Technical presentation
| Bottling : | September 2005 |
|---|---|
| Acquired alcohol : | 11.3° |
| Residual sugar : | 74.0 g/l |
| Total acidity : | 5 g/l H2SO4 (7.7 g/l Ac Tartrique) |
| pH : | 3.4 |
| Yield : | 30 hl/ha |
| Average age of vines : | 54 years |
| Grape variety : | Riesling |
| Terroir : | Grand Cru Brand |
| Sweetness index : | VT |
| Soil : | Biotite Granit, South facing, Steep slope |
Description of the wine Riesling Grand Cru Brand 2004 - Vendange Tardive
Only the two oldest parcels we own in the Brand are used to produce the Grand Cru (horse ploughing is required to avoid damaging the vines). In 2004, just like the Clos Windsbuhl, the grapes were 100% botrytis affected at harvest time, and we were able to pick them up just before the rainfalls started. The Brand is made of a special old rotten granite rock, capable of releasing interesting minerals that eventually get trapped in the deeper cracks of the soil. This is why it is important to have older vines in this vineyard. Just like the Clos Windsbuhl, the Brand reached a very high level of ripeness and high acidity (slightly lower than the Clos Windsbuhl though). The fermentation was more steady and the wild yeasts managed to reach 11.3% alc.
Tasting notes
01/2006 : The granitic soil of the Brand produces very aromatic Rieslings in all vintages, but I was never prepared to the explosion of fruit of the 2004! The nose is a bouquet of flowers and fruit, with fabulous underlying minerality. Completely different from the Windsbuhl, in total respect of the vineyard character. The wine is also very aromatic on the palate, feels very rich, with a beautiful sweetness and great acidity. This is a potential contender to the 1990VT or 1995VT.
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