Technical presentation
| Bottling : | February 2007 |
|---|---|
| Acquired alcohol : | 13.8° |
| Residual sugar : | 10.9 g/l |
| Total acidity : | 4.8 g/l H2SO4 (7.3 g/l Acide Tartrique) |
| Yield : | 33 hl/ha |
| Average age of vines : | 31 years |
| Grape variety : | Riesling |
| Terroir : | Clos Windsbuhl |
| Sweetness index : | 1 |
| Soil : | Medium to steep slope, Muschelkalk calcareous, South/South East facing, South East facing |
Description of the wine Riesling Clos Windsbuhl 2005
The Clos Windsbuhl is located on the top of the village of Hunawihr, on a poor old calcareous hill, overlooking the Alsace valley. It enjoys a relatively cool climate, due to the altitude (350m) and the proximity of the forest, which explains often a certain delicacy and richness in the wines. The Riesling 2005 was harvested very ripe, with some botrytis (15%) and a fabulous ripe acidity. The fermentation lasted until December 2006 without stopping at any moment. Because of the high acidity, I never expected this wine to ferment this much. Today, it is still resting on its total fermenting lees, completely clear and stable. This is one of the wine of 2005 that makes me think that biodynamic works. The old vines of Rieslings are planted on the poorest part of the Clos, and biodynamic practices completely rejuvenated the vines.
Tasting notes
01/2007 : Fabulous dense rich complex nose (fruits, flowers, lots of wet stones and minerals). You have understood: I really like this wine a lot. Making dry Riesling (sorry, it does taste dry) from high acidity and high ripeness grapes is certainly the most difficult thing to do for wild yeasts. The palate is even more powerful, firm and continues to develop much after the wine is swallowed. It can only get better, if only some bottles will be kept !
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.