Technical presentation
| Bottling : | March 2015 |
|---|---|
| Acquired alcohol : | 12.5° |
| Residual sugar : | 3.3 g/l |
| Total acidity : | 4. g/l H2SO4 (6.4 g/l Acide Tartrique) |
| pH : | 3.2 |
| Yield : | 48 hl/ha |
| Optimum tasting : | 2016-2025 |
| Average age of vines : | 30 years |
| Terroir : | Grand Cru Brand |
| Sweetness index : | 1 |
| Soil : | Granite |
Description of the wine Riesling Terroir d'Alsace 2013
We started producing this wine in 2008 and it is primarily intended for the French market; hence the mention dry wine on the label. The grapes come mainly from our Turckheim vineyards, but in 2013, as in 2012, for harvest size reasons, only the young parcels of the Brand were used to produce this wine (planted between 1978 and 2001). We place a lot of importance on estimating ripeness for this wine and the absence of noble rot to facilitate the natural fermentation to a dry wine. Riesling ferments slowly and with difficulty; it doesn't need much interference to keep residual sugars (botrytis, excess of maturity...) and this especially with indigenous yeasts.
Tasting notes
03/2015 : The nose expresses all the minerality (sensation of stone) of the granite terroir. The aging on total lees until the bottling closes the wine on itself, but it is however possible to discern a great aromatic nobility in the nose and in the mouth (ripe fruits). The mouth expresses a beautiful maturity in a nice volume of mouth while being very dry. The finish is long and well supported by a salivating acidity. Good potential.
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