Technical presentation
| Bottling : | March 2015 |
|---|---|
| Acquired alcohol : | 13° |
| Residual sugar : | 5.1 g/l |
| Total acidity : | 4.2 g/l H2SO4 (6.4 g/l Acide Tartrique) |
| pH : | 3.1 |
| Yield : | 22 hl/ha |
| Optimum tasting : | 2017-2033+ |
| Average age of vines : | 63 years |
| Terroir : | Grand Cru Brand |
| Sweetness index : | 1 |
| Soil : | Biotite Granite, South facing, Steep slope |
Description of the wine Riesling Grand Cru Brand 2013
Like most previous vintages, we only used the two oldest vineyards (located in the Steinglitz and Schnekelsbourg part of the Brand) to produce the 2013 vintage. Brand is a very solar vineyard. It benefits from exceptional sun exposure (steep south facing slope) and warm, well drained granite soil that brings richness and maturity. The black mica (biotite granite) is responsible for interesting minerals that get trapped in the clay deep into the soil crevasses. Unfortunately, the vines must be old (above 30 years at least) to benefit from the regularity and mineral influence of this soil. 2013 was very dry and hot until late July and then saw more rainfalls in August. No problem for these old vines having roots out of reach of these brutal climatic variations. The 2013 also fermented perfectly dry.
Tasting notes
03/2015 : The nose shows pure fresh lime/citrus aromas. There is a definite sense of ripeness and maturity. The Brand always expresses powerful and inviting flavours, yet remains elegant and complex. The palate is rich and voluptuous but does remain dry with classic granite acidity. Perhaps almost a strict Brand in comparison to some previous vintages. Long, velvety but very dry finish, showing again a complex array of white fruit aromas. It takes some serious oxygenation to allow the more mineral flavours to develop.
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