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

In this section

Riesling AC 2013 Grafenreben
Key to symbols
  • White
  • Red
  • Rosé
  •  
  • White/Red Sweet
  • 269. Riesling AC 2013 Grafenreben

    Marc Tempé

    100% Riesling (13.5% alc, 2.1g/l of rs)

    Log in to view prices New

    From two parcels of vines, totalling 0.33h in the Grafenreben vineyard, which occupies the same flank as the Schoenenbourg Grand Cru spilling off the plateau just north of Riquewihr. The limestone soil here is relatively heavy with clay, making for a distinctly earthy and age-worthy Riesling. Deeper in colur and richer than the Zellenberg it’s all stony concentration, ripe fruit and beautiful balance. For drinking now to 2023.

Share this
Further details
Winemaker
Marc Tempé
Location
Village of Zellenberg (nr Riquewihr) ; 2 parcels in the lieu-dit Grafenreben
Size of domaine
8 hectares (of which Riesling Grafenreben is 0.33ha). Around 30 parcels in total in the villages of St Hippolyte, Hunawihr, Zellenberg, Riquewihr, Sigolsheim and Kientzheim.
Grape
Massale selection. Vines planted in 1950 in one parcel and in 1977 in the other parcel. 4.000 vines per hectare trained double guyot.
Terroir
Heavy and porous limestone soil with clay. Depth of soil is 60cm to 1m. Facing East / South-East. Grafenreben occupies the same flank as the Schoenenbourg GC spilling off the plateau just North of Riquewihr.
Viticulture
Certified bio-dynamic viticulture (Ecocert©). Member of Renaissance des Appelations©. Plough 1 row in 2 April to June. Allow grass to grow in the other row until it seeds. 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. 30 hectos per hectare yield.
Vinification
Pneumatic press. Long slow pressing of the whole bunch (6 hours), followed by a static settling period (12 to 18 hours) with no additives used. Natural and indigenous yeasts only. No chaptalisation. Ageing on fine lees in used 225L barrels (from Anne-Claude Leflaive) for 24 months. SO2 kept at minimum level and only at bottling
Related links
  • None available.