It’s a great bottle
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Quite delicious. Fresh and appealing with plenty of pear and grapefruit flavors coming thru. Pulled for a bunch of friends for dinner who usually prefer Patron.
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Welcome to the next level
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We had these two on Wednesday but the pairing didn’t do the Falkenstein any favors, though it got more expressive with air. The Selbach was sensational, sweet and complex but focused with ample acidity.
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Rotlay is such a fabulous wine, every single vintage.
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I’m starting to wonder if I need to pursue more dry rieslings or just more Falkenstein-like producers…
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2016 Selbach-Oster Zeltinger Sonnenuhr Riesling *** trocken
Forgot to post a note here, opened last weekend and tasted again Thursday night where it was still holding up well. Delicious despite being in a style I don’t often love. This was all about ripe Riesling flavors à la mango passion fruit and pit fruits, ultra golden toned flavors. However there is plenty of acidity to lend balance, which is usually where rieslings with these riper fruit tones lose me. This has begun to develop some aged character with a certain waxy mushroom sort of patina on the wine.
This was quite enjoyable and particularly so because I got it for $24.97 clearance of an orphan bottle I spotted wandering through Spec’s.
So far as I can tell this was a late-bottled spatlese trocken, but if anyone else has a better read chime in because I am not schooled up on the various S-O labeling conventions.
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Your call alone! But there is a risk that you develop taste for the dry styles and never look back.
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I javent had much bone dry riesling, where should I start?
Or not even just bone dry, maybe I need more Kabi, feinherb, etc as well
Well if you like off-dry Falkenstein, then why not try the Falkenstein trocken rieslings. Similarly light and lithe.
If you want something more full-bodied, you can move to other regions, depending on what is available to you. (Understanding it will never get as broad shouldered and rich as Chardonnay)
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I would start in Germany but outside of the Mosel. Rhienhessen, Nahe and Pfaltz all have great dry Rieslings with enough weight and fruit to balance the acid. If you can get your hands on a bottle of Keller Von der Fels, that is the platonic ideal of a dry German Riesling to me. Some other bottles to check out would be the Emrich Schonleber Mineral and Halgans bottlings, Schaefer-Frolich trocken, Eva Fricke for the rhiengau. These are all entry level bottles but if you want to step up into the GGs these same producers make phenomenal wines all the way up their lineups
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Keep in mind that even trocken aren’t what most people would call “bone dry.” That is actually kind of hard to find. @Adam_Frisch am I recalling correctly that you are the one on a quest for truly bone dry Riesling?
None of that is to dissuade you from seeking out dry Riesling, something I personally love; only to clarify that, as a category, trocken won’t deliver bone dry.
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That’s actually perfect, I meant bone dry in the context of riesling. The only dry bottle Ive had was a 2018 Schaefer GH GG and it was good but not eye-opening. Maybe as @Rahsaan_M said, I just need to explore more of the Flakenstein lineup if I like that style.
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Well, 2018 is both a weak vintage and too young to be drinking GGs, not to mention Willi Schaefer is not a strong producer of dry wines. So I wouldn’t go by that experience.
I’m not sure what “bone dry in the context of Riesling” means versus bone dry in the context of anything else. 
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I shouldnt have said bone dry, just dry
Sorry, didn’t mean to be pedantic about it, honestly just wanted to make sure you weren’t disappointed with what you found in trocken because it wasn’t what you expected.
No, thats good to know. Frankly Im wondering if kabinett feinherb might be up my alley too, or things like spatlese and auslese trocken
Do you want more body/depth in a dry Riesling? If so I would suggest trying something from Austria.
Funny. I dislike most Austrian Riesling because it’s too lean for me.