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90+pts Wine Advocate
From a 35-are plot, picked on 1 October, macerated for six hours and fermented for one month in a 15-hectoliter foudre, the 2019 Grand Cru Brand Riesling opens with a pure, fresh and flinty as well as spicy bouquet of intense lemon as well lush stone fruit aromas intertwined with yeasty and saline notes. Pure, crystalline and lush on the palate, this is a full-bodied yet lean and linear Brand with enormous salinity on the almost austere and drying finish. The wine was bottled with a low pH at 2.9 and total acidity of 7.7 grams per liter. It needs to be aged in the bottle for years to gain finesse. 13% stated alcohol. Natural cork. Tasted at the domaine in May 2022. Drink Date: 2028 – 2040

Published:Mar 09, 2023

Founded in 1854, this is one of the purest and most elegant styles of Alsace Riesling, and its countless international awards show testament to this. The terroir is a complex labyrinth of rocks, and the result is a mineral-driven wine with well-integrated acidity and white fruit notes.-winery

Terroir: When leaving the Munster valley, overlooking the town of Turckheim, this Grand Cru boasts intense sunshine. Located on the Ribeauvill fault mosaic, facing south and south-east, it extends up to an altitude of 380 meters. Brand is a complex labyrinth of rocks laying on a granite substrate, rocks composed of quartz, feldspar and mica, providing sandy and coarse soil. Turckheim granite has remarkable homogeneity and is made up of two variably small mica layers. This subsoil type has heating effects on the roots, which enhances the good ripening of grapes and malic acid combustion. It also creates a microclimate from the heat stored on the surface by its small rocks. In the central part of the Grand Cru, granite rock is topped with a layer of arena 5 to 8 meters thick, allowing the root system to grow very deep. The soil is acid, limestone-free with not much clay. It is very poor in loam and is mostly composed of sand.
Age of the vines: 60 years old
Methos of fermentation: The grapes are pressed whole for approximately 7 hours in a pneumatic press. The setting is natural. Fermentation starts spontaneously with local yeasts in a century old barrel. It is followed by ageing on fine lees for several months, until bottling.
This showstopper Grand cru wine has ripe berry and clementine aromas. The site name means land of fire. You will want to save bottles. Any initial austerity will dissipate with a tad more age.