2015 Meyer Fonne Grand Cru Riesling Schoenenbourg

2015 Meyer Fonne Grand Cru Riesling Schoenenbourg

Out of stock


Out of stock 1.33 kg . / .


Powerhouse  intensity, concentration, kaleidoscopic flavor, unique terroir:in short, one of the great Riesling terroirs in all of northern Europe, particularly when translated by the talented hand of Félix Meyer. Much like the weighty clay and marl terroir itself, Schoenenbourg is heavy stuff. Only ten cases are imported into the United States every year—well, nine and a half after I get my share. Compare its price to that of a top grower’s premier cru white Burgundy and then try to develop a list of reasons not to jump all over this opportunity delivered by the current imperfection of market forces. Kermit Lynch Wine Merchant, August 2016

Picked at 105° Oechsle, so with a bit of botrytis, the 2015 Riesling Schoenenbourg ended up at 14.5% alcohol and eight grams of residual sugar. The wine displays ripe and concentrated apple aromas on the nose, but lacks the transparency and purity of the 2014. It is still a bit reductive—the Schoenenbourg is the only Riesling fermented in stainless steel and was aged until September on the lees)—and shows some bread flavors. Full-bodied and round this is an elegant, rich and concentrated, really powerful Schoenenbourg with firm yet fine tannins and a very long, intense finish. The 2015 will shine in ten years and more, but you should keep it under cork until then. 93+/100
Stephan Reinhardt, The Wine Advocate Issue 229, 1st March 2017 

All of Meyer’s bottlings are characterized by stunning aromatics and a signature backbone of minerality and nerve. Racy and elegant, his wines are difficult to resist young but have all the right qualities for the cellar. For aromatic and textural seductiveness, no one in Alsace can top Meyer-Fonné. Kermit Lynch

Félix Meyer today produces some of the best wines in Alsace. From his base in Katzenthal, he produces concentrated, pure and detailed wines totally reflective of their varied terroirs.

For several years, Félix Meyer’s Domaine Meyer-Fonné in Katzenthal has been one of the top performers in Alsace. You can easily estimate the level of quality by tasting the 2016 Alsace varietal wines, which could hardly be any better.

These are more than just fruity wines, rather intermixing their ripe fruit flavor with a mineral structure and a serious expression, which you rarely find in a generic Vin d’Alsace. “Our vineyards are now mostly located on the hillsides, so the historic part of the Alsatian vineyards”, says Félix. Only about 25% of the current holdings of 14 hectares of vines are located in the valley floor and are exclusively planted with either Pinot Blanc or Auxerrois.

All the noble grape varieties, however, are cultivated in historic vineyards in the hillsides, which give predominantly dry and nervy, terroir-driven wines full of expression and mineral tension. There are no less than five Grand Cru vineyards—Kaefferkopf, Wineck-Schlossberg, Sporen, Furstentum and Schoenenbourg—that are virtually organically farmed and cultivated at Meyer-Fonné, and they all give deep, racy and firmly structured wines that intermix ripe fruit flavors and seductive textures with an elegant, lovely, vital and mineral backbone.

Add the excellent Premier Crus of Pfoeller, Dorfburg and Altenbourg, and you are standing in front of an armada of complex, terroir-driven wines; the Schoenenbourg and Kaefferkopf Riesling—as well as the Gewurztraminers from the Sporen, Kaefferkopf and the Furstentum Grand Crus—are outstanding.

Meyer’s Riesling Pfoeller, from Muschelkalk soils next to the granitic Sommerberg Grand Cru, is one of the finest Premier Crus you can find in all of Alsace.

The winemaking is very traditional here, since most of the investments have been made in the low-yielding vineyards, with top old-vines parcels in the best sites, high density plantings and the vitalization of the soils. No synthetic fertilizers, herbicides or pesticides are used.

The fermentation of the naturally cleared musts takes place with native yeasts in either stainless steel or traditional oak, and after racking, the wines are kept on the lees until May (Alsace AOC) and respectively September (single vineyards) before bottling.
Stephan Reinhardt, The Wine Advocate Issue 229, 1st March 2017

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