Riesling Grand Cru Saering 2011

  • Riesling Grand Cru Saering 2011
Riesling Grand Cru Saering 2011
  • Riesling Grand Cru Saering 2011
  • Riesling Grand Cru Saering 2011

Ideal with fish...

Historique: 

First mentioned in 1250, the Saering plot escapes from the hill and extends like a peninsula on the plain, forming a sort of tongue of land in the form of a ring. It has been sold under its own since 1830.

Situation: 

To the north of Guebwiller, Saering faces east and south-east at an altitude of 260 to 300. Saering marl/limestone/sandstone terroir brings out the best in this magnificent, fine, delicate Riesling. 

Vinification: 

The grapes are handpicked and whole bunches are pressed. There is static settling of the lees. The wine is fermented in temperature-controlled tuns, followed by raising on the less for 8 months.

Dégustation: 

The robe is lemon yellow with green reflections, of good intensity. The disk is bright, limpid and transparent. The wine shows youth.The nose is frank and pleasant with a beautiful intensity. Elegant, we perceive dominant fruity scents of citrus fruits, lemon and a fine touch of honey. Airing enhances the citrus character, we feel the Yuzu along with honey, revealing fine spicy notes, ginger and a slight vegetal character at the finish.The health of the grapes is exemplary. It allows expressing a very beautiful Riesling profile, which will develop further over time.The onset in the mouth is moderately rich and dense. The alcohol support is balanced. The wine evolves on a sharp and vivacious medium, vertical, marked by a sparkling character. The range of aromas is reminiscent of those of the nose. Fruit, citrus, lime, Yuzu, a fine touch of honey, spices at ginger. The finish has an average length, 6-7 caudalies and shows a great vivacity.The balance of this wine is marked by the sharpness and straightness of the soil. The mineral definition still needs time to reveal itself. The range of aromas is very pure. A great success.

Gastronomie: 

I like to combine this wine with fish such as salmon, sturgeon koulibiac with lemon sauce or dry goat cheese. Serving temperature 12°C. Technical sheet by Pascal Leonetti"Best Sommelier of France 2006"