Technical presentation
| Bottling : | March 2012 |
|---|---|
| Acquired alcohol : | 13° |
| Residual sugar : | 33.5 g/l |
| Total acidity : | 5.8 g/l H2S04 |
| pH : | 3.1 |
| Yield : | 17 hl/ha |
| Optimum tasting : | 2015-2035+ |
| Average age of vines : | 60 years |
| Grape variety : | Riesling |
| Terroir : | Grand Cru Brand |
| Sweetness index : | 3 |
| Soil : | Biotite Granite, South facing, Steep slope |
Description of the wine Riesling Grand Cru Brand Vieilles Vignes 2010
The Brand vineyard is located in one of the most precocious and warm vineyard area in Alsace. The combination of well drained warm granite and a climate that brought enough humidity in August explains why this vineyard developed so much noble rot so early. Most years we have the possibility to separate the noble rot affected grapes from the healthy ones, but this wasn’t possible in 2010. In fact, the clusters with the highest proportion of noble rot produced a Vendanges Tardive, and, the rest produced this wine which still reached high level of concentration. The fermentation was the slowest of any Riesling in 2010, probably due to the very high acidity, really amazing for this kind of vineyard, and sugar ripeness.
Tasting notes
03/2012 : Being one of the last Riesling to finish fermenting, this wine still shows strong fermentation character (lees, slight reduction) and the more pure fruity aromas will take some time to come out. Usually Brand is one of our most aromatic wines and this one will not be an exception. It just requires more time. The palate is model of harmony between a relatively high sweetness and great sharp acidity. This wine tastes much drier than what one can expect in seeing the residual sugar. The finish is long and delicate, with complex citrus and minerals notes. Amazing ageing potential.
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