Riesling Grand Cru Saering 2007

Technical information

  • Alcohol : 12,61 °
  • Acidity (sulphuric acid) 4,67 grs/l
  • Residual sugar : 3,9 grs/l
  • Riesling Grand Cru Saering
Riesling Grand Cru Saering
  • Riesling Grand Cru Saering
  • Riesling Grand Cru Saering
It can be appreciated today accompanying Fine de Claire oysters.
History: 
First mentioned in 1250, the Saering plot escapes from the hill and extends like a peninsula on the plain, forming a sort of tongue of land in the form of a ring. It has been sold under its own since 1830.
Location: 
To the north of Guebwiller, Saering faces east and south-east at an altitude of 260 to 300. Saering ‘marl/limestone/sandstone terroir brings out the best in this magnificent, fine, delicate Riesling.
Wine-Making: 
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.
Tasting: 
The color is lemon yellow with green reflections. The disk is bright, limpid and transparent. The wine presents a beautiful youth.
The nose is frank, pleasant and bold with an average intensity. It gives fine fruity fragrances, citrus fruit, yellow lemon, white flowers, rather complex. Airing enhances the lemony scents but remains complex and austere. The fruit reveals the perfect ripeness of the grapes but seems to cross through a closed stage. Time will allow it to gracefully mature. The wait is imperative!
The onset in the mouth is rich and fleshy. The alcoholic base is full-bodied. The register is sharp and sparkling where the range of aromas is dominated by the citrus fruit, lime and a fine floral touch with at this stage, an underlying minerality. A long length on the finish, 7 caudalies and a sharp vivacity.
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