Winemaker Notes
In 1896 the Willm family founded the Willm Estate in Barr, at the foot of the majestic Kirchberg de Barr Grand Cru vineyard. Willm has always been concerned with revealing the best of its terroirs and sharing its exceptional wines with the whole world. Thanks to the adventurous founder Emile Willm, the estate’s wines were the first from Alsace to be exported to the United States in the early 1930s, after prohibition laws were lifted. Their wines are celebrated for their blend freshness, minerality and elegance; they are synonymous with tradition, terroir, purity and refinement.
If Willm isn’t in an American history book, it should be. The winery was the first producer in Alsace to export to the United States after prohibition, and it’s said that Al Capone favored the wines after his release from Alcatraz. Though the Willm family has been making wine in Alsace since 1896, their French heritage dates back to 1398. Willm’s portfolio includes four Grand Crus, sparkling Cremant d’Alsace and late-harvest sweet wines, in addition to their reserve range. The winery is known for its easy-drinking, well-priced Riesling that pairs well with shellfish, grilled seafood and white meats. Among Alsace’s rarer sparklers is Willm’s Crémant d’Alsace Blanc de Noirs, a white bubbly made from 100% Pinot Noir. The vineyards span the Haut-Rhin (upper Rhine) and the Bas-Rhin (lower Rhine) in three locations, encompassing a diversity of soils and allowing Willm to produce a range of styles. The winery received its organic certification in 2012.
With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended white wines. In many European regions, strict laws are in place determining the set of varieties that may be used in white wine blends, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied white wine blend, like Chardonnay, would do well combined with one that is more fragrant and naturally high in acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
Small but mighty, this picturesque region in northeastern France is renowned for its white wines produced by passionate families whose winemaking roots span generations and even centuries. Nestled between the Vosges Mountains and the Rhine River, Alsace benefits from a sunny, dry climate and a long growing season. It is one of the most geologically diverse regions in the world — one of the many reasons why Alsace rocks!
Alsace wines include dry, mineral-driven Riesling, earthy Pinot Gris, refreshing Pinot Blanc, exuberant Gewurztraminer, elegant Pinot Noir, and more. From traditional-method sparkling wines to easy-drinking AOC Alsace, to complex Grand Cru bottlings from 51 distinct sites, and rich, late harvest wines, Alsace produces a wine for every occasion. Most Alsace wines are single-varietal bottlings and are labeled with the grape name. The region is also one of the greenest wine-producing areas in France, with 36% of its vineyard area certified organic.
Riesling, the region’s calling card, is dry, fresh and floral in its youth, developing complex mineral and flint character with age. Gewurztraminer is known for its signature spice and lychee aromatics. Pinot Gris is prized for its combination of crisp acidity and savory spice as well as ripe stone fruit flavors. Pinot Blanc is an affable food partner or porch sipper. Pinot Noir, the only red grape in AOC Alsace, is now authorized in three Grand Cru areas and is also used for Crémant d’Alsace sparkling rosé. Any bottle you choose will offer deliciousness, pleasure and value that is unprecedented in other wine regions.