Technical presentation
| Bottling : | July 2007 |
|---|---|
| Acquired alcohol : | 14° |
| Residual sugar : | 113.6 g/l |
| Total acidity : | 5.2 g/l H2SO4 |
| pH : | 3.64 |
| Yield : | 23 hl/ha |
| Optimum tasting : | 2011-2036+ |
| Average age of vines : | 23 years |
| Terroir : | Clos Jebsal |
| Sweetness index : | VT |
| Soil : | Grey marls and gypsum (Keuper), South facing, Very steep slope |
Description of the wine Pinot Gris Clos Jebsal 2006 - Vendange Tardive
The Clos Jebsal is a tiny vineyard tucked between the Brand and the Heimbourg in Turckheim. Its special character comes from the fact that it is delimited by two geological faults, that revealed just 3 acres of gypsum marl during the last part of the secondary era. It is planted full south, on a steep terraced slope, and we think that the contrast between the rich cold soil and very hot and precocious climate creates the right condition for the development of botrytis every year. This vineyard was planted in 2003, and since 1989, it either produced VTs and/or SGN every single vintage. Botrytis developed intensely in 2006, so I let you imagine what happened in the Jebsal… We did first an SGN selection, and then went through what was left to produce this Vendange Tardive, actually closer to an SGN in richness with 20.5° potential alcohol at harvest! The only problem: microscopic yields…
Tasting notes
1/2008: the nose exhibits already today beautiful honeyed, botrytised aromas. The nose feels almost as rich as an SGN, showing lots of candied fruits, apricots, quince as well as the classic Jebsal minerality. The palate is unctuous and sweet, not cloying, as there is lots of acidity there to make the finish harmonious. This is great late harvest style, able to rival the best vintages
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