Julien Schaal Grand Cru Schoenenbourg Riesling 2018
- Light, aromatic
This is a cheat day riesling if ever there was one. Riotously full-flavoured the second you take a sip, it’s then whisked away by a flash of bright acidity that leaves you longing for more, while the embers of the intensely citrus, peach and pineapple-driven palate sizzle on the palate long after. There’s complexity to spare, as you’d expect of a riesling from a Grand Cru site, and the unique character of the terroir is screamingly obvious. One you could hold onto for decades, but that’s no less entrancing right now.
Part of our Women in Wine Collection
We are committed to ALWAYS having wines available that are made by women. In an industry that’s still dominated by men, we believe in celebrating the incredible work women are doing. Here’s to our Women in Wine!
Winemakers: Sophie & Julien Schaal. Sophie’s a Burgundian native as well as a Dijon University graduate, and makes these wines with husband Julien.
“Wonderfully layered and rich with an intense, cooked-peach and tangy pineapple character. Full body. Power. Yet, direct acidity and alcohol gives this drive and precision. Drink now or hold.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Riesling
- Serving Temp.
From the producer
A deep, rich herby nose displays sweet, lime-edged fruit. There's some smoky depth, and hints of honey. The palate is concentrated and full, with the medium sweet fruit framed by good acidity and a minerality.
Situated to the north of Riquewihr, the vineyard runs along the rather steep south and south-east flanksof the Schœnenbourg hillside, at an altitude of 265 to 380 metres.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Salt & pepper squid
- 3 (about 600g) large cleaned squid hoods
- 1L (4 cups) vegetable oil
- 40g (1/4 cup) plain flour
- 1 tsp salt
- 1 tsp ground white pepper
- 1 tsp Chinese five-spice
- 1/2 tsp chilli powder
- Lemon wedges and soy sauce with
- sliced fresh red chilli, to serve
- Use a sharp knife to cut through 1 side of each squid hood lengthways. Open out flat with inside surface facing up and score surface diagonally. Cut into 3.5cm squares and pat dry with paper towel.
- Heat the oil in a large wok over medium heat until it reaches 190°C on a confectionary/oil thermometer. (Or, add a 5cm cube of bread to the oil - it should turn light golden in 10 seconds.)
- Meanwhile, combine the flour, salt, pepper, Chinese five-spice and chilli in a medium bowl. Add the squid and toss gently to coat.
- Remove half of the squid from the flour mixture and shake off any excess. Add to the oil and cook, turning with a slotted metal spoon, for 2 minutes or until the squid just turns golden and curls. Use the slotted spoon to transfer the squid to a large plate lined with paper towel to drain. Reheat the oil in the wok to 190°C. Repeat with the remaining squid.
- Serve immediately with the lemon wedges and chilli soy sauce.