Technical presentation
| Bottling : | February 2011 |
|---|---|
| Acquired alcohol : | 13.5° |
| Residual sugar : | 4.5 g/l |
| Total acidity : | 4.3 g/l H2SO4 (6.6 g/l Acide Tartrique) |
| pH : | 3.1 |
| Yield : | 38 hl/ha |
| Optimum tasting : | 2014-2029+ |
| Average age of vines : | 27 years |
| Terroir : | Grand Cru Brand |
| Sweetness index : | 1 |
| Soil : | Biotite Granite, South facing, Steep slope |
Description of the wine Riesling Grand Cru Brand 2009
In 2009, the Brand showed an exceptional capacity to ripen the grapes. The warm location (Brand comes from Brandy/English or Brandig in Alsacian!) is due to an exceptional precocious climate, but also a steep south exposure and a soil type, made of two micas granite that allows fast temperature increase deep under the surface at the roots level. The vineyards located in the eastern part of the Brand (Schnekelsbourg) see often more botrytis, but those located in the middle of the Brand on poorer granite (Steinglitz and Brand) produced healthier grapes. This part of the Brand was used to produce this drier Brand, only after 11 months fermentation though! Early harvest (in September versus October) and healthier grapes usually guarantee a steadier more complete yeast activity. Of course, with commercial yeasts, it doesn’t matter!
Tasting notes
2/2011: the nose is showing both typical fruity aromas, typical of Brand, and also a certain minerality and light austerity which isn’t that usual in this vineyard. The palate is rich and intense, very saline with a beautiful dry structure. The refinement of the Brand vineyard compensates the dry character and power of the wine. It is already very pleasurable, but thanks to a beautiful acidity/low pH combination, it is also a wine that deserves further cellaring.
The Brand Grand Cru of Turckheim
In the Brand, this variety acquires finesse and elegance (floral and fruit aromas) without ever becoming coarse or too heavy. The Brand always surprises by the precocity of its wines, but whilst expressive young they also have a great ability to age. The nature of this terroir makes it easy to obtain an optimal ripeness whilst retaining a fine acidity