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Winemaker Notes
The nose is unmistakable Rangen, showing intense flinty, aromatic herbal aromas. The palate is rich and powerful with good balance.
Savor this Riesling as an aperitif or with simple dishes that showcase the wine.
Critical Acclaim
97 Points by Robert Parker's Wine Advocate
The 2017 Alsace Grand Cru Rangen de Thann Clos Saint Urbain Riesling fermented very quickly and offers a pure and flinty note on the intense but (certainly) still reductive nose. Lush and juicy on the palate, this is a finely bitter Rangen with concentrated fruit, fine tannins and salty/mineral acidity. Very long and fresh, with rich and concentrated fruit but never without the purity of the Clos. A great wine that will need plenty of time.
Range: 95-97
96 Points by Wine Enthusiast
Notes of flinty reduction combine with fresh green apple and lemon, giving an impression of smokiness. The palate is stony but offers depth and ripeness, with smooth fruit suggesting Amalfi lemon, Mandarin and grapefruit. Here and there a glimpse of Mirabelle plum appears, while the finish speaks of zestiness and barely unleashed power. Let this sleep for a while in the bottle. It will wake up and dazzle you.
96 Points by James Suckling
A very spice and sappy white with pine-nut and dried-apricot character to it all. Full body. Dry and spicy. Big and lively with loads of flavor in this style. From biodynamically grown grapes.
94 Points by Wine & Spirits
The altitude at Rangen de Thann, rising to 1,575 feet, delays budbreak, while the steep volcanic slope provides air drainage, both of which protected this vineyard from the frosts of 2017. The 55-year-old vines at this southernmost vineyard in Alsace provide one of the most distinctive wines in Olivier Humbrecht’s portfolio, a wine of mineral power and structural grace, a riesling that captures the cold winds of spring and delivers them back in fruit that’s brisk and dry. In fact, it’s barely fruity at all, hinting at lemon rind and grapefruit pith, youthfully submerged in a mineral bath, needing bottle age to mellow the crackling acidity and allow the fruit to come forward.