To enjoy with a papillote of duck foie gras with apples, on stir-fried exotic fruits or with a soft speculoos cake and its pineapple compote flavored with vanilla.
The Riesling is the Rhine vine variety par excellence. Different from its German cousin, it was introduced in our region by the end of 15th century. This exceptional vintage produced in 1945, 1971 and 1999 is a tribute to M Ernest Schlumberger who acquired 2500 new vineyard parcels and reorganized the vineyards between 1910 and 1925.
Our Riesling Cuvée Ernest comes exclusively from our Grand Cru Kitterlé, vineyards on slopes located at the entry of the Guebwiller valley on a sandstone, volcanic soil.
The Cuvée Ernest 2007 was produced from selected grapes manually collected from our eight parcels of Riesling Grand Cru Kitterlé. Only the grapes affected by noble rot were picked by 45 persons. Thus, a total of 1200 kg grapes were pressed during more than six hours for obtaining 620 liters of this precious juice. After a slow but regular fermentation until early spring, the wine is drawn off and left to stand on fine lees before being bottled. The wine was filtered on 25 June 2009 and bottled. The bottles were then stored at constant temperature for ensuring a proper maturation. It is then necessary to wait a little more than one year for allowing these bottles of wine to reach maturity. They are then labeled and shipped all over the world.
The robe is a rich yellow; the disc is bright and limpid.
The nose offers notes of citrus fruit, candied fruit, exotic fruit (pineapple). Airing amplifies the nose with notes of apricots and honey, magnificent, very pure and showing overmaturity.
The onset in the mouth is ample but one discovers very quickly a great vivacity that refreshes and refines the wine.
The finish is extremely long, fresh and extraordinary.
Opinion of Mr. Thierry MEYER : l’œnothèque Alsace – www.oenoalsace.com
« The Cuvée Ernest has all qualities for entering the pantheon of the Great Alsace Wines for those lucky enough to taste it »
- Foie gras
- Strong cheeses
- Pastry, tart, cream or mousse
- To finish a meal
- By itself at any time
Serve at 12°C