Vins D'Exception

Suite à des conditions climatiques très particulières (brouillards matinaux) à partir de mi-Octobre, les raisins atteignent des niveaux de surmaturation importants liés au passerillage et à la pourriture noble. Dans ce cas, le botrytis cinerea pénètre dans le grain du raisin, pour vivre de sa pulpe, s?en nourrir, et concentre ainsi les acides et les sucres afin d?induire le dessèchement de la baie. Cette destruction instillée au c?ur même de la vie, métamorphose en fait le raisin vers une forme d?éternité. C?est peut-être pourquoi l?on dit de cette pourriture qu?elle est noble. Récoltés par tries successifs de fin Octobre à fin Novembre, ces raisins permettent de produire des vins rares issus d?une vie transfigurée. Ce sont de véritables chef- d??uvres.

RIESLING Grand Cru BRAND - Vendange Tardive 1997

Le millésime :
After a cold and snowy January, February is mild. The vine "weep" but we have to wait until April tosee the first buds. The months of March and April are dry, while May is wet. From mid-May summer heat,punctuated by thunderstorms, moved over the vineyards and the flowering is rapid. July is very wet, fungaldiseases attack were virulent and vine were difficult to protect. August is hot and ended under some dailystorms. The vine is healthy and beautiful despite some spot of botrytis. September is superb. The harvestbegins on September 24. Harvested under a radiant sun, the grapes reached a sugar levels rarely equalled.

Terroir :
This relatively well protected hillside vineyard behind the village of Turkheim, has a southsoutheastexposure. Its deep granite soil is laced with black mica and gneiss. Flinty and of moderate acidity(Ph 5.8) the soil is rich in phosphates with little potassium or magnesium. The wines produced from thisvineyard are regal yet lively, fine-structured, pure and incisive. A restrained palate of subtle complexities.

Vinification :
The grapes were hand picked and whole-bunch pressed very slowly and gently in pneumaticpresses over 5-8 hours to give a clean must and a beneficial amount of skin contact. Transferred to thermoregulatedstainless steel tanks the juice then began a natural fermentation using only its own natural yeastwhich lasted for one month. The fermentation was initially temperature controlled but was eventuallyallowed to proceed at its own pace to allow the wine to develop its own character and complexity. The winestabilized in stainless steel tanks naturally during the winter season and, following a very gentle filtering,was bottled in March 2007 before the heat of summer to preserve the natural carbonic gas (a natural antioxidant).Malolactic fermentation is always avoided at Josmeyer and no chaptalization takes place.

Cépages :

Spécifications techniques :
Teneur en alcool : 11,3

Dégustation :
An open nose on lemon (lemon jam), thin and elegant. The palate is delicate, balanced andlight.

Accords Mets-Vins :
rich food (foie gras, sardine tajine, goat chesse (Ossau Irati) and desserts made from apples(tarte tatin), lemon or rhubarb.

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