Technical presentation
| Bottling : | September 2010 |
|---|---|
| Acquired alcohol : | 14° |
| Residual sugar : | 5.0 g/l |
| Total acidity : | 2.9 g/l H2SO4 (4.5 g/l Acide Tartrique) |
| pH : | 3.7 |
| Yield : | 65 hl/ha |
| Average age of vines : | 31 years |
| Sweetness index : | 1 |
| Soil : | Gravely soil , Marl calcareous |
Description of the wine Gewurztraminer Lot 170 2009
It really was mentally difficult to follow up 2008 and 2007, two of our greatest Gewurztraminer vintages in the history of our estate. Gewurztraminer is a curious grape variety, because it needs lots of sunshine and heat to complete perfect physiological ripeness, but then needs to grow slowly in order to acquire complex flavours. All this seems contradictory, except in Alsace! Surely 2009 offered perfect ripening conditions, almost too good as sugars could rise quickly. For us, the profile of the vintage was very favourable to Gewurztraminer, however, in some vineyards, excessive sweetness could be wrong as acids were lower. 2009 was a record breaking vintage in Alsace for the production of late harvest wines, but we felt that in some vineyards harvesting too late would bring out the worst of this grape: heavy cloying style. This wine comes partly from the Herrenweg vineyard and also from Wintzenheim. It was clearly a wine that was constructed and blended in order to achieve a certain style.
Tasting notes
02/2011 : The nose is very pungent, showing lots of exotic aromas, roses and spices, clearly also influenced by the limestone vineyards from Wintzenheim. The palate shows surprising structure and a dry finish. The grapes were very healthy, so the fermentation was steady and almost complete, which suits this style of Gewurztraminer. It is already quite open but will benefit from a little time in the bottle. This style of Gewurztraminer will be perfect with grilled fish or white meat, go very well with smoked food, Asian recipes and anything that could be complicated with wines.