In 2009, the Brand showed an exceptional capacity to ripen the grapes. The warm location (Brand comes from Brandy/English or Brandig in Alsacian!) is due to an exceptional precocious climate, but also a steep south exposure and a soil type, made of two micas granite that allows fast temperature increase deep under the surface at the roots level. The vineyards located in the eastern part of the Brand (Schnekelsbourg) see often more botrytis, but those located in the middle of the Brand on poorer granite (Steinglitz and Brand) produced healthier grapes. This part of the Brand was used to produce this drier Brand, only after 11 months fermentation though! Early harvest (in September versus October) and healthier grapes usually guarantee a steadier more complete yeast activity. Of course, with commercial yeasts, it doesn’t matter!
2/2011: the nose is showing both typical fruity aromas, typical of Brand, and also a certain minerality and light austerity which isn’t that usual in this vineyard. The palate is rich and intense, very saline with a beautiful dry structure. The refinement of the Brand vineyard compensates the dry character and power of the wine. It is already very pleasurable, but thanks to a beautiful acidity/low pH combination, it is also a wine that deserves further cellaring.