|Bottling :||February 2019|
|Acquired alcohol :||12.6 °|
|Residual sugar :||7.8 g/l|
|Total acidity :||4.5 g/l H2SO4|
|Yield :||38 hl/ha|
|Optimum tasting :||2022-2037|
|Average age of vines :||Vineyard planted in 1973|
|Terroir :||Clos Hauserer|
|Sweetness index :||1|
|Soil :||Calcareous Marl from the Oligocene period, Coluvium slope, East facing, Very gentle slope|
Description of the wine Riesling Clos Häuserer 2017The Clos Häuserer is located on the bottom of the Grand Cru Hengst in Wintzenheim. This little vineyard (1,2ha) shares the same geology as the Grand Cru, a red marl/sandstone oligocen limestone. Surrounded by hills, the Clos enjoys lots of heat in summer, but can also collect the cold in winter or spring. It is the vineyard we worried the most for in case of spring frost. This explain why we always prune this vineyard very late (early April in 2017) in order to delay budbreak and wait as late as possible to attach the canes, keeping the young growing shoots as high as possible above the ground, far from the frost. This was enough to avoid any frost damage. All young vines at ground level were frozen, bud the buds, higher up, didn’t freeze. We were then able to harvest beautiful and healthy grapes in 2017. The fermentation was very slow due to the high acidity and concentration of the vintage.
Tasting notes3/2019: pale yellow colour. The nose shows the classic characteristics of this vineyard: smoky, mineral, stony aromatics, slight reduction (influence of the rich marl), but eventually opens up with aeration on honey, citrus, waxy flavours… The palate shows extraordinary purity and a serene mouthfeel. The power and silky texture doesn’t show on the analysis. Powerful acidity, very saline. It can be kept a long time in contact of oxygen and will not evolve much. Long lasting potential
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.