Wineck-Schlossberg Riesling

Soil:

South- and south-east-facing slopes at Katzenthal, at 280-400m, which constitute a fine vineyard of 27.4 hectares.
They have double-mica Turckheim granite soils, very disaggregated.
The lie of this Grand Cru, which is sheltered from dominant winds, provides a particularly favourable microclimate which, combined with the soils' quality, gives ideal conditions for producing exceptional wines.

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:

Gorgeous colour, bright white with green highlights.

 Nose of candied citrus, almond, madeleine, fresh lemon, grapefruit.

On the palate, floral attack, Corsican mandarin, a little salty, fresh, good length.

Although born to keep: 2016-2022

"great citrus and yellow flowers, elegant and nervous mouth, very present minerality in the final, nice aftertaste."

Twelve dry Rieslings, voltage and aromas - My Bettane + Desseauve - 01.22.2015 - 17.5 / 20

Ageing:30 years

When & with what:

Serve chilled.
For trying also with some soufflé prepared with cheeses and three spices (nutmeg, paprika, turmeric).
Preferably in the autumn or at the onset of winter.

Press: