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TRAPET RIESLING SCHOENENBOURG GRAND CRU 2016
Country: France, Alsace, Schoenebourg
Grape Varieties: Riesling 100%
Grape Varieties: Riesling 100%
AWARDS
Robert Parker: 94/100
James Suckling 94/100
"This is a vivid and floral riesling with honey blossom, lemon rind and some lime aromas and flavours. Medium to full body. Dry and waxy with delicious ripeness and fruit. From biodynamically grown grapes. Drink or hold."
Description: Renowned ever since the early Middle Ages, the wines of the Schoenenbourg have been famous throughout Northern Europe since the 16th century. Schoenenbourg Grand Cru wines age particularly well, as they develop powerful, rich aromas. The plot`s microclimate makes it admirably suited to the production of some of the region`s, and world`s, best Rieslings.
Food Pairing: Meaty and oily fish, cured meat, pork and spicy food.
DOMAINE TRAPET
Andrée and Jean Louis Trapet of Gevrey Chambertin renown, took over Andrée’s parents vineyards in Alsace in 2002, inheriting generations of knowledge of the terroir and the style of wines. An only daughter with a profound affection for her local soil, she converted the domaine to biodynamic methods, adopting the same disciplines as they exercise in Burgundy. The estate comprises some of the best Grand crus vineyards in Alsace and the wines, like their Burgundy relatives, are all about finesse and elegance. They are characterised by an almost electric purity and minerality and are superbly versatile with challenging dishes.
Robert Parker: 94/100
James Suckling 94/100
"This is a vivid and floral riesling with honey blossom, lemon rind and some lime aromas and flavours. Medium to full body. Dry and waxy with delicious ripeness and fruit. From biodynamically grown grapes. Drink or hold."
Description: Renowned ever since the early Middle Ages, the wines of the Schoenenbourg have been famous throughout Northern Europe since the 16th century. Schoenenbourg Grand Cru wines age particularly well, as they develop powerful, rich aromas. The plot`s microclimate makes it admirably suited to the production of some of the region`s, and world`s, best Rieslings.
Food Pairing: Meaty and oily fish, cured meat, pork and spicy food.
DOMAINE TRAPET
Andrée and Jean Louis Trapet of Gevrey Chambertin renown, took over Andrée’s parents vineyards in Alsace in 2002, inheriting generations of knowledge of the terroir and the style of wines. An only daughter with a profound affection for her local soil, she converted the domaine to biodynamic methods, adopting the same disciplines as they exercise in Burgundy. The estate comprises some of the best Grand crus vineyards in Alsace and the wines, like their Burgundy relatives, are all about finesse and elegance. They are characterised by an almost electric purity and minerality and are superbly versatile with challenging dishes.
Product Id: 0446
For orders €100,00 and above we deliver free to your place
For orders below €100,00 delivery charge €10,00 within city limits
For orders below €100,00 delivery charge €10,00 within city limits
Riesling
Riesling`s twin peaks are its intense perfume and its piercing crisp acidity which it manages to retain even at high ripeness levels.
In Germany, Riesling constitutes around 20% of total plantings, yet it is responsible for all its greatest wines. It is planted widely on well-drained, south-facing slate-rich slopes, with the greatest wines coming from the best slopes in the best villages. It produces delicate, racy, nervy and stylish wines that cover a wide spectrum of flavours from steely and bone dry with beautifully scented fruits of apples, apricots, and sometimes peaches, through to the exotically sweet flavours of the great sweet wines.
It is also an important variety in Alsace where it produces slightly earthier, weightier and fuller wines than in Germany. The dry Rieslings can be austere and steely with hints of honey while the Vendages Tardives and Sélection de Grains Nobles are some of the greatest sweet wines in the world.
It is thanks to the New World that Riesling is enjoying a marked renaissance. In Australia the grape has developed a formidable reputation, delivering lime-sherbet fireworks amid the continental climate of Clare Valley an hour`s drive north of Adelaide, while Barossa`s Eden Valley is cooler still, producing restrained stony lime examples from the elevated granitic landscape; Tasmania is fast becoming their third Riesling mine, combining cool temperatures with high UV levels to deliver stunning prototypes.
New Zealand shares a similar climate, with Riesling and Pinot Gris neck to neck in their bid to be the next big thing after Sauvignon Blanc; perfectly suited is the South Island`s Central Otago, with its granitic soils and continental climate, and the pebbly Brightwater area near Nelson. While Australia`s Rieslings tend to be full-bodied & dry, the Kiwis are more inclined to be lighter bodied, more ethereal and sometimes off-dry; Alsace plays Mosel if you like.
In Germany, Riesling constitutes around 20% of total plantings, yet it is responsible for all its greatest wines. It is planted widely on well-drained, south-facing slate-rich slopes, with the greatest wines coming from the best slopes in the best villages. It produces delicate, racy, nervy and stylish wines that cover a wide spectrum of flavours from steely and bone dry with beautifully scented fruits of apples, apricots, and sometimes peaches, through to the exotically sweet flavours of the great sweet wines.
It is also an important variety in Alsace where it produces slightly earthier, weightier and fuller wines than in Germany. The dry Rieslings can be austere and steely with hints of honey while the Vendages Tardives and Sélection de Grains Nobles are some of the greatest sweet wines in the world.
It is thanks to the New World that Riesling is enjoying a marked renaissance. In Australia the grape has developed a formidable reputation, delivering lime-sherbet fireworks amid the continental climate of Clare Valley an hour`s drive north of Adelaide, while Barossa`s Eden Valley is cooler still, producing restrained stony lime examples from the elevated granitic landscape; Tasmania is fast becoming their third Riesling mine, combining cool temperatures with high UV levels to deliver stunning prototypes.
New Zealand shares a similar climate, with Riesling and Pinot Gris neck to neck in their bid to be the next big thing after Sauvignon Blanc; perfectly suited is the South Island`s Central Otago, with its granitic soils and continental climate, and the pebbly Brightwater area near Nelson. While Australia`s Rieslings tend to be full-bodied & dry, the Kiwis are more inclined to be lighter bodied, more ethereal and sometimes off-dry; Alsace plays Mosel if you like.
