Technical presentation
| Bottling : | March 2000 |
|---|---|
| Acquired alcohol : | 14.8 ° |
| Residual sugar : | 8 g/l |
| Total acidity : | 3.7 g/l H2SO4 (5.7 g/l Tartrique) |
| pH : | 3.5 |
| Yield : | 35 hl/ha |
| Grape variety : | Riesling |
| Terroir : | Grand Cru Brand |
| Sweetness index : | 1 |
| Soil : | Granite biotite, South/South East facing, Steep slope |
Description of the wine Riesling Grand Cru Brand 1998
The biotite granite from the Brand vineyard enjoyed a warm, precocious climate. The excellent drainage of the soil also explains why there was little botrytis on the clusters. It is rare to harvest riesling at such ripeness without the noble rot, and it is even rarer to see such a ripeness ferment almost dry, with its natural yeasts! The long fermentation (to the end of September 99) gave a rich, long, powerful body to the wine. The nose stays Brand: lots of fresh fruits and very developed. In 1998, the old vines from the Brand really went down deep to extract the best possible from this terroir.
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