Charles Baur Riesling 2011 Cuvée Charles
Appellation Alsace Contrôlée
Tasting Notes : Light gold with glinty reflections. Delicate citrus and white flower notes. Bosque pear, minerally even on the nose. Ample, fine, fresh tanginess. The nose is deceivingly unaromatic, especially when the wine is chilled, compared to its palate which is delicate but has very present white flowers and blush fruits. 13% alc.
Production Notes : The grape harvest is carried out manually. After being strictly selected on the vine, the grapes are placed whole and uncrushed into the pneumatic press. No damaging trituration takes place before pressing, which prevents oxidation of the juice and extraction of the bitter substances. The pressing is carried out slowly and gently. Fermentation begins with the natural yeasts and takes place at a low temperature. After fermentation, the wines are drawn off then matured on fine lees for several months. In the spring, the wines are filtered, then bottled in the course of the summer.
Pair With : Sunday dinner herb-encrusted white fish, goat cheeses, white meats. Also nice with pre-dinner hors d’oeuvres such as salty potato and mackerel canapés.
For several generations, the Charles Baur family has owned vineyards on the two Grand Cru classified areas of Eguisheim: Grand Cru Eichberg and Grand Cru Pfersigberg. Renowned since the Middle Ages, the slopes of Eguisheim are predominantly limestone and clay and are steep to medium in gradation. They are protected by the foothills of the Vosges and see relatively little rainfall, less than 600mm per year.
The Baur family first settled in Eguisheim in the 18th c. They currently own 16 ha. of vineyards on which they cultivate their own grapes, vinify their wines, bottle them and ship them all over France, Europe and overseas. It was in 1950 that Charles Baur started bottling and marketing his wines from his original 1 ha. of Alsatian land. He was succeeded by his son, Armand, who took up the business after acquiring an Oenology degree from the University of Dijon. Today it is his son, Arnaud, who works with him at the estate, after also doing his studies in oenology, agricultural engineering and vineyard management.