History
The Riesling is the noblest and finest grape variety of Alsace. Introduced in the
15th century from Rhineland, it is supposed to be in fact originating from the
Orleans region. It is very different from its German homologue and from the
many other Rieslings that are now appearing all over the world.
Location
Our Riesling is planted essentially in the locality of Bollenberg and in the vines
of Saering and Kessler, and also in the young vineyards of the Kitterlé.
Wine-making
Slow pneumatic pressing, static racking. Fermentation in thermo-regulated tuns
for one to four months. Matured on lees during six to eight months.
Gastronomy
To be offered, at the table, on a terrine of red mullet fillets and candied
tomatoes with lemon basil jelly, a smoked trout cheesecake, pan-fried
langoustines with citrus fruits or a goat’s milk cheese, Charolais type… Serving
temperature: 12°C.
Tasting
The robe is lemon yellow with green reflections, of good intensity. The disc is
shiny, limpid and transparent. The wine presents youth.
The nose is frank, pleasant, of good intensity. We smell a dominant scent of
citrus fruits, lemon, white flowers and a fine underlying smoky touch. Aeration
amplifies these odors and reveals lemon zest, fine vegetal, lemongrass and a
pronounced mineral register of gas. The excellent quality of the raw material
exalts a distinguished profile, marked by the terroir. At this stage of evolution,
it is remarkable.
The attack on the palate is slender, the alcohol support balanced. We evolve on
a sharp medium, marked by pearling. We find the range of aromas of the nose,
focused on citrus fruits, lemon zest, lemon, fine vegetal, lemongrass, white
flowers and always, implicitly, this smoky mineral register. We feel a hint of
bitterness. The finish has a good length, 7-8 caudalies, as well as a frank vivacity
and a fine persistent bitterness. The balance is tense, incisive. The range of
noble, racy aromas marks a beautiful mineral definition.
Comentary of Pascal Leonetti
“Meilleur Sommelier de France 2006”
