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Domaines Schlumberger Kitterle Grand Cru Pinot Gris 2005

Pinot Gris/Grigio from Alsace, France
  • WS91
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Winemaker Notes

With a single holding of more than 330 acres at Guebwiller, Domaines Schlumberger is the largest Grands Crus producer in Alsace. All Schlumberger wines are estate-grown. Seventy five percent of the vines are planted on very steep, terraced slopes, requiring horses be used for field work. The outstanding quality of the wines is due largely to Schlumberger's superior vineyards, but also because yields are deliberately kept low.

With a base of red sandstone, the Kitterle's permeable soil also includes plenty of quartz mixed with sand and gravel. This combination results in extremely rich wines and a very low yield.

The Pinot Gris, previously called Tokay d'Alsace, is one of the oldest Alsace grapes. The varietal is characterized by buttery, smoky aromas and powerfully intense flavors.

A fruity wine offering a subtle, complex bouquet with honey aromas. Luscious fruit flavors accented with cream, vanilla and almond. Good natural acidity. An elegant and supple wine, it is suitable for all occasions. Enjoyable now, but can easily be kept 6-8 years.

Critical Acclaim

WS 91
Wine Spectator

The lightly floral nose belies the intensity of this off-dry white. The silky palate shows honeyed flavors of guava and peach, to which a slightly bitter orange peel note is a pleasant counterpoint. Ends with a delicious, mouthwatering tang. Drink now through 2020. 830 cases made

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Domaines Schlumberger

Domaines Schlumberger

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Domaines Schlumberger, , France - Other regions
Domaines Schlumberger
Domaines Schlumberger only harvests grapes from their own vineyards and are entirely dedicated to quality, which is achieved through deliberately producing very restricted yields per hectare.

The planting and judicious choice of grape varieties, pruning the vines, constantly surveying the grapes as they ripen, and the precious care that they are given enable a strict selection to be made during harvesting. Each plot, or even each bunch of grapes, will only be picked if it is completely ripe.

A long and narrow valley producing flavorful red, white, and pink wines, the Rhône is bisected by the river of the same name and split into two distinct sub-regions—north and south. While a handful of grape varieties span the entire length of the valley, there are significant differences between the two zones in climate and geography as well as the style and quantity of wines produced. The Northern Rhône, with its continental climate and steep hillside vineyards, is responsible for a mere 5% or less of the greater region’s total output. The Southern Rhône has a much more Mediterranean climate, the aggressive, chilly Mistral wind, and plentiful fragrant wild herbs known collectively as ‘garrigue.’

In the Northern Rhône, the only permitted red variety is Syrah. In the appellations of St.-Joseph, Hermitage, Cornas, and Côte-Rôtie (where up to 20% Viognier may be co-fermented), it produces savory, peppery wines with telltale notes of olive, bacon fat, and smoke. Oily, perfumed whites are made from Viognier in Condrieu and Château-Grillet, while elsewhere only Marsanne and Roussanne are used, with the former providing body and texture and the latter lending nervy acidity. The wines of the Southern Rhône are typically blends, with the reds often based on Grenache and balanced by Syrah, Mourvèdre, and an assortment of other varieties. All three northern white varieties are used here, as well as Grenache Blanc, Clairette, Bourbelenc, and more. The best known sub-regions of the Southern Rhône are the reliable, wallet-friendly Côtes du Rhône and the esteemed Châteauneuf-du-Pape. Others include Gigondas, Vacqueyras, and rosé-only appellation Tavel.

Syrah/Shiraz

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Marked by unmistakable aromatics, a savory palate, and an elegant texture, Syrah is capable of producing fascinatingly complex and long-lived wines with a stunning purple hue. Native to the Northern Rhône, Syrah’s best examples are found in Hermitage and Côte-Rôtie. It is also an important component of the GSM blends of the Southern Rhône and beyond, alongside Grenache and Mourvèdre. Both varietal Syrah and GSM blends are common in Australia and California and are gaining popularity in Washington State. In Australia, Syrah is known by the synonym Shiraz, which tends to indicate a bolder, fruit-driven style of wine, and is occasionally blended with Cabernet Sauvignon for added depth and structure.

In the Glass

At its best, Syrah shows aromas and flavors of purple fruits, fragrant violets, baking spice, white pepper, smoke, and even bacon fat. Many examples from California aim to recreate this savory style, while others focus more on concentrated fruit flavors. In Australia, under the name Shiraz, it shines as that country’s unofficial signature red grape, producing deep, dark, intense, and often jammy reds.

Perfect Pairings

Cool-climate Syrah, with its peppery spices, is a natural match with flavorful Moroccan-spiced lamb dishes, where the spice is more about flavor than heat. With Australian Shiraz, grown in warmer regions, heavy meat dishes with abundant protein and fat are a necessity to match the intensity of the wine.

Sommelier Secret

Due to the success of Australian “Shiraz,” this synonym for Syrah has been adopted by winemakers throughout the world. If the label says “Shiraz,” you can typically expect a plush, fruity, and potent wine made in the Australian style. New World "Syrah" will generally more closely resemble the French style.

WWH112154_2005 Item# 102579

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