Domaine Jean-Pierre Herr, Yann Herr, Alsace
Domaine Jean-Pierre Herr, Riesling Grains Nobles Hoell 2015Dessert and Fortified
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Fantastic deep golden color. Impressive array of scents of white flowers, orange blossom, black licorice, and quince jam. Complex and well-balanced flavors of preserved blood orange concentrated ripe nectarine and stone fruit, gentian root and violet. Weighted body bringing a great lingering finish. Vegan and Natural wine, Certified Organic by French standards. Only Celerier's Cellar sells this wine in the USA.
40 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 later when the Botrytis is at its pick. They are entirely done by hand and by plot, when pick maturity is reached.
Vegan and natural wine: Very long and low pressure pressed full cluster with pneumatic press to prevent bitter and Botrytis flavors. Settling by gravity for 12 hours. The must temperature is lowered to 10°C/50°F before racking. No maceration. the long cold natural Alcoholic fermentation with indigenous yeast (temperature kept under 18°C/64.5°F for 3 months) is done in stainless steel tanks. 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. Bottled before the following harvest and rest for at least 3 years in the cellar before being sold.
Winter 2014/2015 was a true Alsacian one: cold temperature and snow that helps the vine resting for the vintage to come. Spring brought a good balance of rain and dry weather to help the vines staying rehydrated without exposition to fungus nor disease. Budsprout in May and beginning of a consistent warm and hot climate with very little rains until harvest. An ideal and easy vintage. Harvest took place November 10th, the Botrytis was at its pick. A fantastic vintage! Residual Sugar 79 g/l.
Terroirs in Hoell, Southern exposition, Silty-clay-sandy soil, microclimate with higher temperature amplitude and naturally protected from the wind: ideal natural environment for late harvest wines.