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Sipp Mack Alsace Riesling Vendanges Tardives 2009

A rare wine!

The vintage

2009 was a precocious vintage with perfectly healthy, fully ripe grapes and ideal fruit character.
Due to cold winter weather, budburst on the vines was late. Flowering, however, took place early thanks to a rapid rise in temperatures. Berry set was successful too. This two week advance on the normal season continued thoughout a very sunny summer and allowed perfect ripening of the grapes. Harvest began September 14th under a blue sky. All of the varieties came into the picking season with excellent quality. Consequently, harvesting was done “à la carte”, and with patience it was possible to pick each parcel at perfect maturity. Generally speaking, the wines are rich in alcohol and perfectly balanced with a fine ripe acidity.

Terroir

Essentially calcareous-clay

In the vineyard

After a 3 year period of conversion beginning 2010, our vineyards are certified Organic in 2013 by Ecocert France. We are guided by our choice to develop the natural balance in our soils. All chemical herbicides and pesticides are replaced by precise, well timed organic treatments. Each vine’s extraordinary potential is developed by plowing and hoeing the soils. The grapes are hand harvested between mid September and October.

Winemaking

The vintage and harvest date are primordial in our wine making protocol. To guarantee impeccable quality, the harvest, once perfectly ripe, is pressed delicately for about 5 hours. To preserve the delicious flavors and aromas, we keep only the heart of each press. The fermentations continue until March. The wines are kept on their fine lees in stainless steel tanks and bottled late Summer before the new harvest.

Cépages

RIESLING : 100%

Specifications

Alcohol level (% vol.): 12% Alc by Vol
Residual Sugar (g/l): 57.1 g/l
Acidity (g/l): 6.1 g/l

Serving tips

Can be aged 15 à 20 years. Store on side between 10-15°C. Ideally served between 8-10°C.

Tasting notes

Rich, creamy sweetness with a well structured acidity. Aromas of rhubarb and elderberries.

Food pairing

Serve as an elegant apéritif or with a terrine of foie gras.

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