Technical presentation
| Bottling : | February 2009 |
|---|---|
| Acquired alcohol : | 12.5° |
| Residual sugar : | 7.0 g/l |
| Total acidity : | 4.5 g/l H2SO4 (6.8 g/l Acide Tartrique) |
| pH : | 3.1 |
| Yield : | 67 hl/ha |
| Average age of vines : | 34 years |
| Terroir : | Clos Hauserer |
| Sweetness index : | 1 |
| Soil : | Calcareous Marl from the Oligocene period, Colluvium, East facing, Very gentle slope |
Description of the wine Riesling Clos Häuserer 2007
The Clos Häuserer vineyard is located at the bottom of the Hengst hillside, just under the Grand Cru limit, where the slope becomes gentler and the soil is much deeper. The Oligocene calcareous rock is in fact under 2 or 3 feet of rich marl. This area enjoys a very dry and warm climate. The secluded situation of the Clos Häuserer, circled by hills, accentuates both heat in summer and cold in spring or autumn. It certainly was a gamble for my father to choose Riesling in this location! The richness of the soil refrains Riesling of ripening too quickly and help to keep higher acidity, however, warm periods allows for eventually good ripeness. Most previous vintages, this vineyard saw quite some noble rot development, but in 2007 the grapes couldn’t have been harvested healthier. The fermentation was slow, despite a moderate alcohol level and the wine gained a lot of complexity and character after spending a long time on the fermenting lees.
Tasting notes
12/2008 : Still on the lees and un-racked at this stage! This Riesling shows all the limestone/calcareous character this grape variety can acquire from a healthy slow ripening vintage: lots of minerals, juicy acidity and good weight. The lower than usual alcohol level makes it a fantastic food wine and its delicate finish is more enhanced by its acidity and minerality than sheer power. This reminds a lot of the 2001 vintage…
The Clos Häuserer of Wintzenheim
This soil rich in clay and chalk gives an important structure to the Riesling grown in the Clos Haüserer. Although this vineyard benefits from a warm and precocious climate, ripeness is achieved much later than the surrounding terroirs.