Sommerberg Riesling

Very old vines on granite.

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.
vines planted  in 1923 and 1947.

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 note:

A very young wine, still waiting at least 6 or 7 years if not, to decant. The very old vine planted in 1923 produced a rich wine with an exotic nose and ripe citrus fruit.Dense and fat on the palate with great minerality. The sweet present must still melt, wait a few more years .

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.
Use for: scallops, fish with rich sauces, whiteMeat - Fruit ripe: now to 2050

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 5/10: off dry style with a nice mineral components 
Equivalent:  matured pinot Gris 

Press:

Very old vines on granite.Smells older than four years old. Big and bold with some sweetness. Just lacks a little bit of finesse.
Score : 16/20 - Jancis Robinson -