Domaine Jean-Pierre Herr, Yann Herr, Alsace
Domaine Jean-Pierre Herr, Riesling Berg 2020White
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Heavy scents of honeysuckle along limestone and apricot jam. Impressive array of integrated and balanced flavors of white peach, stone fruits, pink grapefruit zest. Great viscosity and body. Very enjoyable lingering finish. Vegan and Natural wine, Certified Organic by French standards. Only Celerier's Cellar sells this wine in the USA.
15 years old
Certified HVE and Organic. Vines are planted in at high density (7,200 vines/hectare) to naturally stress them to reach deeper layers of sediments. Winter pruning starts in November, using Guyot simple short-arched techniques (max 10 buds), tied up close along the wire to optimize good aeration and prevent leaves packing (against Mildew). Spring starts with 2 manual ridging/ploughing back to kill weeds and protect younger vines against frost. These tasks are followed by suckering (removing the excess of branches) and disbudding the vines to control the yield’s quality: at this step, only 5 to 7 buds per vine are kept. When necessary, a very limited quantity of organic compounds is applied. End of May through mid-July, Yann is tying up again the spur in between the wires without pruning. After that, until end of August, this is the time for a final manual plowing and trimming. Harvests start in September, entirely done by hand and by plot, when pick maturity is reached.
Vegan and natural wine: Full cluster pressed with pneumatic press, no maceration. Settling by gravity for 12 hours. The must temperature is lowered to 10°C/50°F before racking. Cold natural Alcoholic fermentation with indigenous yeast (temperature kept under 18°C/64.5°F) in stainless steel tanks: this process last until February, at the latest. Multiple tastings to define when the Alcoholic fermentation is stopped. No Malolactic fermentation. Tangential filtration (Vegan) to stop Alcoholic fermentation and clarify the wine, preventing the use of Sulfites or finning compounds. Extremely low dosage of sulfites when bottling to prevent contamination.
The Winter 2019-2020 was like the previous vintage: very warm, preventing any snow to occur (unusual for the region). It was followed by an even dryer and warmer spring-summer than 2019: not a single rain occurred until the harvests. The water from the soil quickly depleted: it was another vintage marked by consistent droughts. The yield was very small but healthy (no need for any preventive organic compound), with high concentration and low acidity. On the bright side, it made the wine to be extremely more age worthy: the high residual sugar content will keep on dissolving and bring new aromas over the next 6 to 8 years. A fantastic vintage, challenging for the vines, but high quality for the tastebuds again! Residual Sugar 14 g/l.
Terroirs in Berg, Southern exposition, Silty clay limestone soil from Lias era (200-180 millions years ago) with a bit of Iron, multiple naturel underground water source with excellent drainage. Terroir connected to Grand Cru Zotzenberg.