Riesling Roche Granitique 2016
We offer it in :
|Bottling :||February 2018|
|Acquired alcohol :||12.3°|
|Residual sugar :||8 g/l|
|Total acidity :||4.3 g/l H2SO4|
|Yield :||65 hl/ha|
|Optimum tasting :||2018-2026|
|Average age of vines :||33 years|
|Terroir :||Grand Cru Brand|
|Sweetness index :||1|
Description of the wine Riesling Roche Granitique 2016This ‘new’ wine label complements now the ‘roches’ series. As its name indicates it, all the vineyards are located on the poor granitic soils of the Brand hillside. It is in fact the second wine of the Grand Cru Brand. It is a very interesting experience to compare the three Rieslings side by side (Granite, Calcaire, Volcanic) in order to understand the influence of soil origin on the nature of the wine. These precocious and warm granitic soils produce wines that have a vertical structure, always expressive at a young age and never shy on their aromatic potential. In 2016, these were the first Rieslings harvested but the fermentation took a year to complete.
Tasting notes2/2018: bright yellow colour. There is still an obvious lees autolysis influence as the fruity aromas (white fruits, pears) are mixed with more toasty, rock dust scents. It is possible to sense how this wine is going to open up and deliver fabulous aromas in the near future. The wine hits the palate full on, delivering a silky smooth texture where the ripe acidity brings salivation on the finish. It is a very enjoyable wine, delicate yet lasts a long time on the palate. The granite influence can be seen through the generosity of taste and pleasure this wine brings. The great origin comes on the finish with the presence of noble tannins. It can be enjoyed now, but will still improve for many years.
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