Pierre Frick Riesling Alsace Grand Cru Vorbourg 2019

MXN $1460

Grape: 100% Riesling

Appellation: Alsace Grand Cru AOC

Region: Alsace, France

You’ll taste/smell: Intense and deep aromas on the nose, with notes of white fruit, vanilla, biscuits, anise, white flowers, lemon peel, and limestone accents. The palate is warm, enveloping with good acidity and closes with a long persistence with mineral notes.

Good to have it with: sushi or raw white fish in general, or a pineapple, lemon tart.

Only 1 left in stock

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SKU: pierre-frick-alsace-grand-cru-riesling-vorbourg Categories: , Tags: , , , , , ,
 

Description

Wine Details:

The grapes come from the Grand Cru Vorburg which is located near the castle of Rouffach, on soils of calcareous-marl matrix, with superficial layers of silt.

Alcohol Grade: 13%
Aging/ Vinification: Harvesting is by hand. Whole-bunch pressing is used, the juice is left to settle overnight.  Ferment is ambient with indigenous yeasts. Since 1998 there has been no chaptalization here. Old oak casks, averaging 3000 litres capacity, are used for maturation. No filtration, no fining agents, no SO2 added at any point. Maturation on fine lees in old oak barrels for 11 months.
Aging potential: 10+ years
Best to have it: 10-14ºC
Size: 750 ml

Demeter certification biologique

The Winery: Domaine Pierre Frick

Domaine Pierre Frick has been handed down throughout the family for twelve generations and now covers 12 ha of vineyards. It is managed by Jean-Pierre and Chantal Frick, and their son Thomas Frick.
At the forefront of the biodynamic movement Jean-Pierre Frick makes wines that are scrupulously natural.

Jean-Pierre Frick is one of the Alsace pioneers in biodynamie: he converted in 1981 after having already turned to organics in 1970. Altogether he farms 12 hectares of vineyards, in several plots, a third of which is rented. Wines are fermented solely with indigenous yeasts and there is no acidification or chaptalization. Each year, a couple of the cuvées are made without any sulfur dioxide additions.

As with many biodynamic growers, the vineyard receives much of the focus. With the shift to biodynamics in 1981, Frick began working the soil in the winter and leaving the grass to grow in the vine growing season, with a couple of passes from the mower to keep it under control. Since 1999 they’ve further modified their vineyard interventions: no rotary tools are used any longer; just simple tractor-drawn ones to preserve the soil structure.

Additional information

Wine Body

Light-Body

Country

Varietal

Winemaking style

Biodynamic, Natural, Organic

Winery