Agathe Bursin Alsace L'As de B 2016
Our ancestors co-planted 6 white varietals in one parcel (5% muscat, 15% pinot-gris, 20% riesling, 20% sylvaner, 20% gewurztraminer and 20% pinot-blanc). In this wine, one discovers the fullness and richness of Gewurztraminer and Pinot Gris, allied with the freshness of Riesling, and the lightness of Pinot Blanc and Sylvaner.
Agathe Bursin was born into a family of vintners. When Agathe was a child, her grandmother let her smell wines and decide if it was dominated by "fleure" or "fruit". In the kitchen, her grandmother made Agathe close her eyes and guess what was put in her mouth. These childhood experiences have contributed to Agathes current interest in flavors and fragrances.
Located in the commune of Westhalten, about fifteen kilometers to the south of Colmar, three famous hills of calcareous formation, Zinnkoepflé, Strangenberg and Bollenberg, form a crown around the village. Westhalten is famous for its Mediterranean-like microclimate. Indeed, this area is among the driest areas of France (500 mm of precipitation per annum), because it is protected by the two highest summits in the Vosges, le Grand-Ballon and le Petit-Ballon. This feeble rainfall over ancient limestone soils (along with fossilized anemones and oyster shells) creates one of Alsace most unique terroirs.
With its fairytale aesthetic, Germanic influence and strong emphasis on white wines, Alsace is one of France’s most unique viticultural regions. This hotly contested stretch of land running north to south on France’s northeastern border has spent much of its existence as German territory. Nestled in the rain shadow of the Vosges mountains, it is one of the driest regions of France but enjoys a long and cool growing season. Autumn humidity facilitates the development of “noble rot” for the production of late-picked sweet wines, Vendange Tardive and Sélection de Grains Nobles.
The best wines of Alsace can be described as aromatic and honeyed, even when completely dry. The region’s “noble” varieties, the only ones permitted within Alsace’s 51 Grands Crus vineyards, are Riesling, Gewurztraminer, Muscat, and Pinot Gris.
Riesling is Alsace’s main specialty. In its youth, Alsace Riesling is dry, fresh and floral, but develops complex mineral and flint character with age. Gewurztraminer is known for its signature spice and lychee aromatics, and is often utilized for late harvest wines. Pinot Gris is prized for its combination of crisp acidity and savory spice as well as ripe stone fruit flavors. Muscat, vinified dry, tastes of ripe green grapes and fresh rose petal.
Other varieties grown here include Pinot Blanc, Auxerrois, Chasselas, Sylvaner and Pinot Noir—the only red grape permitted in Alsace and mainly used for sparkling rosé known as Crémant d’Alsace. Most Alsace wines are single-varietal bottlings and unlike other French regions, are also labeled with the variety name.
With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, 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 wine 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.