Soil:

Furstentum lies at 400m altitude, facing due south.
It is one of the last remaining vestiges of the sub-Mediterranean era which Alsace experienced.
The soil is very stony and drains well because the calcareous bedrock breaks through.

Vinification:

The juice is extracted with infinite care in our air-bag press. The slow, gentle pressing avoids crushing the stalks and pips.
The must starts fermenting of its own accord thanks to the natural yeast present in the juice, and the fermentation generally lasts from 4 to 10 weeks. It is carried out in stainless-steel vats equipped with temperature control, a medium which maximises the expression of this variety's aromas.

Elevage:

The wine is matured on its lees in large oak barrels for 12 months.
This lees-contact contributes richness to the wine. What is more, the oxygen which passes through the pores of the wood brings about a gentle oxidization of the wine, and the subsequent opening up of its aromas.
The wine is then bottled and aged for 2 to 3 further years before being offered for sale.
This bottle-ageing also plays a role in the wine's development. Here, the opposite of oxidization happens: thanks to certain reactions in the oxygen-free environment, the bouquet develops and takes on subtler nuances.

Tasting notes:

- 90 - 2006 Domaine Paul Blanck Gewurztraminer Furstentum
Medium yellow. Tangy yellow fruits, caramel and rose petal on the nose, with lovely lift from botrytis. A sweet, spicy, moderately glyceral fruit bomb in the mouth, with underlying minerality standing in for low acidity to give shape to this full, broad, tactile wine. Really pure fruit here, and impressively smooth and long on the back end. This may well age on its balance and stuffing, but it will also give early pleasure.
Stephen Tanzer's International Wine Cellar - Issue 141: November/December 2008 - Alsace 2007 and 2006

Scale  perception  of sweetness and acidity :

This scale is subjective, it depends on your perception of sugar and acidity. Each one sweetens its coffee differently, each one will have another perception of sweetness  and  acidity.The sugar perception is very  personnal.Our engagement by this scale is the result of the perception of  sucrosity by a tasting. These indications are given for one period  from three years. After this time, the perception of the sucrosity can evolve/move.
Position 8/10 : pinots gris, gewurztraminers rich from the  grands crus Furstentum et Mambourg.

When & with what:

Desserts in which spices play a leading role.
Apricot cake with almonds.

Press :

- Cité page 60 - Les meilleurs vins de France 2009 - Le guide de référence de la Revue du Vin de France.

- "Ce gewurztraminer s'exprime sur un registre limpide. Une belle fraîcheur apaise les expressions fruitées du cépage. La bouche se montre droite, gourmande et digeste. Elle possède une bonne textutre tendue. Le vin est bien géré." Vin noté entre 15 et 17,5 sur 20.
Millésime 2006 - Alsace - La Revue de vin de France - Juin 2007

- 90 - 2006 Domaine Paul Blanck Gewurztraminer Furstentum
Medium yellow. Tangy yellow fruits, caramel and rose petal on the nose, with lovely lift from botrytis. A sweet, spicy, moderately glyceral fruit bomb in the mouth, with underlying minerality standing in for low acidity to give shape to this full, broad, tactile wine. Really pure fruit here, and impressively smooth and long on the back end. This may well age on its balance and stuffing, but it will also give early pleasure.
Stephen Tanzer's International Wine Cellar - Issue 141: November/December 2008 - Alsace 2007 and 2006