the dry wines, but not permitted skin contact, although Selbach emphasizes that his usual practice of encouraging relatively long stays on the fine lees for every style of Riesling he crafts was critical to donating structure, complexity, and a sense of stuffing to these . . ."
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The spiritual home of Riesling, producing wines of piercing acidity, precision and longevity across a spectrum from bone-dry to lusciously sweet. Cool, steep-sloped vineyards along the Mosel and Rhine yield some of the world's most delicate, long-lived whites.
Germany's most celebrated Riesling region, its steep slate slopes above the river yielding featherlight, low-alcohol wines of electric acidity, delicacy and extraordinary longevity.
The appellation for Germany's most celebrated Riesling, its steep slate slopes yielding light, low-alcohol wines of electric acidity and extraordinary longevity.
A highly aromatic white of piercing acidity and transparency to terroir, ranging from bone-dry to lusciously sweet. It ages remarkably and is the noble grape of Germany and Alsace.