Technical presentation
| Bottling : | September 2006 |
|---|---|
| Acquired alcohol : | 10° |
| Residual sugar : | 219 g/l |
| Total acidity : | 5.4 g/l H2SO4 / (8.3g/l Tartrique) |
| pH : | 3.4 |
| Yield : | 8 hl/ha |
| Grape variety : | Pinot Gris |
| Terroir : | Heimbourg |
| Sweetness index : | SGN |
| Soil : | Calcaire Oligocène, South/South East facing |
Description of the wine Pinot Gris Heimbourg 2005 - Sélection de Grains Nobles
The west facing Heimbourg vineyard enjoys ideal conditions for noble rot development, especially in 2005. Planted on the top part of the hill, where the soil is the poorest and the calcareous mother rock close to the surface, the Pinot-Gris produces low yields and always has a good to high acidity. When botrytis develops quickly, in just a few days like in 2005, the concentration effect is even stronger. We selected the noble rot affected grapes towards the end of October. This was the first SGN 2005 to stop its fermentation in winter and was then bottled in September 2006.
Tasting notes
01/2007 : The nose shows ultra intense botrytis, bee wax, honey, resin aromas. The Pinot-Gris remains recognisable with its apricots/white aromas. The nose also gives strong hints of a formidable acidity. The huge sweetness doesn’t come as a surprise on the palate, but the effect of the firm acidity is! The higher the acidity, the earlier the wild yeasts will stop to ferment, creating a harmonious balance. Very long finish. A wine that should keep forever…
The Heimbourg of Turckheim
The wines produced on the Heimbourg are rich, opulent, often spicy and can include noble rot. The slower ripening of the grapes often produces wines that are aromatically expressive from a young age, contrary to its neighbour the Clos Jebsal with whom we have to show patience.