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Louis SIPP Nature'S Riesling 2012

Riesling from Alsace, France
    12.5% ABV
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    12.5% ABV

    Winemaker Notes

    The nose is very expressive with grapefruit and tropical fruits flavors. This is a dry Riesling, with a nice balance and a good length.

    Perfect with all dishes which require a dry white wine: crustaceans, shellfish, fish (grilled or served insauce), white meat, and of course, sauerkraut.

    Critical Acclaim

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    Louis SIPP

    Louis SIPP

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    Louis SIPP, Alsace, France
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    Louis SIPP began his family's involvement in wine growing at the end of the First World War. Louise , pioneering grandmother of the family, acquired the first plots of vineyard while her husband Louis was away on the Russian Front. The first vats were also bought at this time. Some of those old vats are still in use, and can be seen in our wine cellars. At this time grapes were harvested on the Kirchberg hill (today classified as "Grand Cru" land) and carried in baskets on the harvesters' backs down to the presses, wich were situated at the top end of the town. The first wine awards were given from around 1920.

    In 1962, August's sons Louis and Pierre, aided by Pierre's wife Simone, began a rethink of the vineyard's use of vine varieties, veering the business toward the higher quality "noble" varieties Riesling, Gewurztraminer and Tokay Pinot Gris. The vineyard was also by the acquisition of plots bordering those the business already used in Ribeauvillé's very best locations. In 1964 a new wine production plant was brought into service to have the best facilities for handling grapes from around sixty hectares of exceptional land in Ribeauvillé's geological rift zone.

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    With its fairytale aesthetic, Germanic influence and strong emphasis on white wines, Alsace is one of France’s most unique viticultural regions. This hotly contested stretch of land running north to south on France’s northeastern border has spent much of its existence as German territory. Nestled in the rain shadow of the Vosges mountains, it is one of the driest regions of France but enjoys a long and cool growing season. Autumn humidity facilitates the development of “noble rot” for the production of late-picked sweet wines, Vendange Tardive and Sélection de Grains Nobles.

    The best wines of Alsace can be described as aromatic and honeyed, even when completely dry. The region’s “noble” varieties, the only ones permitted within Alsace’s 51 Grands Crus vineyards, are Riesling, Gewurztraminer, Muscat, and Pinot Gris.

    Riesling is Alsace’s main specialty. In its youth, Alsatian Riesling is dry, fresh and floral, but develops complex mineral and flint character with age. Gewurztraminer is known for its signature spice and lychee aromatics, and is often utilized for late harvest wines. Pinot Gris is prized for its combination of crisp acidity and savory spice as well as ripe stone fruit flavors. Muscat, vinified dry, tastes of ripe green grapes and fresh rose petal.

    Other varieties grown here include Pinot Blanc, Auxerrois, Chasselas, Sylvaner and Pinot Noir—the only red grape permitted in Alsace and mainly used for sparkling rosé known as Crémant d’Alsace. Most Alsatian wines are single-varietal bottlings and unlike other French regions, are also labeled with the variety name.

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    Riesling

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    A regal variety of incredible purity and precision, Riesling possesses a remarkable ability to reflect the character of wherever it is grown while still maintaining easily identifiable typicity. This versatile grape can be just as enjoyable dry or sweet, young or old, still or sparkling and can age longer than nearly any other white variety. Riesling is best known in Germany and Alsace, and is also of great importance in Austria. The variety has also been particularly successful in Australia’s Clare and Eden Valleys, New Zealand, Washington, cooler regions of California, and the Finger Lakes region of New York.

    In the Glass

    Riesling typically produces wine with relatively low alcohol, high acidity, steely minerality and stone fruit, spice, citrus and floral notes. At its ripest, it leans towards juicy peach, nectarine and pineapple, while cooler climes produce Rieslings redolent of meyer lemon, lime and green apple. With age, Riesling can become truly revelatory, developing unique, complex aromatics, often with a hint of petrol.

    Perfect Pairings

    Riesling is quite versatile, enjoying the company of sweet-fleshed fish like sole, most Asian food, especially Thai and Vietnamese (bottlings with some residual sugar and low alcohol are the perfect companions for dishes with substantial spice) and freshly shucked oysters. Sweeter styles work well with fruit-based desserts.

    Sommelier Secret

    It can be difficult to discern the level of sweetness in a Riesling, and German labeling laws do not make things any easier. Look for the world “trocken” to indicate a dry wine, or “halbtrocken” or “feinherb” for off-dry. Some producers will include a helpful sweetness scale on the back label—happily, a growing trend.

    MTISIPRIE12_2012 Item# 148168