Bright straw-green. Ripe chamomile and sweet herb nuances complement yellow peach and pear on the ripe nose. Then rich and round on the palate, with ripe acidity framing the yellow fruit and sweet herb flavors. The persistent finish shows good lemony zing. The Bihl is characterized by calcaire oolithique and is one of only three islands of this type of soil in the area around Pfaffenheim and Rouffach (the others are the grand cru Steinert and Rouffach’s Rot-Murlé). These areas suffer water stress in hot, dry vintages due to the poor nutrient status of the soils and excellent drainage that clearly doesn’t allow the build-up of any water reserves. “It’s demanding site,” notes Rieflé with a smile. The technical data says that this wine has zero (!) residual sugar and a whopping (given the total absence of sugar) 8.7 g/l total acidity, and yet it doesn’t taste shrill or tart.