A pleasure to taste as an accompaniment to a Carpaccio of fresh salmon with ginger.
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 Riesling 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 marvelous results when there is a sunny, dry, late summer. First distinguished in 1699, Kitterlé has always had an exceptional reputation. Already protected in the middle ages, it has been sold under its own name since 1830.
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 35 hl/ha)
The grapes are hand-picked and whole bunches are pressed. There is static settling of the lees. The wine is fermented in temperature controlled tuns, followed by raising on the less for 8 months.
The robe is a light golden yellow with green reflections of a beautiful intensity. The disk is bright, limpid and transparent. The wine has a youthful quality.
The nose is marked, pleasant and distinguished, very intense on a dominant of fruity, candied scents, citrus fruits, candied lemon, citron, delicate hint of orange. Airing reveals a slight trace of minerality and enhances the fruit hints. The nose is splendid, complex and concentrated, much to what is expected from the terroir. The onset in the mouth is ample. The alcoholic base is full-bodied. One evolves on an edgy and sharp medium marked by a slightly sparkling note. The range of flavors is in line with that of the nose and reveals citrus fruits, candied lemon, citron, and orange, delicately mineral.
The finish offers a beautiful length, 7 caudalies, and a sharp vivacity. The juvenile structure is impressive and chiseled. The range of flavors, very pure, shows sappiness and class.
Technical sheet elaborated by M. Pascal Leonetti
Best Sommelier of France 2006
Sommelier at l’Auberge de l’Ill (*** Michelin)
- 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
Serve at 12°C