Rosenbourg Riesling

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.

Wine tasting:

1st wine tasting:
Appearance: Clear and attractive to look at, with a thick disk, scintillatingly shiny and fleshy. Pale yellow with a green tint.
Nose: The initial impression is of breeding, the wine is forthright with a fine palette of vegetal aromas: a fine, wholesome nose.
Then a little aeration coaxes out aromas of mint, infusion, lemon mint, fresh herbs.
Palate: The attack is lively and clearcut.
A healthy, ripe-apple-type acidity quickly kicks in, giving tonus to be body. The attack is crisp, ushering in the noble extract, which hints at the bitterness of an apple's skin... and at apple juice, very organic, which takes it through to the finish.
A little retro-olfaction reveals mineral notes reminiscent of chalky and limestone soils, as perceived in certain Vouvray or Champagnes; this is textbook Riesling, a real thirst-quencher, wich you can serve in a carafe.
It finishes wiht excellent lengh (7 or 8 seconds)
Frederic Voné, Sommelier A La Cour d'Alsace, Obernai. 12th July 2005.

2nd wine tasting:
Fine, pale golden yellow, with bright, gently sparkling, pale green golden yellow tints. Beautifully clear.Fine, regular nose. Pleasantly-scented, flowery and woodland, a mix of garden and kitchen-garden. Gently wafting over a backdrop of grape pulp and freshly picked fruit: kiwis, persimmon, rhubarb… Discreetly spicy.Fine, smooth attack on the palate. Structure both soft and vibrant. Some development of the kitchen-garden tastes, marrows from Nice… also slightly fruity and fleshy between middle-mouth and finish, the latter trying hard to last a little in a subtle taste-smell complicity.
Good, aimiable wine, a good idea for vegetable terrines and ratatouille with fish, or even tagliatelli with seasonal vegetables. T: 9°C
Alain Segelle - August 2006

When & with what:

A wine for cheese: goat's milk cheese, tomme, dry goat's milk cheese with olives or chestnut leaves, Beaufort.

References:

Note 88 - ($28) Pale color. Bright, stony aromas of citrus peel, lime blossom and mint. Juicy, bright and nicely intense, with an enticing sugar/acid balance and a firm stony underpinning. Finishes vibrant and persistent. A very good vintage for this cuvee.
Nov/Dec 06 - By Stephen Tanzer