Cave de Hunawihr Gewurtztraminer 2005
The 2005 Gewurztraminer is bright straw in colour with elegant silver/gold tints. The nose is complex and well opened, fruity and delicate, with fine flavours of exotic fruits such as lychee and mango as well as hints of rose. On the palate this wine is rich and complex, with the fine flavours of the nose. The good level of acidity makes this wine almost dry, with a very long aftertaste rich in fine rose flavours.
This small co-operative covers just 185 hectares in the Haut-Rhin, 9km from Colmar. It was founded in 1955 and has 110 members. It was rated the best co-operative in Alsace, and third in the whole of France, by the Revue de Vins de France in 2005. Winemaker Nicolas Garde started at the Cave in 2004 and is now making increasingly high quality wines. The vineyards are planted with 21% Pinot Blanc, 20% Riesling, 16% Gewurtztraminer, 13% Pinot Gris and 9% Pinot Noir.
Grapes for this wine are grown in vineyards running along the south and south-east facing Hunawihr hillside slopes at an altitude of 250-320m above sea level. They cover an area of 25 hectares, with calcareous clay soils. Yields are 80 hl/ha and the average age of the vines is 25 years old.
An extremely mild winter in 2006 was followed by a very hot spring in 2007 with temperatures in May reaching more than 30°C. The flowering occurred about a month earlier than usual around the 25th of May. June was warm and stormy with July and August being fresh and wet. September was very good with 6 weeks in a row without rain, warm days and cold nights, perfect for a good maturation.
Grapes harvested in the second half of September were perfect. October was fantastic for the Vendanges Tardives. 2007 is a very good vintage with a lot of delicacy and freshness, very typical of the Alsacian style. The good level of acidity is the best guarantee for a great ageing potential.
This is a blend of Gewurztraminer wines from different parts of the vineyards harvested at optimum ripeness. The must was fermented in temperature controlled tanks between 16-18°C for 3 weeks followed by 3 to 4 months in stainless steel before filtration. No malolactic fermentation was allowed to take place.