Siegerrebe is a small-berried and immensely aromatic vine variety making luscious grapes with plum color.
Siegerrebe was introduced by Dr. Georg Scheu, a German viticulturist in 1929 at an institute of grape breeding in Rheinhessen.
It was created by forming a hybrid between Gewurztraminer and Madeleine Angevine.
But after some time, Heinz Scheu, son of Georg Scheu has asserted that Siegerrebe was created due to the self-pollination carried out by Madeleine Angevine.
This shows that there is some conjecture concerning the exact parentage of Siegerrebe. Varietal protection was provided to Siegerrebe.
In 1958 it was released officially for public cultivation in Germany and was nearly used to improve the Rieslings. In Germany, there were 110 hectares of the grape variety in 2006 with a declining trend.
After the beginning of the new millennium, the cultivation of Siegerrebe has declined in Germany and the grape variety is now common in England and Canada.
In Belgium, the still wine AOCs are authorized for the production of Siegerrebe: Hageland, et Heuvelland, Cotes de Sambre at Meuse and Haspengouw. The literal meaning of the German term Siegerrebe is Victory vine or Champion vine.
Siegerebbe is referred by this name because of this ability to create high must-weights which break the records.
Regions Where It Is Grown
This vine variety is particularly grown in Germany with some plantations in Washington State, England, North Okanagan in British Columbia and Annapolis Valley in Nova Scotia.
Synonyms OF Siegerrebe include Scheu 7957, Alzey 7957, Sieger and AZ 7957.
The favorable condition for the vine is colder climate because the bud-burst is delayed, whereas the fruit ripens very early. But because of these features, the variety is prone to bird depredation and damage by wasps can be a serious problem.
The vigor is reduced with grape bunches being red-colored, loosely packed and large. This grape variety is vulnerable to chlorosis. It cannot bear a temperature lower than -14.4 ⁰ F and gets killed at this temperature.
Siegerrebe easily gets the increased must weights and is famous as the record holder for the maximum must weight documented in Germany.
The time of harvesting plays an important role in the taste of the wine due to the acid retention. The grapes are slightly squashed and de-stemmed immediately.
They are permitted to soak overnight on the skins before pressing. Then the fermentation of the wine is done in a stainless steel container with the use of wild yeast.
This is further kept on the lees for five months to produce a fresh, lively and clean expression of the wine. The wine has a long finish and revitalizing texture which is completely mouth-watering.
Characteristics of Wine
Even though the wines have elevated must weights, the acidity level is very low.
The finished wine exhibits an immense aroma similar to Muscat but the flavor is similar to Gewurztraminer.
The wine is more used as a blending partner than being a varietal wine.
Several Siegerrebe wines are golden-yellow to yellow-green in color and with high extract. The grape ripens during the third week of August to the starting week of September.
As the ripening of Siegerrebe takes place early, it is seldom utilized early in the harvest season for Federweisser in Germany. The siegerrebe is generally used to produce dessert wines or trockenbeernauslee because of its luscious sweetness.
Siegerrebe is lush and rich wine with soft acidity. The wine is smooth in appearance with little straw hues, honey blonde and aroma of spice, apricot, pineapple, tropical fruits, grapefruit, peach, and rose petals can be observed with notes of tangerine, flowers, litchi nuts, pink grapefruit and spicy flavors of anise and clove.
The palate is full of stone fruits and crisp notes of apple. The wine is medium-bodied with a lively finish and supple texture.
The variety typically produces a lusciously sweet, off-dry wine. The wines are comparatively low in alcohol and acidity, so they are excellent for summer.
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