2002 Paul Ginglinger Cuvee Drei Exa Riesling

Delivery Information

Spend $200 & get free delivery to most of Australia

Click here for all Australian freight rates

Typical delivery times - not guaranteed*
  • Melbourne 1-2 working days
  • Sydney 1-2 working days
  • Brisbane 3-4 working days
  • Adelaide 4-5 working days
  • Perth 5-10 working days

For express service, call 1800 069 295 for a quote.

International deliveries click here We cannot ship to all countries.

There are currently no reviews for this product.

Only registered users can write reviews. Please, log in or register

2002 Paul Ginglinger Cuvee Drei Exa Riesling

Alsace
$19.99 Bottle
  • Cellar 3 - 4 years (2008-2009)
  • ABV 12.5%
  • Closure: Cork

Background
Paul Ginglinger is the 12th generation winemaker in his family, who have been local vignerons in the district since 1610. The village of EGUISHEIM has been the heartland of quality Alsace viticulture since the Romans introduced grapes 2000 years ago. During the Dark Ages, the reputation of the village's wine generated wealth and influence for the district. The crowning achievement being the election of BRUNO of EGUISHEIM as Pope Leo IX.

Location
The micro climate of the Eguisheim vineyards is particularly favourable for the production of quality wine. The vineyards are protected by the Vosges Mountain Range which is to the west, creating a cloudless micro climate resulting in one of the lowest average rainfalls in France.
The Ginglinger vineyards are planted on south and south east facing slopes. Long sunny autumns allow for excellent development of flavour profiles, without losing acidity or aroma.

Soils
Ginglinger's have 12 hectares of vineyards which includes 3.5 ha of Grand Cru. The soil types around Eguisheim is a limestone clay mixture whereas the Grand Cru vineyard - PFERSIGBERG is sited on calcareous marl over a limestone bedrock. Eichberg is composed of clay and limestone subsoil covered in a stony scree.

Vinification
Ginglinger pick their grapes by hand and press them immediately in a pneumatic press. The musts are fermented in a variety of large old wooden vats and stainless steel vats. The ferment temperatures are controlled to produce a long cool ferment which helps to attain full aromatic intensity. The young wines are kept in vats over winter and spring and bottled during June and July. Ginglinger take special care to capture the terroir of each of their specific Cuvee wines.

TASTING NOTE:Brilliant straw colour. Superb nose of musk, confectionary, spice and orange blossom, followed by nuances of pine cone and cedar - an unusual yet very pleasing sniff! The palate reveals flavours of musk, lemon and confectionary overlaid by a hint of mandarin. Crisp acid backbone. Aftertaste of mandarin, lemon and musk.
Cellar: 3-4 years (2008-2009)
Alc/Vol: 12.5%