Has been awarded a SEAL OF APPROVAL by the tasting panet at the International Wine Challenge 2004
Soil:
The Furstentum Grand Cru lies at 400m altitude, facing due south. It is one of the last remaining vestiges of the sub-Mediterranean era which Alsace experienced. The soil is very stony and drains well because the calcareous bedrock breaks through.
Vinification:
The grains nobles are picked grape by grape during successive passages through the vineyard. They are in a shrivelled, concentrated state at the moment of picking, having been affected by "noble rot" (Botrytis Cinerea). This concentration masks the varietal characteristics somewhat, yet gives the wine exceptional complexity and power.
The juice is delicately extracted in our air-bag press. The slow, gentle pressing avoids crushing the stalks and pips.
The fermentation proceeds at a controlled temperature in stainless-steel vats.
It gets under way of its own accord thanks to the natural yeast found on the grape skins. As for the Botrytis Cinerea, it concentrates the grapes' sugar levels (80 to 150 g/l of residual sugar) and acidity. The resulting sweet wine is complex and very concentrated, and has enormous ageing potential.
Elevage:
Once the fermentation is over, the wine must be matured. This stage is essential, in order to fix its structure and aromas.
As it matures, the tiny particules in suspension (residue of stalks and skins, yeast and protein substances) gradually sink to the bottom of the vat and form a deposit, which contributes body to the wine. Bottling then takes place, and the wine is aged for 4 to 5 years before being offered for sale.
This wine is more powerful than the Vendanges Tardives, and may be kept for 15 years or more.
Tasting note:
1st tasting:Appearance: Deep golden yellow, glittering brilliantly.
A sumptuous, voluptuous nose redolent of tropical fruit and cristallized fruit. Among the numerous aromas cristallized lemon, citrus fruit, rose and spice are detectable.
In the mouth the wine is concentrated, full-bodied and exquisitely harmonious, with splendid aromatic length, raspberry and cooked banana flavours, perfectly constituted, with a slightly spicy finish. The attack is rich, smooth and fresh, with great finesse, and gives an impression of raisins and tropical fruit.
A wine which is gradually taking shape.
2nd tasting:Beautiful appearance, a golden yellow hue both chic and rich. Generous yellow amber tints of great richness, well-padded.
Very ripe nose of candied fruit, a mix of citrus fruit and pumpkin in succulent maceration, in which quince, pear and floral and mineral spice are steeped. Good, constant structure. Hesitant development towards delicious, biscuity notes with fruit peel and seeds, and almonds.
Palate with a fine, chaste, modest attack, in proportion to a rich, opulent, creamy, winey and sensual opening. Impressive smoothness, filling up the mouth with a certain creaminess, to its great gustatory and tactile pleasure. Then comes an explosion of peppery and highly spiced flavours of pleasing duration... hot, yet most enjoyable in the mouth and during retro-olfaction.
And take the time to assess the length of the finish..... A delight.
Tasted by C.I.D.D. Alain SEGELLE - July 2003.
When & with what:
Fresh goose livers, pastries, creamy cakes, crème brulée, caramel preparations. A wine to enjoy as an aperitif or with which to celebrate the most important occasions, a wine to sip after the meal with a cigar.
Press:
- Deeply pitched aromas of honey, earth and fig, along with some roasted high tones. Fat, dense and expressive, with more earth, fig and date flavors than ripe fruit. Shows good vineyard character, but finishes slightly warm and bitter-edged. Could use a bit more freshness.
Stephen Tanzer’s, International Wine Cellar-July/ August 2001
- Has been awarded a SEAL OF APPROVAL by the tasting panet at the International Wine Challenge 2004.
- Une pure merveille à la robe jaune or intense et légèrement ambrée. A peine approchai-je le verre de mon nez que s'affirmaient des notes de fruits mûrs, presque confits, de coing et de poire, précédant des notes plus fraîches d'agrumes et d'amande, avec en deuxième nez le côté grillé et biscuité qui se retrouvait ensuite en bouche. L'attaque est nette, soyeuse et surtout très riche avec des flaveurs d'épices douces puis fortes, avant une rétro-olfaction exceptionnelle de crème au miel. Un grand nectar de grands gourmets.
L'épicurien - le guide 2008 de l'art de vivre.
- Un petit flacon qui contient un grand nectar, issu d'un millésime comparable aux grands millésimes de référence 1976 et 1983. Cité page 71 - Bettane&Desseauve - Classement des meilleurs Vins de France 2004.
Scale perception of sweetness and acidity :
This scale is subjective, it depends on your perception of sugar and acidity. Each one sweetens its coffee differently, each one will have another perception of sweetness and acidity.The sugar perception is very personnal.Our engagement by this scale is the result of the perception of sucrosity by a tasting. These indications are given for one period from three years. After this time, the perception of the sucrosity can evolve/move.
Position 10/10 : intensify liquor, pinots gris, gewurztraminers rich, sensation from honey.
Feelings:
A classic vintage for the sweet wines. They are rich, voluptous and the Grands Crus have great potential. They are still young.
