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Riesling AC 2016, Luss
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  • 263. Riesling AC 2016, Luss

    Domaine Léon Boesch

    100% Riesling (12% alc, 3.7g/l of rs)

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    30 year old bio-dynamic vines planted in a limestone soil. Almost painfully mineral on the palate, very dry, with grapefruit flavours and a touch of ginger. For drinking now to 2020.

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Further details
Winemaker
Gérard & Matthieu Boesch
Location
Soultzmatt – lieu dit of Luss
Size of domaine
13 hectares (of which Riesling Luss is 0.4h)
Grape
100% Riesling (19-35 yrs old) massale selection on 125A rootstock in part. Also part clonal selection. 4500 vines per hectare trained double guyot.
Terroir
Limestone soil 40cm above the mother rocks. South-east facing hillside. 306mtrs above sea-level.
Viticulture
Certified bio-dynamic viticulture. 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 of the whole bunch, followed by a brief settling period. Vinified in ancient foudres at 12- 22°C for between 2 weeks to 6 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. Malolacatics completed 100% in 2007 for this wine. Aged in the same foudres as for the fermentation for 9 months. No fining, just filtered lightly by cellulose plaque. Bottled using their own equipment. 2500 bottles produced on average
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