One of the most prestigious and majestic sites in all of Alsace, with a particularly complex amalgam of soils, this is an incredibly complete wine that will delight one and all. Take my word for it and go deep. Tech stats: 8.2 g/l residual sugar, 6.7 g/l acidity, 13.47 % alcohol. 250 cases made, from 15-50 year old vines. Food pairings: fish carpaccio and tartare; grilled or steamed fish, grilled lobster or langoustines.
“Schoenenbourg is a relatively large Grand Cru vineyard (53 hectares) and has a very complicated terroir. The base is marl with gypsum stones called Keuper and Vosges sandstone plus fine layers of Muschelkalk (seashells), with a sub-soil rich in minerals. It faces due south at Riquewihr and south-east closer to Zellenberg. Riesling here is the ideal wine variety for great dry wines as well as superb Vendanges Tardives and Sélection de Grains Nobles. The dry Rieslings tend to be rather austere in their youth but later they can become superb.” – Bott-Geyl website
“Vivid straw. The captivating nose offers green fig, lime and botanical herb scents, along with a dusting of powdered stone. Large-scaled, rich and dense, displaying extremely youthful apple, pear and fresh citrus flavors. This wonderfully tactile, very long wine manages the neat trick of being powerful and graceful at the same time. Probably better in the mouth than on the nose today; I think this will age well. The Schoenenbourg is always the latest-picked Riesling at Bott-Geyl and Bott told me that at the time of harvest the grapes are almost violet in color. “When you pick the grapes yellow-green from the Schoenenbourg, it’s almost always too early to have done so,” he said. “This is an important point, as full phenolic maturity is hard to achieve here given that its cool soils make it a generally late-ripening site.” I find this wine to be one of Bott-Geyl’s best wines in every vintage.” 93 points Ian d’Agata
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