Technical presentation
| Bottling : | September 2002 |
|---|---|
| Acquired alcohol : | 12.7° |
| Residual sugar : | 14.0 g/l |
| Total acidity : | 3.6 g/l H2SO4 (5.6 g/l Tartrique) |
| pH : | 3.5 |
| Yield : | 53 hl/ha |
| Average age of vines : | 20 years |
| Terroir : | Grand Cru Brand |
| Sweetness index : | 2 |
| Soil : | Granite, Medium slope, South/South East facing |
Description of the wine Riesling Turckheim 2001
In 2001, this wine comes from 3 adjacent vineyards, all located in the Brand vineyard in Turckheim. They are traditionnaly declassified into the village category due to their younger age. In this vineyard, which warms up very quickly, lack of water can be the major problem in obtaining a perfect ripeness. 2001 was very well balanced in this respect (sometimes too rainy in September), giving these grapes a great acid/ripeness balance. Like most Rieslings in 2001, these clusters were harvested very healthy with good ripeness. Granite soil is particularly efficient in years like 2001.
Tasting notes
01/2003 : This wine is almost itechnically identical to the same wine in 2000. The 2001 also has the strong typical minerality enhanced with fruity flavors that make this riesling relatively easy to taste young. The mouth is nicely balanced thanks to a fine acidity, the residual sweetness is palatable on the finish, but do not leave the impression that the wine is sweet. This is the Riesling which has the highest residual sweetness in 2001, but I am convinced that the wine will taste drier and drier with age, like the 2000.
The Brand Grand Cru of Turckheim
In the Brand, this variety acquires finesse and elegance (floral and fruit aromas) without ever becoming coarse or too heavy. The Brand always surprises by the precocity of its wines, but whilst expressive young they also have a great ability to age. The nature of this terroir makes it easy to obtain an optimal ripeness whilst retaining a fine acidity