Grand Trio 2016 : First vintage of a rare and unusual wine. Blend of Riesling from the 3 Grands Crus of Ribeauvillé: Osterberg, Geisberg & Kirchberg of Ribeauvillé which reflects the pure expression of the wonderful and prestigious marno-calcaro-sandstone terroirs.
Limited edition : Numbered bottles
Number of bottles : 1200 bottles – 100 Magnums
SOIL, CULTURE & HARVEST
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 reflection of great intensity. The disk is bright, limpid and transparent. The wine shows a brilliant youthfulness.
The nose is marked, pleasant, of good intensity. Racy, we perceive a dominant of citrus fruits on ripe, lemon, orange, clementine as well as fine floral touches.
The airing enhances these scents and reveals exotics notes like pineapple, papaya, spices, ginger and an underlying naphthenic mineral touch.
The nose shows a perfect maturity of the grapes where the precise profile, already focused on the terroir, perfectly reflects the singularity of Ribeauvillé wines.
The onset in mouth is slender, ripe, with a full-bodied alcohol support. The wine evolves on an incisive and lively medium, finely pearly. We find the same aromas as on the nose, still dominate by citrus fruits, yusu zest, clementine, orange, spices, ginger and white flowers, and an underlying touch naphthenic mineral touch. We perceive a firm hint of astringency. The finish has a good length 7-8 caudalies, as well as a frank liveliness.
The balance of this wine is based on the typical freshness of the village. The range of ripe aromas contributes to it and the definition of the terroirs, complex, suggests a model in the making.
WINE AND FOOD
I like to combine it, at the table, with a spicy salad of shrimp and exotic fruits, a salmon steak with orange, lemon and ginger, a grilled lobster with sweet spices and roasted pineapple or a goat cheese, such as Cendré du Londenbach.
15 to 20 years. Serving temperature 8 to 10°
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 : 4,52 g/l
pH : 3,21
Residual sugar : 3,48 g/l
Alcohol content by volume : 12,17 % vol.
Volatil acidity (in g/l H2SO4) : 0,40 g/l