Furstentum Riesling

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 note:

Appearance: Greeny yellow.
Nose: Intense, tempting nose suggesting dried fruit (almonds…), fresh fruit (peaches…) with a pronounced mineral side.
Palate: The power, the ripe acidity and a long mineral finish come through on the palate.
Lengthy, broad of shoulder and well-balanced, this is a classic, a great wine for laying down to improve in the cellar.
Tasted 29th January 2004 Tasting Club La Passion du Vin – Cave MUSSLIN TRESCH

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.

Press:

- "This is the vineyard that Paul Blanck made its own, being almost single-handedly responsible for its classification as grand cru. It certainly deserves the promotion, because the Rieslings are great wines, full of currants and mineral flavors. This wine has an intensity of flavor that comes from aging in large wood barrels. Cellar this for five years or more."
A Peter Vezan Selection, various U.S. importers. WINE ENTHUSIAST Magazine - November 1, 2005.

- Hightly complex nose combines oily spices, smoke, stone, and yellow fruits. Rich and deep, with superripe fruit flavors of pineapple, peach and apricot nicely firmed by a gripping wet stone character on the end. Very ripe but not sugary. Higher in alcohol, residual sugar and acidity than the Schlossberg. This offers lovely sweetness of fruit and structure, and finishes long, spicy and brisk. Score 92.
International Wine Cellar - Stephen Tanzer's - November / December 2003

- Has been awarded a Silver Medal by the tasting panel at the International Wine Challenge 2004.

- Three very different and very fine wines from this marl, clay and sandstone soil. The first is incisive, very Rhine in character, the second has less finesse and a rougher texture. As for the third, from old vines, it is extraordinary, with fruit complexity (yellow peach), magnificent body and fine ripe acidity.
Frédérick Blanck is working on the blend. This is a great Furstentum in the making.
Best bottles of the 2001 vintage - La Revue du Vin de France – June 2002.

References:

- Nez expressif sur des notes miellées et animales. La bouche dévoile un caractère dominé par les sucres résiduels. (18g/l)
ALSACE aujourd'hui - n° 2 - Décembre 2004 - Janvier 2005.

- Paul Blanck : pour son Sylvaner vieilles vignes 20022, merveilleux vin de soif et son riesling grand cru Furstentum 2001.
La vie du rail magazine - Décemmbre 2004

- Trois cuvées très différentes et de haut vol sur ce terroir marneux, argileux et gréseux. L’une se présente tranchante, très rhénane, la seconde possède moins de finesse et le grain du vin est plus grossier. Quant à la troisième, de vieilles vignes, elle s’avère extraordinaire, avec une complexité de fruité (pêche de vigne), un corps magnifique et une belle acidité mûre.
Frédérick Blanck étudie le meilleur assemblage. C’est un grand vin du Furstentum qui se prépare.
les meilleures bouteilles du millésime 2001 - La Revue du Vin de France – juin 2002.

- Riche, épicé, harmonieux, d’un grand caractère, il mérite réellement l’appellation Grand Cru. Dans ce millésime, les sols calcaires semblent avoir mieux réussi que le granit.
Carnets de dégustation, Bettane et Desseauve, mai 2004.

- La pointe de minéralité d’un riesling patiné par les ans oriente vers les produits de la mer. Des beignets de langoustine, chutney de mangue pour les plus jeunes aux arômes d’agrumes confits. Sur ce type de plats, il faut un vin issu d’un terroir calcaire ou marno-calcaire.
Alsace Aujourd’hui, Jean-Philippe Chapelon, Juin/Juillet 2004.

- Riche, épicé, harmonieux, d'un grand caractère, il mérite vraiement l'appellation grand cru.
Hors- Série la Revue du Vin de France - les 1000 vins qu'il faut avoir - Novembre 2004.