The vintage can really be divided in two halves as weather, which caused us great concern initially, then took a turn for the better around the end of June. Dry and elegant, it expresses itself best on our steepest slopes with the most complex minerality.Īfter three years of extremely low yields, we can at last say 2016 has been a generous vintage! Unlike most of France, which has been severely hit by hail and frost, Alsace was probably the luckiest of the major wine regions this year. Riesling is the Pinot Noir of white wines! It is our most demanding variety as it is also the latest ripening. After a few years it could be served with turbot, sea bass, monk-fish, lobster, king prawns, seafood, sander, pike, salmon, scallops, marinated or raw fish Carpaccio, goat's cheese. Perfect for laying down for 1 to 4 years.īest served at 8☌. Smoked fish, eel, bacon, smoked or dried ham. Ideal served now as an aperitif for those who appreciate the vivacity and tension of a truly classic Riesling, or served with seafood, fresh shellfish, fish Carpaccio, king prawns, cold cuts or a quiche Lorraine.
Best riesling wine 2016 full#
On the palate this is a dry, refreshing and lively wine with a pleasant sense of tension and vivacity which enlivens the palate, it's rounded and full flavour amply quenches the thirst.
The aroma is still a bit restrained and serious but with the fresh, clear, precise and well stated fruitiness of lime, fresh kiwi, lemongrass, gooseberry, fresh moss and a lightly mineral flinty nuance.
Tasting notes by Serge Dubs, World's Best Sommelier 1989 :Ī very fresh yellow, pale green with dominant hints of green with lighter hints of the pale yellow of lime trees in spring, some silver, crystalline highlights, a pleasant energetic sheen, full and lively legs.
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