SOIL, CULTURE & HARVEST
Located between Kirchberg and Osterberg, Geisberg completes the trilogy of the Ribeauvillé Grand Crus. Slithering down south towards the village, the vineyard is bordered on the other sides by the Staffelweg rural road which acts as a natural border between the three territories. They come together at a junction on the Geisberg peak.
Situated at 250 and 320 metres, its sheer slope has led wine-makers to grow vines on small terraces (Kammerle), supported by the small dressed or dry stone walls.
Geisberg shares the same geological style as its neighbours, from the middle secondary epoch, essentially composed of marine deposits which created Muschelkalk marl. The three terroirs lay on the same parent rock but their physiognomy is distinct. In Geisberg, the relief is uneven and its exposure is directly south. Its soils are made of clay and conquina rock, enveloping marl sandstone as well as gypsum sediment at the peak. This gives soils its particular texture and determines its relationship with the vineyard.
The vineyard is cultivated based upon Alsatian tradition and “AOC Alsace Grand Cru” specifications are followed. Harvesting is done by hand – pressing is carefully undertaken with pneumatic presses.
Tasting Comments by Mister Pascal Leonetti “Best Sommelier of France” 2006.
The robe is lemon yellow with green reflections and a good intensity. The disk is bright, limpid and transparent. The wine shows youth.
The nose is marked, pleasant and intense. Elegant, we perceive a dominant of fruity (citrus fruits, lime, Zest of yuzu), spicy (ginger) and white flowers.
The airing enhances and refines these scents. It reveals a hint of smoked aroma and minerality. The nose reveals the perfect state of health and ripening of the grapes.
The onset in the mouth is moderately ample, perfectly silky. The alcohol support is full-bodied. The wine evolves on a medium of strict and tense vivacity with a little sparkling note.
The range of flavours is similar of that of the nose, still dominated by citrus fruits and spices. The smoky minerality underlines with great finesse the complexity of the aromas.
The finish has a good length, 7-8 caudalies with a fine and persistent vivacity. The fleshy structure presents a millimetre-sized definition of the terroir. Slender and chiselled,with a superb quality of bitterness.
WINE AND FOOD
Endowed with a subtle palette of aromas, it makes for a great match with delicate white fish which requires an elegant wine to match its taste. Its fine acidity, combined with a dash of lemon zest, brings out the subtle flavours of shellfish while enhancing its salty quality. When fish and shellfish are cooked with a sauce or with cream, it brings a lightness which refreshes the palate, preparing it for the next mouthful.
Riesling also matches perfectly with poultry and white meats which don’t fare well with aggressive tannins. It’s a great partner for accompanying preparations in sauces such as with veal ragout or Coq … au Riesling.
When it comes to the cheeseboard, goat and sheep milk cheeses are ideal with these vivid and expressive wines, with the long and racy acidity reflecting the sharp acidity found in these cheeses.
10 years. Serving temperature 12°
Fermentation temperature is controlled by cooling – Ageing 8 to 10 months in Stainless steel tank – Bottling after tangential filtration – Storage in bottles in our cellars at stable temperature.
Total acidity in Tart. : 7,71 g/l
pH : 3,12
Reducing sugar : 2,19 g/l
Alcohol content by volume : 12,73 % vol.
Volatil acidity (in g/l H2SO4) : 0,30 g/l