Riesling Les Princes Abbés 2007

Technical information

  • Alcohol : 12.61°
  • Acidity (sulphuric acid) : 4.67 grs/l
  • Residual sugar : 3.9 grs/l
  • Riesling Les Princes Abbes
Riesling Les Princes Abbes
  • Riesling Les Princes Abbes
  • Riesling Les Princes Abbes
I like to serve it with a shrimp salad with ginger or with scallops with citrus fruits.

 

History: 
Riesling is Alsace's noblest and finest grape variety. Although it was introduced in the 15th century by the Rhineland, it actually originates from the Orleanois region. It is very different to its German counterpart and from the numerous Rieslings that can now be found throughout the world.
Location: 
The Riesling is mainly planted in the BOLLENBERG plot and in the Grand Cru SAERING and KESSLER plots as well as among the young vines of the Grand Cru KITTERLE plot.
Wine-Making: 
Slowly pressed pneumatically. Static settling of the lees. Fermented in temperature controlled tuns from 1 to 4 months. Raised on the lees for 6 to 8 months
Tasting: 
The robe is a lemon yellow with light green reflections of good intensity. The disk is bright, limpid, transparent. The wine shows youth. The nose is frank, pleasant with a good intensity. It is distinguished, and one notes a fruity dominant, citrus fruits, candied lemon and a slight mineral, smoky hint. Airing enhances the citrus fruit, lemon character and reveals spicy, ginger, white flower notes, and still this slight delicate minerality. The nose is a delight, the aromatic profile is typical and well emphasized by the reflection of the terroir. Very beautiful nose.
The onset in the mouth is dense and powerful. The alcoholic base is marked. One evolves on an incisive and edgy, finely sparkling medium. One notes fruity aromas, citrus fruits, candied lemon, spices, ginger and always this underlying minerality.
The final shows a good persistence, 7 caudalies, and a strict vivacity. The structure is exemplary, light and distinguished. A well-done work.
 
Technical sheet elaborated by M. Pascal Leonetti
Best Sommelier of France 2006
Sommelier at l’Auberge de l’Ill (*** Michelin)

 

Gastronomy: 
  • Seafood, shellfish
  • Fishes (cooked, raw, marinated, grilled …)
  • Fishes cooked in butter or cream
  • Roasted poultry or in sauce
  • Fresh, young, light cheeses, like goast cheese
 
Serve at 12°C.