Riesling Vendanges Tardives 2009

Technical information

  • Alcohol : 11,91°
  • Acidity (sulphuric acid) : 4,11 grs/l
  • Residual sugar : 63,7 grs/l
  • Riesling Vendanges Tardives
Riesling Vendanges Tardives
  • Riesling Vendanges Tardives
  • Riesling Vendanges Tardives
To enjoy with sushis, mousse of smoked salmon, filet of dory fish with citrus emulsion or shellfish Pot au Feu.

 

History: 
During the best years, certain Alsace or Alsace Grands Crus wines may be categorised with the mention Vendanges Tardives (Late Harvest). The richness of these mellow wines is perfectly natural.
Location: 
Obtained 100% from the Grand Cru KESSLER, our Riesling Vendanges Tardives 2009 comes from our east and south-east facing hills with a sandstone subsoil.
Wine-Making: 
The vines were carefully tended from their winter pruning to the harvests that took place on 30th October 2009. Harvested by hand in our vineyards, the grapes are then carried to our winery where they are slowly pressed. After racking for about three days, the perfectly clear juices are then fermented in tuns where the temperature is strictly controlled. The fermentation last one to three months until spring. The wines are then stabilised, filtered and bottled (10th March 2011).
Tasting: 
The robe is a pale golden yellow with green reflections, acrystalline sparkle and beautiful legs. The nose is open on notes of grapefruit (lime, blood orange, pink grapefruit).
The onset in the mouth is silky, slightly sparkling, very elegant, with delicate bodiness and freshness. The finish is harmonious, suberbly well balanced between the mellowness and the vivacity of the Riesling.
To be drunk right now for its extraordinary fruit, or to be forgotten in the cellar for at least one decade.
Technical sheet elaborated by M. Pascal Leonetti
Best Sommelier of France 2006
Sommelier at l’Auberge de l’Ill (*** Michelin)

 

Gastronomy: 
  • Aperitif
  • Foie gras
  • Strong cheeses
  • Pastry, tart, cream or mousse
  • To finish a meal
  • By itself at any time
Serve at 12°C