" Note 91 - Pale straw-yellow. Highly nuanced nose combines peach, orange, brown spices and crushed stone, with a sexy topnote of elder flower and good stony lift..." Jul/Aug 07 - By Stephen Tanzer
Soil:
Furstentum 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 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:
Pale yellow with a slight caramel touch.
Nose: Initially restrained, yet an airing coaxes out stronger, citrus-fruit aromas as well as some smoky notes.
Palate: Has sufficient ripe acidiy and mineral texture to balance the terroir richness. Honeyed.
Honey and quince come through on retro-olfaction.great acid/sugar balance.
Rich in extract, a bottle with great potential. Enjoy from 2011 to 2020
When and with what:
- On its own, a delight to drink before the meal.
- Lamb tajine, with apple and raisin chutney.
- Warm apple tart of frangipane pastry with spliced almonds.
- Amandine decorated with a trickle of redcurrant jelly.
Press:
"Note 91 - Pale straw-yellow. Highly nuanced nose combines peach, orange, brown spices and crushed stone, with a sexy topnote of elder flower and good stony lift. In a cooler style, with rocky and flinty notes currently dominating underlying stone fruits and spices. Plenty of CO2 yet to be absorbed. Energetic and light on its feet but not at all austere. When I tasted this prior to bottling, it was sweeter than the 26 g/l r.s. would suggest, but nine months later it's minerally and laid-back.s. Finishes with a brisk suggestion of green apple."
Jul/Aug 07 - By Stephen Tanzer
