Of the three Zellenberg parcels, this one take the qualitative cake. Tremendous. You can immediately sense why this parcel has historically always been recognized as special. The ’13 vintage should prove to be positively electric. Tech stats: 11.5 g/l residual sugar, 8.35 g/l acidity, 12.5% alcohol. Food pairings: seafood terrines, roasted fish, grilled crustaceans. 170 cases made, 15 year old vines.
“This vineyard is adjacent to the eastern end of the Grand Cru Schoenenbourg, facing southeast. This terroir is quite complex and has brown marl and a little chalk with small quartzite rocks. The soil is heavy and stony, making it particularly good for Riesling, which is very refined, with citrus notes and a finish of pure minerality.” – Bott-Geyl website
No press yet on the 2013, but here is Ian d’Agata’s note on the 2012:
“Bright straw. Rich aromas and flavors of ripe tropical fruits and minerals, with an attractive brightness that makes the glass hard to put down. Finishes crisp and long, with saline and lime nuances. This outstanding wine is made from what I consider to be a site at the quality level of a good premier cru (it used to be called Kronenberg until 1971). It corresponds to what is the easternmost portion of the very famous Schoenenbourg grand cru, and similarly tends to give ample wines of real class.” 91 points for the 2012, NOT THE ’13 OFFERED HERE.