Goes well with a papillote of duck foie gras with apples, on stir-fried exotic fruits or with a soft speculoos cake and its pineapple compote flavoured 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, 1999, 2007 and 2009 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 2009 was produced from selected grapes manually collected from our two parcels of Riesling Grand Cru Kessler on October 30, 2009.
Only grapes affected by noble rot were harvested and then pressed for 12 hours ; producing a volume of 1,700 litres of juice.
After a slow but continuous fermentation until early spring, the wine was drawn-off and left on less for another year. The wine was then filtered for bottling that took place on March 21, 2011. The bottles were then stored in our underground cellars at constant temperature to ensure proper maturation. Another waiting time of little more than one year before the bottles are dressed and shipped worldwide.
The robe is a golden yellow with green reflections of a beautiful intensity. The disk is bright and limpid. Legs are beautiful and thick.
The nose is complex, expressive with notes of candied citrus fruit, ripe grapefruit and crystallized fruit. Airing reveals more honeyed aromas, yellow fruits.
The onset is rich, silky but remains fresh and elegant. The middle mouth is built around this roundness and this delicate fruit. In the finish, the wine is powerful but not heavy, in true harmony with its terroir whose characteristics give it an extraordinary dimension.
Technical sheet elaborated by M. Pascal Leonetti
Best Sommelier of France 2006
Sommelier at l’Auberge de l’Ill (*** Michelin)
- Foie gras
- Strong cheeses
- Pastry, tart, cream or mousse
- To finish a meal
- By itself at any time
Serve at 12°C