Winemaker Notes
Field blend of Alsatian varieties. A single site at the mouth of the valley in Bergheim. South facing. A very cold site. Multi-colored Keuper marls and rare limestone insertions. Planted between 1977-1997. 10,000 vines per ha. Indigenous yeast. Very slow, whole-cluster pressing for up to 12 hours. Fermented and aged in large ancient foudres for 12 months. Certified biodynamic.
Professional Ratings
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James Suckling
This is a very striking and powerful dry white that has so much structure, but also an exotic aspect that beautifully counterpoints the dark, mineral side of the wine. This combination pushes the hint of grape sweetness into the background. Very long, fascinating and cool finish. Where is the poulet de Bresse aux truffes? A co-fermented field-blend of varieties. From organically grown grapes. Drink or hold.
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Wine Spectator
An exotic, off-dry white, with a skein of ground cardamom, ginger and baking spices winding through the layers of guava, kumquat and litchi fruit, and accents of jasmine, pastry cream and crystallized honey. It's medium-bodied and bright, with a well-defined frame of acidity effortlessly enmeshed in the silky flavor range. Drink now through 2032.
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.