Riesling Heimbourg 2021

Introduction to wine
One's gaze inevitably falls on the individual Heimbourg, enthroned as it is as a unique vineyard on a modest yet distinctive hill that rises from the Vosges Mountains just east of Turckheim. The slopes face southwest to west, on soil characterised by marl, limestone and sandstone from the Oligocene era. It is these almost maritime, iron-rich limestones, rich in silica and active lime content and otherwise rather poor in clay, that provide the perfect drainage. This in turn provides the Riesling grape variety with an ideal setting for leisurely ripening, without losing sight of the acid balance.

Maturing process
And so this vineyard is able to achieve intense ripeness, especially during the late harvest. However, to ensure a dry wine, a meticulous selection of the harvest date is required. A prolonged fermentation process remains the rule until the wine finds its dry form.

Optics
A sunny, bright golden yellow.

Scent
In the 2021 Riesling Heimbourg, one finds a bouquet of flint and limestone that evokes hints of a refined white Burgundy. Just let it breathe to unfold its full radiance. Opening aromas of grapefruit, orange, ginger and angelica are complemented by subtle hints of forest floor and truffle when opened for longer.

Taste
This wine is crystal clear, like a spring from the mountains, and defies the palate with an explosive sensory impression. The finest citrus notes glide easily over the tongue, accompanied by an equally delicate and multi-layered acidity. An umami experience takes its course in the reverberation, led by salty nuances, whereby this drop presents itself all on its own as an exquisite work of art and at the same time functions as an invigorating, inspiring food companion.

The premature should decant this noble drop at least one day in advance and consume it from large Burgundy glasses and not too cold.

Food recommendations
Why not try original carrots with chopped hazelnuts and a honey and wild berry marinade? Or how about a scallop carpaccio with corail and grapefruit? The absolute highlight would be a salt crystal crusted butt served with black Venere risotto.