(Stelvin closure)
Cool aromas of minerals and caraway seed, plus a whiff of white truffle. Essentially juicy and fine-grained, with a lively quality to its citrus fruit, but also with an attractive creaminess in the middle palate. ...
Stephen Tanzer's International Wine Cellar - Issue 141: November/December 2008
Soil:
A parcel straddling Kientzheim and Riquewihr.
Granite and clay, west-facing.
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 barrels for 6 to 9 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 matured for 1 or 2 years before being offered for sale. This bottle-ageing also plays a role in the wine's development. Here, the opposite of oxidization happens: reactions in the oxygen-free environment bring about the development of the bouquet, and give it subtler nuances.
Tasting note :
Color: yellow gold pale, intense, bright green.
Nose: lemon and mineral, vegetable, almonds, candied citrus.
Palate: almonds, lemon confit, strong mineral notes, sub-wood, creamy, classic notes of the Rosenbourg expression.
Uta et Klaus Potthoff, Philippe Blanck - 25 juillet 2008
When & with what:
A wine for cheese: goat's milk cheese, tomme, dry goat's milk cheese with olives or chestnut leaves, Beaufort.
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 personal.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 2/10: dry riesling.
Press:
- 87 - 2006 Domaine Paul Blanck Riesling Rosenbourg
($34) Medium-deep yellow. Cool aromas of minerals and caraway seed, plus a whiff of white truffle. Essentially juicy and fine-grained, with a lively quality to its citrus fruit, but also with an attractive creaminess in the middle palate. Less exotic than the Patergarten.
Stephen Tanzer's International Wine Cellar - Issue 141: November/December 2008 - Alsace 2007 and 2006
- le Riesling Rosenbourg 2006 est complexe, au nez subtil, d'une belle persistance aromatique, à dominante de fruits secs (abricot) et de tilleul.
Page 56 - LE GUIDE DUSSERT-GERBER DES VINS 2009
- Rosenbourg Riesling 2006 - de 2008 à 2016
Le nez est pur, fumé, avec des arômes d'agrumes. La bouche est ample, droite et sèche, avec une note florale et une acidité très saline. l'ensemble est sec et fin.
Note 14,5/20 - page 82 - Bettane & Desseauve - Le grand guide des vins de France 2009
