2024 Paul Blanck Riesling

The fruit comes from Paul Blanck’s vineyards with sand and gravel soils around the village of Kientzheim.
The juice is extracted with infinite care in an air-bag press. The slow, gentle pressing avoids crushing the stalks and pips. The must starts fermenting of its own accord thanks to the natural yeast present in the juice, and the fermentation generally lasts from four to 10 weeks. It is carried out in stainless-steel vats equipped with temperature control, a medium which maximises the expression of this variety’s aromas.

Pale yellow in colour, the nose shows wonderful floral and light citrus notes. There’s also hints of peach blossom and pepper. On the palate, there’s pineapple, lemon and mineral notes, with such lovely acidity. The wine is fresh and balanced.