Julien Schaal Riesling Mixed Case 2024

AGE OF SOIL : The latter is shelly sedimentary limestone dating back 235 to 245 million years ago, more or less dolmotised.

VINEYARD: Situated within the Hunawihr municipality, the Grand Cru Rosacker spans a rectangular expanse along the north side of the village, ascending towards the entrance of the enclosed valley at the village's summit. Positioned at elevations ranging from 260 to 330 meters, the east/south-east-facing hillside provides a commanding view of the Alsace plain.

CELLAR: The grapes undergo manual harvesting and are then pressed as whole bunch. After a prolonged and gentle pressing, the juice is moved to tanks for a delicate static settling process. The gradual, cool, natural fermentation extends for up to three months, followed by several months of aging. These meticulous steps contribute to capturing and preserving the authentic "sense of place". We consistently aim to prevent malolactic fermentation to safeguard the aromas and inherent freshness naturally present in the wine. Jancis Robinson MW:
"Like Clos Ste-Hune, grown to the north of Hunawihr on Muschelkalk and Lettenkhole parent rock with limestone soils that are rich in minerals and promote good water retention. Faces east and south-east at 260–330 m. Certified organic.
Racy with massive energy and drive. Is it autosuggestion to see a slight floral element to this beautiful, dry Riesling? Really very long with noticeable grip. A mineral undertow rounds out a seriously complex wine. 18/20"

AGE OF SOIL : Keuper (230 million years ago) refers to a geological formation that primarily consists of a sequence of sedimentary rocks. It is part of the Triassic period and is characterized by deposits of marl, shale, and sandstone. Dolomite is a type of sedimentary rock that contains a high percentage of the mineral dolomite, which is a double carbonate of calcium and magnesium. It forms in ancient marine environments and is known for its distinctive composition.

​VINEYARD: To the north of Riquewihr, the vineyards run along the south and south-east side of Schoenenbourg, between 265 and 380m in altitude, on a rather steep slope

​CELLAR: The grapes undergo manual harvesting and are then pressed as whole bunch. After a prolonged and gentle pressing, the juice is moved to tanks for a delicate static settling process. The gradual, cool, natural fermentation extends for up to three months, followed by several months of aging. These meticulous steps contribute to capturing and preserving the authentic "sense of place". We consistently aim to prevent malolactic fermentation to safeguard the aromas and inherent freshness naturally present in the wine.

Jancis Robinson MW:
"Grown on water-retaining Keuper marl north of Riquewihr with dolomite rock, and gypsum along the south and south-east side of this vineyard between 265–380 m elevation on rather a steep slope. Certified organic.
Pungent, rich yet lively Riesling fruit that's so rich and intense it's almost oily! Broad and flattering rather than some of its more energetic stablemates. Already a huge pleasure to drink. Difficult to resist! A bit of a please-all. 17/20"

AGE OF SOIL : Around 330 million years ago, in the Carboniferous period, the continents teamed up to form a supercontinent called Pangaea. In the middle of Pangaea, there was a big mountain range called the Hercynian chain. The Vosges mountains were right in the middle of this range. When the two continental plates met, one slid under the other, creating rocks and granite beneath the surface (around 5 to 30 km deep). These rocks, called Vosges granites, include feldspar, mica, and quartz. This process also lifted up the mountain range above the surface.

VINEYARD: Located on a very steep hill (45°), this locality is oriented directly to the south and rises up to nearly 400m in altitude..

CELLAR: The grapes undergo manual harvesting and are then pressed as whole bunch. After a prolonged and gentle pressing, the juice is moved to tanks for a delicate static settling process. The gradual, cool, natural fermentation extends for up to three months, followed by several months of aging. These meticulous steps contribute to capturing and preserving the authentic "sense of place". We consistently aim to prevent malolactic fermentation to safeguard the aromas and inherent freshness naturally present in the wine.

Jancis Robinson MW:
"Grown on a very steep (45°) south-facing slope up to 400 m of Turckheim granite, especially well suited to Riesling.
Mid greenish gold. Real lift and freshness on the nose. Massive drive and strong lime flavours. Long and vibrant. Still quite youthful with a great future ahead of it. 17+/20"