Produced in a dry style, there are lots of bright citrus and floral aromas on the nose of lemons, limes and jasmine. The palate is light and frisky with a chalky mouthfeel, lots of citrus zip, and a dry, crisp finish. Better shuck some oysters and get stuck in!
Winemaker's Comments: The Riesling is the noblest and finest grape variety of Alsace. Introduced in the 15th century from Rhineland, it is supposed to be in fact originating from the Orleans region. It is very different from its German homologue and from the many other Rieslings that are now appearing all over the world.
Vinification: Slow pneumatic pressing, static racking. Fermentation in thermo-regulated tuns for one to four months. Matured on lees during six to eight months.
Appearance: The colour is lemon yellow with light green reflections, of good intensity. The disk is bright, limpid and transparent. The wine shows youth.
Aroma: The nose is marked, pleasant and intense. We perceive a dominant of overripe, crystallised, fruity scents, citrus, lemon, honey and sweet spices. The airing enhances the previous scents and reveals ginger and complex fine floral notes. The nose presents a perfect state of health as well as an exemplary level of maturity. The expression is very pleasant and distinguished.
Palate: The onset in the mouth is moderately ample with a balanced alcohol support. The wine evolves on a sharp, incisive medium, marked by a sparkling note. The range of flavours is similar of that of the nose, dominated by citrus, crystallised lemon, honey, flowers, spices and ginger. The finish has a good length, 6 ‐7 Caudalies, and a frank liveliness. The balance of this wine is centred on freshness and structure. The range of aromas marvellously brings out the elegance of this splendid grape variety.
Food Matching: This wine can be associated, at the beginning of a meal, with an assortment of seafood, sea urchin oursinade or Japanese cuisine, shrimp makis with yuzu. Fresh goat cheeses can also highlight it. Serve at 12°C.