Riesling Grand Cru Kitterlé 2004

Technical information

  • Alcohol : 11.64°
  • Acidity (sulfuric acid) :  4,53 grs/l
  • Residual sugar : 11,9 grs/l
  • Riesling Grand Cru Kitterlé
Riesling Grand Cru Kitterlé
  • Riesling Grand Cru Kitterlé
  • Riesling Grand Cru Kitterlé
Now very pleasant to the taste as an accompaniment to a braised eel with a smoked lardons cream sauce. 
History: 
Ranked among the best wines in the world the Riesling is one of Alsace’s biggest successes. Introduced in the 15th century, and originating from the Orleanois region, it is different from its German counterpart and from the numerous Rieslings which can now be found a little all over the world. A late-ripening grape variety, it continues to ripen at low temperatures, but gives marvellous results when there is a sunny, dry, late simmer. First distinguished in 1699, KITTERLE has always had an exceptional reputation. Already protected in the Middle Ages, 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. 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 (25 to 35hl/ha).
Wine-Making: 
Hand-picked, put into crates. 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 deep golden yellow with green reflections of a beautiful intensity. The disk is bright, limpid, transparent and shows a youthful quality. The expressive nose gives out a dominant of atypical scents, a vegetal hint of gentian, the distinguished fruitiness of the wine variety is also detected, citrus fruits, underlying lemon as well as medlar. Airing reinforces the freshness by amplifying the hints of citrus fruits, lemon, lemon peel. A little SO2 can be perceived. I tend to notice the vintage 2004 effect on the nose, and airing enhances this. To be reviewed… The onset in the mouth is ample and suave. The full-bodied alcoholic base is slightly fiery. One evolves on an edgy medium where candied flavours underline lemon, citrus fruits, citron and gentian still. The finish offers a beautiful length, 7-8 caudalies, and a refreshing vivacity. The structure is ample and distinguished. The vintage effect is found by many wine growers, a hint of volatility is felt.
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