Riesling “Le Kottabe”, Josmeyer, Alsace
Kottable is French for "Cottabos", an ancient Greek drinking game played during the symposia whereby participants tossed the sediment of their wine into a basin (amorous liaisons often followed the culmination of the game). Due to the warm and dry summer, the acidity level in the wines is lower they express their character by a great extract which compensate positively this low level of acidity. Globally, the wines are full bodied with a nice ripe fruit expression. Well balanced . The grapes were hand picked and whole-bunch pressed very slowly and gently in pneumatic presses over 5-8 hours to give a clean must and a beneficial amount of skin contact. Transferred to thermo-regulated stainless steel tanks the juice then began a natural fermentation using only its own natural yeast which lasted for one month. The fermentation was initially temperature controlled but was eventually allowed to proceed at its own pace to allow the wine to develop its own character and complexity. The wine stabilized in stainless steel tanks naturally during the winter season and, following a very gentle filtering, was bottled in March 2007 before the heat of summer to preserve the natural carbonic gas (a natural anti-oxidant). Malolactic fermentation is always avoided at Josmeyer and no chaptalization takes place.
Wine tasting : Nose is open on grapefruit notes. The mouth is fleshy and we find again the grapefruit flesh. Firm and fresh after taste.