Technical presentation
| Bottling : | July 2007 |
|---|---|
| Acquired alcohol : | 12.0° |
| Residual sugar : | 185.2 g/l |
| Total acidity : | 5.8 g/l H2S04 |
| pH : | 3.6 |
| Yield : | 12 hl/ha |
| Optimum tasting : | 2016-2036+ |
| Average age of vines : | 56 years |
| Terroir : | Grand Cru Brand |
| Sweetness index : | SGN |
| Soil : | Granite biotite, South facing, Steep slope |
Description of the wine Riesling Grand Cru Brand 2006 - Sélection de Grains Nobles
The steep granite soil of the Brand was perhaps the most adapted to resist the rains we had end of September. The grapes were already very ripe (Rieslings are riper in 2006 than 2005!), didn’t loose any acidity and eventually developed a lot of noble rot in October. The low yields also explain why those grapes managed to go as far as Vendange Tardive or SGN in 2006. In another vintage, this wine would have perhaps fermented drier, but the acidity is so racy and sharp in 2006, that the wild yeasts decided to respect the Vendange Tardive character of this wine. The fermentation stopped relatively early, leaving a decent amount of residual sweetness.
Tasting notes
01/2008 : The nose already shows glorious ripe Riesling aromas. Everything is fresh in this wine, and I expect it to mature very slowly. The high acidity and lower/normal alcohol level make the wine taste harmonious and elegant. It develops fragrant honey, citrus, dandelions aromas. The finish is long, based on a vivacious acidity and good salty minerality.
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