Vintage 2017

Riesling Clos Saint Leger Monopole, Domaines Schlumberger

Product Code: DS3017WC

Tasting Notes

The robe is lemon yellow with green reflections of medium intensity. The disk is bright, limpid and transparent. The wine shows youth. The nose is marked, pleasant and intense. We perceive a dominant of scents of delicate vegetal, white flowers and citrus fruits (lemon zest and lime). The airing enhances the previous scents and reveals a mineral touch of naphtha, slightly smoked. Ripe and complex, the fragrance profile gives prominence to the terroir. It requires time to assert itself. The onset in the mouth is moderately ample, slender. The alcohol support is balanced. The wine evolves on a medium with a frank liveliness, marked by a sparkling note. The range of flavours is in line with that of the nose, still dominated by citrus fruits (clementine, lime), white flowers, spices (ginger) and this slight yet complex smoked mineral touch of naphtha. We can taste a delicate bitterness. The finish has a long length, 5-6 caudalies, as well as a frank and persistent liveliness. The profile is pure and crystalline, embellished by the terroir character. It requires time to open.

Profile

Riesling
13
FRANCE
6
Cork
Domaines Schlumberger
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            [Notes1] => The robe is lemon yellow with green reflections of medium intensity. The disk 
is bright, limpid and transparent. The wine shows youth.
The nose is marked, pleasant and intense. We perceive a dominant of scents of 
delicate vegetal, white flowers and citrus fruits (lemon zest and lime).
The airing enhances the previous scents and reveals a mineral touch of 
naphtha, slightly smoked. Ripe and complex, the fragrance profile gives 
prominence to the terroir. It requires time to assert itself.
The onset in the mouth is moderately ample, slender. The alcohol support is 
balanced. The wine evolves on a medium with a frank liveliness, marked by a 
sparkling note. The range of flavours is in line with that of the nose, still 
dominated by citrus fruits (clementine, lime), white flowers, spices (ginger) and 
this slight yet complex smoked mineral touch of naphtha. We can taste a 
delicate bitterness. The finish has a long length, 5-6 caudalies, as well as a 
frank and persistent liveliness. The profile is pure and crystalline, embellished 
by the terroir character. It requires time to open. 
            [Notes2] => Ranked among the best wines in the world, the Riesling is one of Alsace’s 
biggest successes. Introduced in the 15th century, and originating from the 
Orleanois region, it is different from its German counterpart and from the 
numerous Riesling, which can now be found a little all over the world. A lateripening grape variety, it continues to ripen at low temperatures, but gives 
marvelous results when there is a sunny, dry, late summer. First distinguished 
in 1699, Kitterlé has always had an exceptional reputation. Already protected 
in the middle ages, it has been sold under its own name since 1830.
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            [Notes4] => Light yellow with green reflections.  Intense and youthful on the nose, slightly floral aroma followed by dominant fruit of citrus and lemon.  Ample, fleshy palate. complex citrus flavours with underlying minerality.  Great balance and length.
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            [ServingSuggestion] => Ideal to accompany a cuisine based on the sea, it can be associated with 
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as the Pouligny Saint Pierre… Serve at 12°C
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                            [GrapeCharacteristics] =>  It produces delicate, racy, nervy and stylish wines that cover a wide spectrum of flavours from steely and bone dry with scented fruits of apples,apricots, and sometimes peaches, through to the exotically sweet flavours of the great sweet wines.
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                    [Notes1] => An estate nestled in the hills of Guebwiller in Southern Alsace, carefully managed and expanded by the Schlumberger family since 1810. Thanks to the foresight of Ernest Schlumberger at the turn of the 19th Century, the family lands increased from just 20ha to 140ha. Ernest purchased 
phylloxera-ravaged vineyards, replanting and resurrecting as he went. Over half of these vineyards are classified as Grand Cru sites, producing steely mineral led wines from the four famous Grand Crus of Guebwiller: Saering, Kitterle, Kessler and Spiegel. The wines have longevity and life, not just from these steep stony sites but from a deep rooted culture of organics, 
sustainability and on 30ha, biodynamic farming. Séverine Beydon-
Schlumberger and her brother Thomas now run the company with their Uncle Alain Freyburger making the wines in tandem with nature. 
                    [Notes2] => Alsace
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                    [Notes4] => A young team led by séverine beydon-schlumberger and alain freyburger, the wine maker.  the largest vineyard holders in alsace of which over 50% are grand cru status.  their second wines bearing ‘princes abbés’ labels, nevertheless contain considerable quantities of fruit from the grand cru vineyards.  the style is rich and intense.  on our visit, we were amazed by the attention to detail from the upkeep of 45km of drystone walls on the steep mountainside vineyards to the complete modernisation of equipment in the winery.  the rieslings are charming and supple; the intense fruit of the pinot gris is sensational and lovers of gewürztraminer will be delighted by these rich, balanced wines.
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HVEVegetarian

About this product +

Viticulture >

Ranked among the best wines in the world, the Riesling is one of Alsace’s biggest successes. Introduced in the 15th century, and originating from the Orleanois region, it is different from its German counterpart and from the numerous Riesling, which can now be found a little all over the world. A lateripening grape variety, it continues to ripen at low temperatures, but gives marvelous results when there is a sunny, dry, late summer. First distinguished in 1699, Kitterlé has always had an exceptional reputation. Already protected in the middle ages, it has been sold under its own name since 1830.

Winemaking >

The grapes are hand-picked and whole bunches are pressed. There is static settling of the lees. The wine is fermented in temperature controlled tuns, followed by raising on the less for 8 months.

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