Background
The Riesling is the King of Alsace and among the world's greatest grapes. The juice is white and the wines are dry, racy with great definition of the fruit. Grown on mineral soils, it expresses floral and mineral character offering great ageing potential. In Alsace, Riesling acquires distinctive concentration perfectly balanced by the acidity. It is one of the best wines to dine with.

Food pairing
oysters, sushis, fish, scallops, goat cheese, poultry

Winery Technical Data
The Riesling is the King of Alsace and among the world's greatest grapes. The juice is white and the wines are dry, racy with great definition of the fruit. Grown on mineral soils, it expresses floral and mineral character offering great ageing potential. In Alsace, Riesling acquires distinctive concentration perfectly balanced by the acidity
2016: Vintage with a relatively mild winter, hot and sunny summer and then a cool autumn to reach the maturity of the grapes intended for the production of still wines in mid-September.
- 100% Hand harvesting
- Extended and soft pressing
- 4-6 weeks controlled fermentation in stainless steel
- Maturing on the fine lees for another 2 to 3 months
Pale yellow with golden hints
Nice aromatic intensity, citrus and white flowers notes.
Straight forward, fresh, good acidity, good persistence, citrus notes.
Crustaceans and shellfish, fresh, smoked, grilled or en terrine fish, sushi’s, sashimi’s, white meats or poultry in cream sauce, sauerkraut, goat cheeses.
Alcohol : 12,2% vol.
Residual sugar : 4,54 g/l
Total Acidity: H2SO4 : 4,32 g/l
Aging potential: Enjoy it now or keep it up to 5 years.

Ageing
The juice is decanted in order to begin the winemaking with a clean and clear must. We inoculate with selected neutral yeasts to start the alcoholic fermentation. The fermentation takes place in temperature controlled stainless steel vats (64 Fahrenheit / 18 Celsius) and takes between 4 to 6 weeks. It is followed by a maturing on the fine lees for another 2 to 3 months. The wines are then racked, cold stabilized and go through a light filter (Kieselguhr). The wine is then finished and stays in tempered tank until the bottling. The wines are generally bottled between 8 and 10 months following the harvest.

Estate
In 1896 the Willm family founded the Willm Estate in Barr, at the foot of the majestic Kirchberg de Barr Grand Cru vineyard. Willm has always been concerned with revealing the best of its terroirs and sharing its exceptional wines with the whole world. Thanks to the adventurous founder Emile WILLM, the estate’s wines were the first from Alsace to be exported to the United States in the early 1930s, after prohibition laws were lifted. Their wines are celebrated for their blend freshness, minerality and elegance; they are synonymous with tradition, terroir, purity and refinement.

Tasting Notes
Pale yellow with golden hints
Nice aromatic intensity, citrus and white flowers notes.
Straight forward, fresh, good acidity, good persistence, citrus notes.

Vinification
This was a vintage with a long and hard winter, beautiful days in March, but 2 nights of frost in April which interrupted the growth and proved to be devastating. Continuing cool temperatures resulted in the loss of 35% of the harvest. It is also the fifth hottest summer in the last 40 years. A small crop and quite warm weather led to rapid maturing of the healthy grapes, deeply concentrated in flavor. Vill without doubt be one of the best vintages of the decade.