Riesling Grand Cru Furstenum

Albert Mann
Grown on the famed Furstentum slope in Kientzheim, this dry white comes from a family domaine working biodynamically since the early 2000s. The steep, sun-soaked limestone terraces give the grapes real intensity, while old vines dig deep for extra character. Whole-bunch pressed, fermented with native yeasts and aged quietly on fine lees in large casks, it keeps everything beautifully pure. Expect ripe citrus, white peach and a hint of flint, carried by a saline, almost chalky finish that lingers. Lovely now with scallops, roast chicken or a creamy cheese, yet it'll reward you handsomely if you can wait a decade.
71.40 € incl tax

-5% for 6 identical bottles

6 in stock

Wine name: Riesling Grand Cru Furstentum 2022

Vintage: 2022

Producer: Domaine Albert Mann (Maurice and Jacky Barthelmé, Wettolsheim)

Grape varieties: 100% Riesling

Region: Alsace, France

Appellation: Alsace Grand Cru Furstentum AOC

Winemaking: Hand-harvested in small crates, whole-bunch pressing with a slow pneumatic cycle, static settling, fermentation with indigenous yeasts in large old oak foudres and stainless steel, ageing on fine lees for around 9 to 11 months, light filtration before bottling

Maceration: None for the juice; brief pre-press contact of the whole clusters only, no skin maceration

Colour: Bright pale gold with green highlights and a luminous sheen

Bouquet: Lime zest, white peach and yellow grapefruit, white flowers, a touch of fresh ginger and a clear smoky, flinty mineral note

Palate: Taut and vertical attack, chiselled citrus fruit, saline and chalky mid-palate, ripe acidity balanced by a hint of residual richness, long stony finish with a bitter-citrus twist

Alcohol content: 13% vol.

Soils: South-facing steep slope on Jurassic limestone with calcareous marl and shell-rich sandstone, shallow, warm and very well drained

Farming: Certified organic and biodynamic (Ecocert and Demeter), ploughing, grass cover, biodynamic preparations, no synthetic chemicals

Ageing potential: 10 to 20 years from the vintage

Food pairing: Grilled sea bass, langoustines, scallops, sushi and sashimi, poultry in cream sauce, Munster or aged goat's cheese, Asian dishes with lemongrass and ginger

Serving temperature: 10 to 12 °C