Soil:

The Sommerberg vineyard lies at the foot of the Trois-Epis, south of Katzenthal and north of Niedermorschwihr. Lying on a steep slope (45°), this parcel faces due south and rises to almost 400m. The double-mica granite substratum (known as Turckheim), in a state of advanced disaggregation, here gives birth to granitic sand, which is rich in minerals and so suitable for cultivation of the vine.

Vinification:

The juice is extracted with infinite care in our air-bag press. The slow, gentle pressing avoids crushing the stalks and pips.
The must starts fermenting of its own accord thanks to the natural yeast present in the juice, and the fermentation generally lasts from 4 to 10 weeks. It is carried out in stainless-steel vats equipped with temperature control, a medium which maximises the expression of this variety's aromas.

Elevage:

The wine is matured on its lees in large oak barrels for 12 months.
This lees-contact contributes richness to the wine. What is more, the oxygen which passes through the pores of the wood brings about a gentle oxidization of the wine, and the subsequent opening up of its aromas.
The wine is then bottled and aged for 2 to 3 further years before being offered for sale.
This bottle-ageing also plays a role in the wine's development. Here, the opposite of oxidization happens: thanks to certain reactions in the oxygen-free environment, the bouquet develops and takes on subtler nuances.

Tasting notes:

88 - 2006 Domaine Paul Blanck Riesling Sommerberg
Good pale yellow. Hints of nuts, truffle and coconut on the nose. In a rich, broad, sweet style, with good stuffing to its fat tropical fruit flavors. Plenty of botrytis here as well. An easygoing riesling with good density for the year.
Stephen Tanzer's International Wine Cellar - Issue 141: November/December 2008 - Alsace 2007 and 2006

When & with what:

In its present, youthful state we recommend serving it as an aperitif or with starters, terrines, fish, or traditional Alsacian dishes such as sauerkraut or Baeckaoffa.
In the next few years it will be a splendid match for hot sea-perch mousseline, delicately-flavoured fish and even grilled fish.

Press:

88 - 2006 Domaine Paul Blanck Riesling Sommerberg
Good pale yellow. Hints of nuts, truffle and coconut on the nose. In a rich, broad, sweet style, with good stuffing to its fat tropical fruit flavors. Plenty of botrytis here as well. An easygoing riesling with good density for the year.
Stephen Tanzer's International Wine Cellar - Issue 141: November/December 2008 - Alsace 2007 and 2006