Riesling Grand Cru Hengst Samain 2017

This Riesling comes from three neighbouring plots, located on the ridge of the Hengst. This Grand Cru, facing South-Southeast, culminates at 360 meters and is located in the commune of Wintzenheim.

The total area is 53 hectares. The Hengst terroir consists of calcareous brown soils, sandstone and clay associated with Oligocene conglomerates. This stony soil comes from Muschelkalk limestones interspersed with clay. It is a powerful wine-growing land that heats up quickly in spring. Rooting is favored by the stony structure, and it has water retention thanks to the conglomerates.

Sowing one row out of two. Light plowing.

Harvesting is 100% manual. Our approach remains traditional. Grapes are pressed whole for approximately 7 hours in our pneumatic presses. Debourbage is natural.

Fermentation starts spontaneously with ambient yeasts in a century-old foudre. It is followed by aging on fine lees for several months, until bottling, which usually takes place in July. Before bottling, the wine is filtered. Sulfur can be readjusted, if necessary, at this point.

This great dry white wine combines power, minerality, and salinity. It is a benchmark in terms of evolution.

This single-vineyard selection offers a more refined perception thanks to a fermentation process that is often very different from that of the Hengst, with higher acidity. The Riesling Samain is connected to both heaven and earth. In warm years, the nose reveals an impression of light on limestone, enhanced by citrus and aromatic herbs. The palate always develops on mineral notes, tinged with spices, sap, citrus, long bitter notes, and strong salinity. The acidity is linked to the density of the terroir; it prolongs the structure, and in cool years, it brings verticality. Then, white fruits take center stage, along with verbena and sweet spices linked to the flint and the delicate structure of the vintage.

This wine will be the preferred partner for delicate fish and crustaceans (lobster – rock lobster). As it ages, creamy poultry dishes or those with rich gravies will flourish thanks to its dense minerality. After 20 years, a pot-au-feu with marrow bone will sharpen its long and precise acidity, while an aged Comté or any other hard cheese will be sublimated by the complexity of this wine through the language of salt.