Technical presentation
| Bottling : | September 2005 |
|---|---|
| Acquired alcohol : | 14.7° |
| Residual sugar : | 14.5 g/l |
| Total acidity : | 3.3 g/l H2SO4 (5.1 g/l Acide Tartrique) |
| pH : | 3.5 |
| Yield : | 36 hl/ha |
| Terroir : | Clos Windsbuhl |
| Sweetness index : | 2 |
| Soil : | Muschelkalk calcareous, South/South East facing |
Description of the wine Gewurztraminer Clos Windsbuhl 2004
The Clos Windsbuhl is located in a cooler area than Turckheim. The budbreak, flowering and harvest is usually always 10 to 15 days later than the our most precocious locations (Herrenweg for example). Combined with a calcareous soil, the result is always more elegant, delicately balanced grapes, with often higher acidity but similar ripeness. The Gewurztraminer grape variety does need a certain amount of heat, especially end of August, to help the change of colour of the grapes and increase the phenolic ripeness. There is nothing worse than an unripe Gewurztraminer that only shows a bitter pharmaceutical profile! In 2004 we were worried as we couldn’t leave the grapes hanging on the vines until the end of October. In fact, the warmth of September proved us wrong: the ripeness was more than satisfying !
Tasting notes
01/2006 : The nose of the Windsbuhl Gewurztraminer is perhaps one of the most intense, aromatic, floral of our range. The fermentation ended with a perfect balance between some residual sweetness, a good richness and a delicate acidity. While drinking this wine, it is impossible to guess the ripeness, as the finish is so elegant and delicate. I’d never thought of saying this on a Gewurztraminer !
The Clos Windsbuhl of Hunawihr
The altitude of the vineyard coupled with Hunawihr’s tardy climate means that the Clos Windsbuhl is often one of the last of our vineyards to be harvested. This explains the aromatic quality of the Clos’ wines and the consistent balance of acidity, a guarantee of good ageing. Although often harvested late, the Windsbuhl grapes are only rarely botryitized, doubtless due to the altitude of the vineyard, but nevertheless often reach high levels of maturity.