About This Wine
An exceptional vineyard. At 200-300m, the Schlossberg slope lies on the Kaysersberg migmatites and the intruding granite of Thannenkirch, whose arenaceous character provides very fertile, mineral soil, composed both of coarse sand and clay. The variety of minerals (potassium, magnesium, fluorine, phosphorus) determines the finesse and aromatic complexity of its wines. Schlossberg slopes so steeply that vines are grown on terraces. The juice is extracted with infinite care in an air-bag press. The slow, gentle pressing avoids crushing the stalks and pips. The must starts fermenting of its own accord thanks to the natural yeast present in the juice, and the fermentation generally lasts from four to 10 weeks. It is carried out in stainless-steel vats equipped with temperature control, a medium which maximises the expression of this variety's aromas. The wine is matured on its lees in large oak barrels for 12 months. This lees-contact contributes richness to the wine. What is more, the oxygen that passes through the pores of the wood brings about a gentle oxidization of the wine, opening up its aromas in the process. The wine is then bottled and aged for two to the further years before release.
|Brand||Paul Blanck et Fils|
Alsace is a unique wine region in North Eastern France, bordering Germany and having also been under German control for much of its existence. Due to this influence, unlike other French regions, wines from Alsace are mostly single varietal bottlings and are also labelled with the variety. They also are legally required to use a tall slimmer bottle called flûtes d'Alsace, that is also commonly seen with German wines.
Almost all the wine produced in the region is white (90%) except for Pinot Noir which is used mainly for sparkling wine. Alsace is most known for its Riesling, which is dry, fresh and floral in its youth but develops complex mineral and flint character with age. Following behind is Gewurztraminer with signature spice and beautiful lychee aromatics. The smell of this wine is intoxicating, it is used to make dry but also late harvest dessert wines. Pinot Gris is also a prized variety of the region with its combination of crisp acidity and savory spice as well as ripe stone fruit flavours.
In Autumn humidity builds up to facilitate the development of “noble rot” to produce late-picked sweet wines. In Alsace there are two classifications for late harvest wines: Vendange Tardive (VT) and Sélection de Grains Nobles (SGN). VT for regular late harvest wines and SGN meaning grapes affected by noble rot.
Other varieties grown here include Pinot Blanc, Muscat, Auxerrois, Chasselas and Sylvaner.
World Wine – Bright pale green. Explosive nose of passion fruit, honey, vanilla and wet stone. Very deep, rich, round and long, with sweet mango and pepper nuances lingering impressively. This knockout opulent Schlossberg has extra fat in a good way, and an added measure of oomph. And it's already superb. Ian D'Agata Vinous Medie