Technical presentation
| Bottling : | February 2001 |
|---|---|
| Acquired alcohol : | 13.5° |
| Residual sugar : | 4.5 g/l |
| Total acidity : | 4.8 g/l H2S04 |
| pH : | 3.1 |
| Yield : | 68 hl/ha |
| Optimum tasting : | 2011-2021 |
| Average age of vines : | 26 years |
| Terroir : | Grand Cru Brand |
| Sweetness index : | 1 |
| Soil : | Granite, Marl |
Description of the wine Riesling Terroir d'Alsace 2009
The initial success of the first edition of this wine made in 2008 incited us to continue in 2009. We hate the word ‘cuvée’, but I have to admit that in 2009 we had to choose the parcels carefully amongst our vineyards (mostly young vines from Brand) and harvest them at the proper ripeness to avoid important residual sweetness. This is the aim with this wine: it is clearly labelled as ‘Vin Sec’, so dry wine it has to be, below 5g/l, but still coming from ripe grapes that didn’t get the help from yeasts, enzymes, vitamins, nitrogen… in order to complete fermentation without problems. We feared the wine stopping before the end, but a last strike from the yeast around September 2010 made the wine finally dry. The harvest was very healthy and mostly coming from granitic soils.
Tasting notes
2/2011: the wine has a nice gold/green colour, showing good ripeness. The nose is typical of classic Riesling with a nice minerality and good floral intensity. The palate is dense, vivacious and long. Less austere than the 2008, because this is the style of 2009, but also slightly richer with more concentration. The acidity feels saline and makes the wine very easy to drink.
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