Technical presentation
| Bottling : | September 2002 |
|---|---|
| Acquired alcohol : | 13.4° |
| Residual sugar : | 43.0 g/l |
| Total acidity : | 2.7 g/l H2SO4 / (4.2g/l Tartrique) |
| pH : | 3.7 |
| Yield : | 49 hl/ha |
| Average age of vines : | Vineyard planted in 1983 |
| Terroir : | Heimbourg |
| Sweetness index : | 4 |
| Soil : | Calcaire Oligocène, Exposé ouest, Medium to steep slope |
Description of the wine Gewurztraminer Heimbourg 2001
The gewurztraminer is located on the western slope of the Heimbourg, at a lower altitude than the pinot-gris. Usually this vineyard develops lots of botrytis (sun in the evening, humidity in the morning). In 2001, rot was inexistent (noble or grey), but the grapes did reach a high ripeness. Despite a quick and powerful fermentation (1 month), the wild yeast weren’t able to ferment all the sugar from the grapes.
Tasting notes
01/2003 : This wine shows a strong minerality on the nose, as well as spicy/smoky flavours. The residual sweetness is important on the palate, despite good acid balance and structure. This wine is still relatively closed at the moment, but one can taste discreet rose and flower aromas, not quite open yet. The finish is rich, without being heavy, and underligned with good acidity that gives a fresh appeal to this wine. It will gain tremendously to age.
The Heimbourg of Turckheim
The wines produced on the Heimbourg are rich, opulent, often spicy and can include noble rot. The slower ripening of the grapes often produces wines that are aromatically expressive from a young age, contrary to its neighbour the Clos Jebsal with whom we have to show patience.