Pfaff – La Cave des Vignerons of Pfaffenheim
Riesling is quite the grape to grow. Its wood is sturdy, and this allows for it to adapt well to the cold. Riesling is naturally high in acidity, and when planted in the right locations it can retain this fierce acidity, even at high yields.
Acidity not only helps the wine’s potential to age, but also helps protect it from bacterial spoilage, and any influences from yeast or oxygen, which would be detrimental to such an aromatic grape variety. It is also high in extract, meaning that presence of sugar can help its evolution and longevity in the bottle.
Riesling is the type of grape that reflects the terroir quite well. All the wines from Pfaff’s tasting were coming from limestone soil, which imparts a particular minerality, as well as concentrated citrus fruit flavors. These plots of land have very little water available to the vines, so they suffer a little bit and work hard to find water. This stress creates complexity and purity in the juice and ultimately, the wine.
The following wines were my favorite at the tasting:
There are any number of Pfaff wines available here at the SAQ, so if you have enough patience, you can easily tuck these wines away in the cellar and forget about them for the next 10-15 years easily. Very special thank you to Frédéric Raynaud and Vins Philippe Dandurand for this amazing opportunity and tasting…an experience I won’t soon forget.