Technical presentation
| Bottling : | August 2013 |
|---|---|
| Acquired alcohol : | 12° |
| Residual sugar : | 185.0 g/l |
| Total acidity : | 5.0 g/l H2S04 |
| pH : | 3.6 |
| Yield : | 22 hl/ha |
| Optimum tasting : | 2016-2041+ |
| Average age of vines : | 28 years |
| Terroir : | Clos Jebsal |
| Sweetness index : | SGN |
| Soil : | Grey marls and gypsum (Keuper), South facing, Very steep slope |
Description of the wine Pinot Gris Clos Jebsal 2011 - Sélection de Grains Nobles
True to itself, this little 1.3ha Clos is located on a gypsum fault line, rich in marl, at the bottom of the Brand vineyard, where all conditions required to produce noble rot are presents. The Clos Jebsal is the only vineyard on the estate where we decided to do a Selection de Grains Nobles at the same time as we harvested this Vendange Tardive. The warm and sunny climate of 2011 wasn’t ideal for acidity preservation, so we didn’t aim for the ultra-rich style but more for a perfect balance between acidity/sweetness/alcohol, so this late harvest could remain an elegant wine.
Tasting notes
2/2013: the nose shows great delicacy despite still being quite discreet, without the classic heavy noble rot influence. The pale yellow color is also quite unusual for a late harvest wine. Concentrating on the nose, it is possible to see subtle floral aromas (lily) and a complex minerality (wet stones, clay). The grape variety is hard to recognize. From start to finish, the palate shows a pleasant sweetness again without heavy botrytis character. Long lees contact has left also some nutty/toasty aromas in the wine. Moderate acidity, but the wine expresses a quiet easiness and delicious mouth-feel, probably due to the high phenolic ripeness of the grapes.
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