Riesling Grand Cru Kitterlé 2002

Technical information

  • Alcohol : 12.45°
  • Acidity (sulfuric acid) 4,61 grs/l
  • Residual sugar : 8,8 grs/l
  • Riesling Grand Cru Kitterlé
Riesling Grand Cru Kitterlé
  • Riesling Grand Cru Kitterlé
  • Riesling Grand Cru Kitterlé
This wine requires a noble dish of fish in fillet : artic char with white butter sauce or lobster Wladimir.
History: 
KITTERLE was distinguished right from 1699. In 1782, twelve “schatz” of vines turned out to belong entirely to Jesuits from Ensisheim. It has been sold under its own name since 1830.
Location: 
“Le Brise-Mollets”; “Calf-breaker”: it was given this local nickname by the vinegrowers who worked in the breathtakingly high vineyards on steep slopes, often as steep as 1 in 2 or 1 in 3. This volcanic-sandstone plot is on a unique site, on a steeply sloping rocky outcrop facing three ways (south-west, south and south-east). The light, sandy soil, which is kept back by huge drystone walls, only gives very low yields.
Wine-Making: 
Hand-picked. Whole bunches pressed. Static settling of the must. Fermented in temperature controlled tuns. Raised on the lees for 8 months.
Tasting: 
The robe is a light yellow with green reflections of a beautiful intensity. The disk is bright, limpid, transparent. The wine has a youthful quality.
The nose is pleasant, expressive, developed. A dominant of fruity scents is perceived. Candied lemon, orange, tangerine, as well as a mineral hint that reveals a smoky and empyreumatic note, as well as an underlying exotic character, mango, passion fruits.
The wine displays much in terms of fullness, the profile is distinguished, through a very beautiful nose.
The onset is tender and full, abundant and silky. The alcoholic base is full-bodied. One evolves on an edgy and sharp medium marked by a slightly sparkling note.
The range of flavours is magnificent, citrus fruits, lemon, precious mineral, smoky, gunflint, empyreumatic.
The finish has a sappy length in the mouth, 9 caudalies, and a marked vivacity.
The wine shows much in terms of fullness, the level achieved defines the great terroir.
Technical sheet elaborated by M. Pascal Leonetti
Best Sommelier of France 2006
Sommelier at l’Auberge de l’Ill (*** Michelin)

 

Gastronomy: 
  • Roasted scallops salad with orange
  • Lobster ravioli
  • Seafood, shellfish, fish terrine
  • Fish cooked, raw or in sauce
  • Ideal with choucroute
  • Quiches, pies, salads
  • Roasted poultry or in sauce
  • Cheeses
Serve at 12°C