The Goldert vineyard enjoys a great reputation for Muscat grapes for a long time. The Muscat d’Alsace planted in the Goldert acquires a great structure. Thanks to the pure calcareous soil and cooler later ripening climate, it is possible to harvest this usually fast ripening grape much later and allow more interesting physiological ripening. In 2007, the crop had the right ripeness to allow the yeast to ferment this wine quite dry. Tasted blind, it is possible to confuse the Goldert 2007 with a Riesling such is the minerality and acid structure high in this wine. The fermentation was relatively quick and this wine was bottled directly from its total lees.
12/2008: at this early stage, it is important to allow this wine to breath. A few hours exposed to the air will only enhance the character and aromatic expression, which are still quite restraint and ‘serious’ at this early stage. The palate will reveal an interesting complexity. It isn’t frequent that we are capable of making Muscat that taste that dry with such a high minerality. It is perhaps hard to believe, but we are persuaded that this wine will need 10 years to reach its full aromatic potential… Before that, it can be appreciated the same way as Riesling.