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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 Read more »
The 2013 Zeltinger Himmelreich Mosel from Selbach-Oster is just beginning to show a little petrol and spiced apple sauce on the nose; entry is acidic but balanced with a little dollop of sugar on the finish. A little ginger seems present - though nothi...
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Varietals Produced by Selbach-Oster View all
History of the grape: Pinot Blanc was first grown in Burgundy and Champagne, France, and can be traced by some source...
History of the grape: Origins of Tempranillo are murky. It could be indigenous to the Spanish countryside, or it coul...
“King of the Red Wine Grapes.” The colonizer of the vineyards, pushing native wine grapes into its shadows. The Caber...
People getting updates on Selbach-Oster Winery
Page 1 of 6Selbach-Oster on Snooth
MJET, we discovered Vizlay on our April 2015 RRV trip, nice wines and nice people but we were mainly on that particular road to visit Limerick Lane, which was excellent.OT, the Huet Sec was fine, didn't really notice a lot of RS there but then again we had that bottle of Selbach-Oster Riesling the other night so maybe my palate was a bit tainted. Read More
The 2013 Zeltinger Himmelreich Mosel from Selbach-Oster is just beginning to show a little petrol and spiced apple sauce on the nose; entry is acidic but balanced with a little dollop of sugar on the finish. A little ginger seems present - though nothing as strong as Lebkuchen (that wouldn't be good). 89 points. Read More
Fun day! Had a 2-hour massage, followed that up with a nice lunch at Seasons 52 - where I also met with the sales manager (Frederick) to discuss and select the wines for Sandra's 07 Nov 2015 retirement party - and this evening Sandra and I participated in a Wine Folly virtual tasting of three wines. The pictures show me tasting between two Rie... Read More
No written review
Hey everyone, what are some of your favorite 'everyday' or M-F types of wines to accompany a regular dinner? I personally have enjoyed the Montoya Cabernet Sauvignon from Napa, and I usually pick it up from Total Wines out here in Virginia. This is one of those fruit-forward cabs that isn't too complex for me to appreciate, and it usually cost... Read More
This question was asked in a forum on another wine site of Terry Theise who is a Wine Importer James Beard Award winner, author, authority on everything German in the wine world."The subject of inoculation as opposed to native yeast fermentation has generated a lot of discussion. Terry, could you please give some examples of wines of both types ... Read More
I am planning to make a recipe that suggests wild ferment sauv blanc as a wine pairing. I loosely get the concept of wild fermentation but I don't really understand how that would translate into a different wine (and, consequently, a different pairing). I'd love to hear any feedback you guys have.I guess it would be great to do some research and... Read More
Medium sweet but finishes dry. More mineral than fruit. Drinks well. Sleep not disturbed. Read More
Hi! Time for a long overdue update. Unfortunately I will be going from memory and some very basic notes though. Dinner was somewhat impacted when I cut my finger with a cheese grater - I should have just thrown it away as soon as I noticed it was coming out of its plastic housing. It never pays to rush in the kitchen - especially when you are re... Read More
Hi Guys:In my ongoing saga of trying to learn how to cook, I'm planning on giving lobster thermidor a whirl soon. I'd like to pair it with 2-3 wines, mostly as a pairing experiment to see which works best. Any ideas? I was thinking I could potentially combine the dinner with the vintage VS NV champagne combo I've been meaning to do...other ideas... Read More
Oct 4, 2009
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