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Riesling AC 2015, Thalberg
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  • 265. Riesling AC 2015, Thalberg

    Domaine Roland Schmitt

    100% Riesling (14% alc, 3.2g/l of rs)

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    An excellent wine from 30-40 year old vines lower down the hillside of Altenberg de Bergbieten and facing west.  Fragments of gypsum can be clearly seen here weathered out on the surface.  The wine has the same pitch and flavours as the Glintzberg but the older vines give a juice that is just a little denser with a touch more structure. For drinking now to 2019.

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Further details
Winemaker
Julien Schmitt
Location
Thalberg, near the village of Bergbieten.
Size of domaine
10.10 hectares in total (including 0.45ha for this cuvée)
Grape
100% Riesling (50% of the vines are 35 yrs old and 50% are 15 years old) on SO4 and 167/49 rootstock from Riesling Clone 49. 4500 vines per hectare trained double guyot.
Terroir
Gypsum-marls soil 1m above the mother rocks. South/West facing vineyard. Very little slopes. 200mtrs above sea-level.
Viticulture
Certified organic with Ecocert© since 2010. Debud but do not carry out vendanges en vert (only if needed). Plough 1 row in 2 after harvest. Every other row mown, the other one hoed. Sulphur and Bordeaux-mixture against oidium and mildiou. Bacillus Turengentis against pest and organic treatment against grape worm. Depending on the parcels and their needs, cow manure can be used as a fertilizer during Autumn and Spring. If necessary, selective debudding, complete trellis, green harvest or thinning-out of leaves. Manual harvest, carefully sorted in the vineyards. 55 hectos per hectare yield.
Vinification
Pneumatic press. Long slow pressing (6 to 7 hours) of the whole bunches. Light settling of the juice after 30 hours. Vinified in stainless steel vat at 20- 22°C for between 1 to 10 months (average 10 weeks) using natural, indigenous yeasts. The temperature is controlled using a cold group and a heat exchanger. No chaptalisation. Malolactic fermentation is not permitted. Aged in stainless steel vat for 8 months. Racked twice, once after the alcoholic fermentation and once before bottling. Filtration kieselguhr and sterile filtration before bottling. Two bottling made by a service provider (one in March/April and another one in July/August). Around 2500 bottles produced on average.
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