Gewurztraminer Clos Windsbuhl 2017

Gewurztraminer Clos Windsbuhl 2017

Medium Sweet WIne
We offer it in :

Technical presentation

Bottling : August 2018
Acquired alcohol : 13.5°
Residual sugar : 44.5 g/l
Total acidity : 3.0 g/l H2SO4 (4.5 g/l Acide Tartrique)
pH : 3.6
Yield : 15 hl/ha
Optimum tasting : 2022-2047+
Average age of vines : 47 years
Terroir : Clos Windsbuhl
Sweetness index : 4
Soil : Medium slope, Muschelkalk calcareous, South East facing, South facing

Description of the wine Gewurztraminer Clos Windsbuhl 2017

The Gewurztraminer was planted between the 50s and 70s in the warmest part of the Clos, the one facing south-east, both on the upper part (more rocky) and the lower part (deeper soil). Choosing to plant Gewurztraminer in this late ripening vineyard means that the people, at the time, had a profound knowledge of the place. The calcareous mother rock is close to the surface, the earth warms up quickly and it help to compensate the cooler climate created by the proximity of the forest and altitude. On this vineyard, the Gewurztraminer ripens very slowly, it is therefore always harvested at high skin ripeness and never looses its delicacy. Old vintages, like the 1964 tasted recently, proved the intelligent early choice of grape selection on the Windsbuhl, the wine aged extremely well and kept its character. In 2017, the harvest was very small. The wine shows an exceptional purity and ageing potential. Like almost all vintages it is a sweet wine.

Gewurztraminer Clos Windsbuhl 2017

Tasting notes

03/2019 : Yellow gold colour. Intense. The first nose brings a feeling of serenity and finesse. Windsbuhl has a capacity to turn the Gewurztraminer grape into a sublime wine. Varietal becomes noble and complex. The palate is a logical continuation of the nose, showing a rich, yet delicate, finish. The calcareous rock brings a lively texture. The rich mouth feels light and alive, despite some high residual sweetness. Showing a lot today, this wine will deserve many years of further evolution in the bottle.