Technical presentation
| Bottling : | September 2001 |
|---|---|
| Acquired alcohol : | 15.1° |
| Residual sugar : | 18.0 g/l |
| Total acidity : | 3.0 g/l H2SO4 (4.5 g/l Acide Tartrique) |
| pH : | 3.9 |
| Yield : | 31 hl/ha |
| Terroir : | Grand Cru Hengst |
| Sweetness index : | 3 |
| Soil : | Calcareous Marl from the Oligocene period, South/South East facing, medium/steep slope |
Description of the wine Gewurztraminer Grand Cru Hengst 2000
The Hengst is with the Rangen one of the only vineyard capable of fermenting the wines to the highest limit possible for the indigenous yeasts.
Tasting notes
12/2001 : The wild character of the Hengst (stallion in Alsatian) soil: marl calcareous, high pH, very aggressive to the vines associated to a vigorous fermentation produced a 2000 wine which is very powerful, extremely spicy, long on the palate. Any sweetness is completely blended into the wine’s structure and doesn’t show at all.
The Hengst Grand Cru of Wintzenheim
The Hengst was first mentioned in the 9th century in an endowment of the Murbach Abbey. The lord of Haut Landsbourg as well as the bailiff of Kaysersberg shared the feudal rights up to the Great Revolution, whilst various noble families, abbeys and the bourgeoisie of Colmar exploited important parcels.