Technical presentation
| Bottling : | February 2003 |
|---|---|
| Acquired alcohol : | 13.7° |
| Residual sugar : | 7.5 g/l |
| Total acidity : | 4.9 g/l H2SO4 (7.5 g/l Tartrique) |
| pH : | 3.3 |
| Yield : | 33 hl/ha |
| Terroir : | Grand Cru Brand |
| Sweetness index : | 1 |
| Soil : | Granite biotite, South/South East facing, Steep slope |
Description of the wine Riesling Grand Cru Brand 2001
The Brand vineyard is capable of storing lots of sun energy (Brand means fire or heat), thanks to its light granitic soil. The 2001 vintage is interesting, because this vineyard was capable of exploiting the sun in September. The maturity is homogenous, harvested mid-October, under warm weather (28°C). Like most of our vineyards in Turckheim, the Riesling Brand was harvested very healthy without noble rot.
Tasting notes
01/2003 : Thanks to a 12 months fermentation, this wine was capable of finishing its fermentation keeping little residual sweetness. Its dense and structured texture (yields were small for healthy Riesling) give volume and roundness on the palate. The finish remains dry and net, with good length. The Brand is always a wine with strong fruity/floral flavours in its youth, with strong minerality developing with the ageing in a few years.
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