About Paul Blanck
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2014 Paul Blanck Riesling Rosenbourg
Paul Blanck
The fruit comes from a parcel straddling Kientzheim and Riquewihr. Soils are granite and clay, west-facing.
The juice is extracted with infinite care in an air-bag press. The slow, gentle pressing avoids crushing the stalks and pips. The must starts fermenting of its own accord thanks to the natural yeast present in the juice, and the fermentation generally lasts from four to 10 weeks. It is carried out in stainless-steel vats equipped with temperature control, a medium which maximises the expression of this variety's aromas.
The wine is matured on its lees in large barrels for 6 to 9 months. This lees-contact contributes richness to the wine and allows a gentle oxidization of the wine, which gradually opens up its aromas.
The wine is then bottled and matured for one or two years before release. This bottle-ageing also plays a role in the wine's development.
The nose is highly aromatic, with almond flavours mixed with citrus. The palate shows almond, grapefruit, lemon sorbet and mineral characters typical of the Rosenbourg terroir.
March, 2017
Wine Advocate
93 points
Served from the magnum, the 2014 Riesling Rosenbourg offers a deep, coolish and flinty bouquet with concentrated white fruit aromas and herbal flavors. On the palate, this is a very pure yet complex and tension-filled Riesling with explosive fruit on the palate. Although, this wine keeps a straight, lean and dry mineral character until the finish. Great complexity, finesse and tension. Great ageing potential.
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About Paul Blanck
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