Selbach-Oster Riesling Fish Label Dry 2011

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Selbach-Oster:
At Weingut Selbach-Oster we can trace wine-growing in the family back to the year 1660. We grow Riesling on 20 hectares (50 acres, as per harvest 2007) of steep, south facing mountain slopes that face the Mosel River . The Selbach-Oster vineyards are located on some of the best vineyard land in the heart of the Mosel wine country called “ Mittelmosel”: Zeltingen (with Sonnenuhr, ... Read more
At Weingut Selbach-Oster we can trace wine-growing in the family back to the year 1660. We grow Riesling on 20 hectares (50 acres, as per harvest 2007) of steep, south facing mountain slopes that face the Mosel River . The Selbach-Oster vineyards are located on some of the best vineyard land in the heart of the Mosel wine country called “ Mittelmosel”: Zeltingen (with Sonnenuhr, Schlossberg and Himmelreich), Wehlen (with Sonnenuhr), Graacher (with Domprobst and Himmelreich) and Bernkastel (with Badstube). With 55% proportion we still use the traditional “Fuder “ barrel made from German oak (This is old oak since we do not want woody flavours to mask the purity of fruit and soil flavour. A “Fuder” holds 1000 litres). The balance in our cellars is stainless steel and a little bit of fi-berglass tanks with a maximum size of 3000 litres per unit, ensuring low temperatures dur-ing fermentation and with it the preservation of freshness and delicacy of aroma. More than 50 % of Selbach-Oster vineyards are still planted with very old, ungrafted vines, yielding very concentrated fruit from small berries. Weingut Selbach-Oster is ranked by the German press as one of the best three dozen produc-ers in all of Germany and amongst the top ten in the Mosel. In the international press, Sel-bach-Oster is rated correspondingly high (Hugh Johnson, Robert Parker, Wine Spectator) and regularly ranks amongst the top two dozen German estates. Read less
Suggested Recipe Pairing presented by
Layered Rice Pudding

RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.

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