Pierre Sparr Alsace One 2016 Front Label
Pierre Sparr Alsace One 2016 Front LabelPierre Sparr Alsace One 2016 Front Bottle Shot

Pierre Sparr Alsace One 2016

  • WE89
750ML / 12% ABV
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  • WE90
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750ML / 12% ABV

Winemaker Notes

Soft, light yellow hue in the glass. On the nose, Alsace One is fresh and minerally, with light, fruity notes of lychee, hints of firestone and grass, paired with tropical aromas. The palate follows with fresh fruit flavors; a dynamic acidity plays around the tongue. This balanced wine has a light, racy body and a long, spicy finish.

Blend: 40% Muscat, 40% Riesling, 20% Pinot Gris

Critical Acclaim

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Wine Enthusiast
Just a hint of rose petal blends in with lemon on the nose. The palate shows the same flavors but lacks a little direction. Nonetheless, there is freshness in the rose and lemon flavors.
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Pierre Sparr

Pierre Sparr

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Pierre Sparr, France
Pierre Sparr Pierre Sparr Winery in Beblenheim Winery Image

The Alsace region of France is known throughout the world for its lovely, dry white wines. Vineyards were first planted in this narrow valley during the height of the Roman Empire. Maison Pierre Sparr was established by the Sparr family in 1680 in the desirable Haut Rhin. Today quality remains Pierre Sparr’s primary focus and the winery consistently exceeds AOC guidelines (Alsace produces only AOC level wines). Minimal intervention in the winery preserves the characteristics of the land; gentle whole cluster pressing followed by slow, cool fermentation. Sparkling wines are all traditional method (as in Champagne). The grapes are farmed sustainably. Pierre Sparr wines are a pure expression of Alsace with its varied geology and topography; authentically Alsatian wines - aromatic, fruity, elegant, clean and vibrant. Pierre Sparr wines are food-friendly and accessible for everyday consumption.

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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, Alsatian 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 Alsatian wines are single-varietal bottlings and unlike other French regions, are also labeled with the variety name.

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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.

WID10000720102616_2016 Item# 430125

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