Alsace Willm - Riesling - Reserve 2016
- Producer Maison Willm
- Blend 100% Riesling
- Country France
- Region Alsace Region
- Appellation Alsace
- UPC 8 19243 00149 7
Food pairing
oysters, sushis, fish, scallops, goat cheese, poultry
General information
The Riesling is the King of Alsace and among the world's greatest grapes. The juice is white and the wines are dry, racy with great definition of the fruit. Grown on mineral soils, it expresses floral and mineral character offering great ageing potential. In Alsace, Riesling acquires distinctive concentration perfectly balanced by the acidity. It is one of the best wines to dine with.
Tasting notes
Bright, green-yellow color when young, getting more yellow after 2 years
Clean nose, fresh and fruity (citrus fruits)
Dry on the palate, straight, crisp wine, purity of its fruit flavors (citrus, green apple, green pear) nice acidity and minerality, long finish and great ageing potential.
Clean nose, fresh and fruity (citrus fruits)
Dry on the palate, straight, crisp wine, purity of its fruit flavors (citrus, green apple, green pear) nice acidity and minerality, long finish and great ageing potential.
Winery Technical Data
The Riesling is the King of Alsace and among the world's greatest grapes. The juice is white and the wines are dry, racy with great definition of the fruit. Grown on mineral soils, it expresses floral and mineral character offering great ageing potential. In Alsace, Riesling acquires distinctive concentration perfectly balanced by the acidity
2016: Vintage with a relatively mild winter, hot and sunny summer and then a cool autumn to reach the maturity of the grapes intended for the production of still wines in mid-September.
- 100% Hand harvesting
- Extended and soft pressing
- 4-6 weeks controlled fermentation in stainless steel
- Maturing on the fine lees for another 2 to 3 months
Pale yellow with golden hints
Nice aromatic intensity, citrus and white flowers notes.
Straight forward, fresh, good acidity, good persistence, citrus notes.
Crustaceans and shellfish, fresh, smoked, grilled or en terrine fish, sushi’s, sashimi’s, white meats or poultry in cream sauce, sauerkraut, goat cheeses.
Alcohol : 12,2% vol.
Residual sugar : 4,54 g/l
Total Acidity: H2SO4 : 4,32 g/l
Aging potential: Enjoy it now or keep it up to 5 years.
2016: Vintage with a relatively mild winter, hot and sunny summer and then a cool autumn to reach the maturity of the grapes intended for the production of still wines in mid-September.
- 100% Hand harvesting
- Extended and soft pressing
- 4-6 weeks controlled fermentation in stainless steel
- Maturing on the fine lees for another 2 to 3 months
Pale yellow with golden hints
Nice aromatic intensity, citrus and white flowers notes.
Straight forward, fresh, good acidity, good persistence, citrus notes.
Crustaceans and shellfish, fresh, smoked, grilled or en terrine fish, sushi’s, sashimi’s, white meats or poultry in cream sauce, sauerkraut, goat cheeses.
Alcohol : 12,2% vol.
Residual sugar : 4,54 g/l
Total Acidity: H2SO4 : 4,32 g/l
Aging potential: Enjoy it now or keep it up to 5 years.
Maturing
The juice is decanted in order to begin the winemaking with a clean and clear must. We inoculate with selected neutral yeasts to start the alcoholic fermentation. The fermentation takes place in temperature controlled stainless steel vats (64 Fahrenheit / 18 Celsius) and takes between 4 to 6 weeks. It is followed by a maturing on the fine lees for another 2 to 3 months. The wines are then racked, cold stabilized and go through a light filter (Kieselguhr). The wine is then finished and stays in tempered tank until the bottling. The wines are generally bottled between 8 and 10 months following the harvest.
Riesling
The most famous grape variety of Alsace and the most cultivated (25% of the production in Alsace). Riesling is the latest-ripening of the Alsace varietals. It needs cool nights in order to reach maturity. The good side is that this grape variety has no equal when it comes to expressing the terroir through its dryness and minerality. It is best suited to poor and even stony soils, with abundant light exposure.
Vinification
The winemaking of our premium range focuses on the varietal character and the fruit. The grapes are harvested at good maturity and pressed in pneumatic presses. The pressing is fractured and takes 4 hours in total.
The juice is decanted in order to begin the winemaking with a clean and clear must. We inoculate with selected neutral yeasts to start the alcoholic fermentation. The fermentation takes place in temperature controlled stainless steel vats (64 Fahrenheit / 18 Celsius) and takes between 4 to 6 weeks. It is followed by a maturing on the fine lees for another 2 to 3 months. The wines are then racked, cold stabilized and go through a light filter(Kieselguhr). The wine is then finished and stays in tempered tank until the bottling.
The wines are generally bottled between 8 and 10 months following the harvest.
The juice is decanted in order to begin the winemaking with a clean and clear must. We inoculate with selected neutral yeasts to start the alcoholic fermentation. The fermentation takes place in temperature controlled stainless steel vats (64 Fahrenheit / 18 Celsius) and takes between 4 to 6 weeks. It is followed by a maturing on the fine lees for another 2 to 3 months. The wines are then racked, cold stabilized and go through a light filter(Kieselguhr). The wine is then finished and stays in tempered tank until the bottling.
The wines are generally bottled between 8 and 10 months following the harvest.
