Technical presentation
| Bottling : | February 2014 |
|---|---|
| Acquired alcohol : | 13° |
| Residual sugar : | 11.0 g/l |
| Total acidity : | 3.6 g/l H2SO4 (5.6 g/l Tartrique) |
| pH : | 3.2 |
| Yield : | 36 hl/ha |
| Optimum tasting : | 2015-2032+ |
| Average age of vines : | 62 years |
| Terroir : | Grand Cru Brand |
| Sweetness index : | 2 |
| Soil : | Biotite Granite, South facing, Steep slope |
Description of the wine Riesling Grand Cru Brand 2012
2012 showed great differences between the various ages of the vineyards in the Brand. Old winegrowers say that it takes 30 years for a vine to produce real Brand! This was definitely the case in 2012. The poor, warm and well drained granitic soil did put the younger vines (having less deep roots) under stress during the dry and warm month of September. This is the main reason (and some yield differences) that explain why we only kept the old vines of the Steinglitz and Schnekelsbourg area in the Brand Grand Cru to produce this wine. A little extra richness is explained by a long, slow fermentation that kept a discreet sweetness in the wine.
Tasting notes
02/2014 : The slightly more yellow intense colour already shows a richer potential. The nose is powerful but still very tight. It feels like the nose is still encased in a solid rock, only allowing for occasional fruity aromas to escape, after some time. The lees have made the Brand stricter, but also have increased the mineral character of this granitic vineyard in 2012. The palate starts with a smooth gentle touch, and then gradually builds up power and intensity. There is a mouthwatering saline finish and a light softness which is quickly forgotten. This wine will need some time !
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