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Riesling Grand Cru Sommerberg, VT, Albert Boxler (50 cl) - 2019

  • Provenance: Alsace
  • Appellation: Alsace
  • Domain: Albert Boxler
  • Grape variety(ies): Riesling
  • On-call time: 20 years
  • Alcohol degree: 13%
  • 213 Classement: Grand Cru
This Sommerberg is truly a masterpiece. Its explosiveness, balance, endless length and complexity of flavour should not have to compete with food or any other distraction, it should be drunk for itself, religiously! Late harvest wines of this quality in Alsace are few and far between and require incredible skill, so the risk-taking is to be commended.
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Technique

Viticulture

The harvest is mainly from the oldest vines of plot "D" (Düdenstein). The alternation of wet periods and good sunny spells allowed botrytis to develop on the grapes. In the end, the botrytised grapes showed an incredible concentration of sugars and aromas, while at the same time retaining excellent acidity.

Oenology

This rare late harvest is only produced in exceptional vintages.

Suggestions for accompaniment

To be drunk for itself, as a meditation wine!

Domain
Located in Niedermorschwihr and created in 1673, the Albert Boxler estate has become over time one of the references of the region and even of French wine. Since 1946, the vines have been grouped together and the wines bottled under the name of Albert Boxler. Today, his grandson, Jean, representing the last generation, has been in charge since 1995. The current property has about 14 hectares of vines, almost entirely planted with white grape varieties, often on very steep slopes, almost half of which are classified as Grand Cru Sommerberg and the rest as Grand Cru Brand, in Turckheim. The vines, planted between 6,000 and 8,000 vines/ha, are worked with a caterpillar, when possible. Otherwise, they are picked by hand! They are not grassed over because the soil is too poor and competition is not desired. The estate has been growing organically - without a label - since 2003; the plots have never been fertilised or treated with nitrogen. The grapes come from massal and clonal selections, depending on the terroir and age. They are sorted at the plot and at vatting. Alcoholic fermentation is carried out using indigenous yeasts and malolactic fermentation is not sought. The pressings on whole grapes are slow and the subsequent settling is not very thorough. The wine is fermented in large oak barrels of several wines. Total sulphur levels are low for the region (80 mg/l) and only 20...
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