Riesling Grand Cru Kitterlé 2017

A taut, incisive, very mineral wine. Very good length, for great gastronomy.

The colour is lemon yellow with green reflections, of medium intensity. The disk is bright, limpid, transparent. The wine has a youthful appearance.

The nose is frank, pleasant and intense. One perceives a dominant smell of fine vegetal, white flowers, citrus fruits, lemon zest and lime. Aeration amplifies these scents and reveals a mineral touch of naphtha, finely smoked. Ripe and complex, the odour profile is very much in keeping with the terroir. Time will allow it to assert itself.

The attack in the mouth is moderately ample, slender. The alcohol support is balanced. The middle part of the wine is lively and marked by pearlescence. We find the range of aromas of the nose, still centred on citrus fruits, clementine, lime, white flowers, spices, ginger and, in the background, this complex naphthenic, smoky mineral note. There is a slight bitterness. The finish has good length, 5-6 caudalies, and a lingering, clean vivacity. The profile is pure and crystalline, beautifully specified by the character of the terroir. It needs time to develop.

Commentary by Mr. Pascal LEONETTI
Best Sommelier of France 2006 Sommelier at the Auberge de l'Ill***.

The Kitterlé was first mentioned in 1699. In 1782, twelve "schatz" of vines were found to be the exclusive property of the Jesuits of Ensisheim. This hillside has been marketed under its own name since 1830.

The Kitterlé is a volcanic sandstone terroir which occupies a unique site on the edge of the mountain, forming a rocky spur with three exposures (south-west, south and south-east). The light, sandy soil held back by huge dry stone walls only allows a limited yield (30 to 50 hl/ha in Riesling).

Details
Degree: 13.2°C
Acidity: 5.24 g/l
Residual sugars: 0.48 g/l
Vintage 2017
Ageing period: 15 years
Serving temperature: 12°C
Style : Dry
Vinification : Hand picked. Whole grape pressing, static settling. Fermentation in temperature-controlled barrels for 3 weeks to 1 month. Aged on fine lees for 8 months.