Technical presentation
| Bottling : |
February 2008 |
| Acquired alcohol : |
13.5° |
| Residual sugar : |
7.0 g/l |
| Total acidity : |
4.2 g/l H2SO4 |
| pH : |
3.70 |
| Yield : |
34 hl/ha |
| Optimum tasting : |
2009-2021 |
| Average age of vines : |
32 years |
| Sweetness index : |
1 |
| Soil : |
East & South facing, Gentle slope, Limestone/calcareous/siliceous |
Description of the wine Riesling Gueberschwihr 2006
Riesling Gueberschwihr is a blend of 8 different small vineyards, all scattered around the village, on similar soil types (limestone based rich soils) and climates. Gueberschwihr enjoys a slightly cooler climate than Colmar/Turckheim, which means that we often have to wait a week or two longer to harvest. The result is also often wines with more acidity and minerality. In 2006, however, this time was greatly shortened, as it was a very precocious year, and also because the grapes ripened very quickly. Richer soils can also sometimes be more problematic in case of heavy rainfalls, so waiting to long is not always a good option. The fermentation, just like most other Rieslings in 2006, was very slow and transformed most sugars into alcohol.
Tasting notes
1/2008: the 2006 Gueberschwihr is more aromatic and gentle than usual. The higher ripeness explains the extra honeyed/softer aromatics, and the presence of noble rot gives this unmistakable roundness and flavour complexity on the palate. The limestone influence and classic acidity always present in Gueberschwihr wines show mostly on the finish: quite dry and racy. Despite its village status, it is a wine capable of good ageing.
