Technical presentation
| Bottling : | September 1998 |
|---|---|
| Acquired alcohol : | 16.1° |
| Residual sugar : | 4.0 g/l |
| Total acidity : | 3.2 g/l H2SO4 (4.9 g/l Acide Tartrique) |
| pH : | 3.6 |
| Yield : | 35 hl/ha |
| Grape variety : | Gewurztraminer |
| Terroir : | Clos Windsbuhl |
| Sweetness index : | 1 |
| Soil : | Muschelkalk calcareous, South/South East facing |
Description of the wine Gewurztraminer Clos Windsbuhl 1997
1997 was a perfectly healthy year in the Clos Windsbuhl. This explains the most stunning and vigorous fermentation in this wine. While I was expecting a sweet wine, the natural yeast totally fermented dry all the sugar. It is a dry, but elegant wine. More austere than usual, powerful, spicy with very fine rose character. It needs more ageing before showing all its potential . Like the other grapes from the Windsbuhl, the well balanced acidity is one of the major good characteristic from this wine. It is the driest Gewurztraminer produced in 1997 on our estate.
The Clos Windsbuhl of Hunawihr
The altitude of the vineyard coupled with Hunawihr’s tardy climate means that the Clos Windsbuhl is often one of the last of our vineyards to be harvested. This explains the aromatic quality of the Clos’ wines and the consistent balance of acidity, a guarantee of good ageing. Although often harvested late, the Windsbuhl grapes are only rarely botryitized, doubtless due to the altitude of the vineyard, but nevertheless often reach high levels of maturity.