View Order
Call Us 0117 921 1770
Email Us enquiries@vinetrail.co.uk

In this section

Riesling AC 2015, Les Grandes Lignes
  • 262. Riesling AC 2015, Les Grandes Lignes

    Domaine Léon Boesch

    100% Riesling (12.5% alc, 2.8g/l of rs)

    Log in to view prices

    25 year old bio-dynamic vines planted in a limestone and sandstone-clay soil give this delicious wine, whose ripe citrus fruits (hints of mandarin and ripe grapefruit) are cosseted by good acidity with a saline hint on the long finish. For drinking now to 2019.

Share this
Further details
Winemaker
Gérard & Matthieu Boesch, Domaine Léon Boesch
Location
Rouffach, lieu-dit Ruestgass. Soultzmatt, lieux-dits Clos Zwingel and Breitenberg.
Size of domaine
13 hectares (of which Riesling “Les Grandes Lignes” is 1.7ha)
Grape
100% Riesling (20 yrs old) massale selection on 3309 rootstock. 4500 vines per hectare trained double guyot.
Terroir
Limestone and sandstone soil 30cm to 1m above the mother rocks. South and East facing hillside. 10% and 20% slopes. 220mtrs and 350mtrs above sea-level.
Viticulture
Certified organic with Ecocert© and bio-dynamic with Demeter©. Debud but never carry out vendanges en vert. Plough 1 row in 2 April to June. Allow grass to grow in the other row until it seeds, then lightly roll it and cut back grass before the harvest in all the rows. Think that it is vital to respect the nitrogen cycle of the vine and so the soils are never ploughed after July 14 in order to allow the vine to ripen the grapes in optimal conditions. Stimulate the vine’s natural defences by silica. Use homeopathic dose of horsetail, nettle and sulphur and very low levels of copper against oidium and mildew. Manual harvest, carefully sorted in the vineyards. 50 hectos per hectare yield.
Vinification
Pneumatic press. Long slow pressing (8 to 10 hours) of the whole bunch, not followed by a settling period. Vinified in ancient foudres at 18- 24°C for between 4 to 8 months. The foudres are not temperature controlled. The wine is allowed to follow its natural course at its own rhythm using its own natural indigenous yeasts. Left on total lees from fermentation, with just one racking in April, but no separation from the lees. Malolactics are permitted (do not add sulphur after alcoholic fermentation) as Matthieu believes this allows a better exchange between the wine and the lees. Aged in the same foudres as for the fermentation for 10 months. No batonnage, no fining, just filtered lightly by cellulose plaque. Bottled in August using their own equipment. 11000 bottles produced on average.
Related links
  • None available.