Selbach Oster Wehlener Sonnenur Spätlese [2018] 750ml, white

One of Mosel's leading producers with a 350-year history in the village of Zeltingen

The Selbach family is located in the village of Zeltingen in the Bernkastel district, and is a prestigious family with a 350-year history as a traditional brewery that has been cultivating grapes since 1661. In the past, the work of keralai (a company specializing in purchasing, brewing, bottling, and selling grapes and wine) and commissioners (middlemen) was the main occupation, and there were only a few privately owned vineyards. Since the time of the grandfather of the current owner, Mr. Johannes, we have gained a high reputation and trust as a specialty store in Japan, and we have also exported our products. After 1964, we gradually expanded our own fields. The current owner, Mr. Johannes, studied business management, especially marketing, in the United States and returned home in 1989. After that, he joined the operation of the brewery and now runs it jointly with his father Hans and his wife Barbara.

The fields owned by the brewery span 6km from Zeltingen along the Mosel River to Wehren, Grach and Bernkastel, totaling 22ha. This includes the first-class winery Sonnenur (straddling Zeltingen and Weeren). 98% of the cultivated varieties are Riesling, the highest quality variety said to have been cultivated in this region since Roman times, and the remaining 2% is Pinot Blanc for Sekt. The average tree age is 50 to 60 years. The soil is a slate (seefer) soil unique to the Mosel, which produces elegant wines with rich fruit flavors and firm acidity. As a representative brewery of Mosel, it has been highly praised both domestically and internationally, including having been selected as Germany's No. 1 Riesling by Gault Millau and the No. 1 Riesling in Germany by the Wall Street Journal. It was also selected as one of the best Riesling producers in the 2006 edition of Oz Clarke's Wine Guide.

Mr. Johannes' winemaking philosophy is ``Hands-on in the vineyard (touch as much as possible), hands-off (touch as little as possible) in the brewery.'' We still use old-fashioned tub presses even more than the "Auslese" and no longer use presses. The grapes are harvested by hand, carefully selecting only ripe grapes. Fermentation is carried out at a low temperature for a sufficient amount of time with thorough temperature control, and then the wine is left to rest for a while with the wine. “We allow the wine to make good wine itself, allowing the soil, vineyard and vines to realize their full potential,” says Johannes. . Annual production of wine is approximately 10,000 cases. 40% of production is exported overseas. The flavor is 25% dry, 25% medium-dry, and the remaining 50% sweet.

Sundial, the best brewery in the central Moselle. A delicious product with rich fruit sweetness, acidity, and minerals from the fields.

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