Tasting notes by Serge Dubs, World's Best Sommelier 1989 :
Immediately and visually attractive thanks to its depth, intensity and stylish presence.
Its young, pale, springlike robe of linden green and cowslip yellow is bright and crystal clear, soft and supple in appearance, with viscosity and tears that cling tightly to the glass.
An authentic, crisp bouquet of spring flowers and fruit, with a precise minerality that is rare to find, opens in an elegant, harmonious way to reveal a joyful, lively and youthful character.
Hints of green apple, white peach, lime, lemon balm, verbena, almond blossom and vineyard flowers are upheld by a fine mineral expression that is subtle, delicate and refined.
The bouquet is deep, complex and very expressive, while the palate is overwhelmed by myriad tastes and sensations.
The wine flows over the palate, filling the mouth with a richly generous yet invigorating freshness. The spirited character and breeding of Riesling is allied to the complexity, depth, richness and minerality of the unique Schoelhammer terroir, the quintessence of the Schoenenbourg.
The signature of such fossilised chalky soil is a strong character, but without excess, both harmonious and refined.
The wine is rich yet still dry, with a ripe, juicy, pulpy structure. It is enjoyably tasty and has a very long finish.
Not the least of this wine's qualities is that it is so eminently drinkable. It is a great food wine, a gastronomic wine, marvellously easy to drink and enjoy, in fact I would say that it is almost impossible to resist.
A fine wine to cellar for 10 to 20 years.
Serve between 8 and 10°C.
Serve it with turbot, lobster, crayfish, John Dory, pike-perch, Piedmont white truffles, white meats, poultry, or just on its own with friends, to share a fine moment of pleasure and culture.
Riesling SCHOELHAMMER 2007
As far back as family memories go, the Schoelhammer, at the heart of the historic Schoenenbourg vineyard which overlooks Riquewihr, has always been amongst our most favoured single vineyards. From 2007 we decided that the Riesling from this exceptional site, traditionally vinified apart, also merited to be bottled separately. Schoelhammer seeks to reveal the unique character of a dry, mineral Riesling from a marl-rich terroir, deep and suave in style, and which takes time to express itself fully.
Quick View : This dry Riesling was grown in the Famille Hugel's famous Schoelhammer plot. With great ageing potential, it comes from the finest vineyard slope of Riquewihr, historically known as Schoenenberg.
Its triassic clay-marl terroir is farmed organically so as to best reveal the complexity of its rich sub-soil.
After extended bottle ageing in the family's historic cellars in Riquewihr, today this fine dry Riesling has achieved its first stage of development.
Only 4288 bottles 750ml were produced, plus 352 half-bottles
The vintage : 2007 was a benchmark vintage in Alsace. Having enjoyed the longest period of maturation for the past 25 years, the grapes were perfectly ripe and healthy.
Very gentle winter, late bud burst around 10 April, very dry and warm April (27°C) causing accelerated early vegetative growth. Exceptionally fine Spring. Flowering began 20 May and finished in record time. Very early veraison from 16 July. Magnificent weather throughout the harvest, no rain (less than 4mm in October) ! Vegetative cycle ended without excessive temperatures and the final weeks were perfect for slow final maturation, an ideal situation for Riesling.
In the vineyard : Produced in the finest plot of the Hugel estate in the heart of the grand cru Schoenenbourg. Schoelhammer covers a mere 6 300 square metres (67 800 square feet), 30 rows of vines dedicated to Riesling and organically farmed. Schoelhammer's specific vines grow on Triassic Keuper marl soil from the secondary era (marine sediments, c.200 million years) with a 45% clay content, planted at an altitude of 300 metres, facing due south, on a slope that averages 25 degrees.
Harvest date : 11 October 2007 Potential alcohol : 13.4°
Winemaking : The grapes are taken in small tubs to the presse, which is filled by gravity, without any pumping or other mechanical intervention.
After pressing, the must is decanted for a few hours, then fermented in temperature-controlled vats (at 18°C). The wine is racked just once, before natural clarification during the course of the winter. The following spring, the wine is lightly filtered just before bottling, and the bottles are then aged extensively in our cellars until released for sale.
The wine : Download here the brochure about Schoelhammer
Pronounced "shell hammer" : the coat of arms combines the fossils found in the Schoelhammer soil together with the hammer, a tool used every day by Emile Hugel (1869-1950), master-cooper and winegrower like his father.
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