Technical presentation
| Bottling : | March 2000 |
|---|---|
| Acquired alcohol : | 14° |
| Residual sugar : | 23.0 g/l |
| Total acidity : | 3.6 g/l H2SO4 (5.6 g/l Tartrique) |
| pH : | 3.4 |
| Yield : | 35 hl/ha |
| Terroir : | Grand Cru Brand |
| Sweetness index : | 3 |
| Soil : | Granite biotite, South/South East facing, Steep slope |
Description of the wine Riesling Grand Cru Brand 1999
This grand cru soil, made of old biotite granite, enjoying a dry warm climate, produced the richest riesling grapes in 1999 (some noble rot present). The fermentation was slow…until September 2000, this produced a powerful wine with high alcohol but balanced and harmonious as is expected of the Brand. Qt<he nose is already showing plenty of fruit an floral aromas, the palate is both delicate and powerful and finishes on a very ripe, clean acidity. The 1999 is slightly richer and rounder than the 1998, and will age forever.
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