Soil:

A Kientzheim vineyard.
Clay-limestone soil, gently sloping, south-facing.

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 barrels for 6 to 9 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 matured for 1 or 2 years before being offered for sale. This bottle-ageing also plays a role in the wine's development. Here, the opposite of oxidization happens: reactions in the oxygen-free environment bring about the development of the bouquet, and give it subtler nuances.

Tasting note:

"Beautiful colour with a thin golden yellow . Beautiful brightness and clarity. Stylish shimmering glare, finely tinted with straw yellow .
Very nice bouquet of flowers finely aromatic. Everything in finesse, both elegance and race, smells delicate and refined.
Evolution of aromatic spices, with discreet notes and fine balsamic still emerging: pollen, flowers, petals and seeds or bark on a gourmet butter paste.
Palate : in the attack suave; very pleasant sensations of a wine delicately elegant and beautiful with a fine length ending on the kernel of cherry.
Pleasant voluptuous spicy flavors, this is finely balanced notes of tea and bread or pasta subtly toast.
Temperature: 11 ° C.
Alain Segelle - 12 octobre 2007

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 4/10: Pinot Gris  with a little fatness, pinot Auxerrois and dry Gewurztraminer from cold vintages.

When & with what:

An aperitif wine, it stands on its own.
Otherwise, serve with ewe's milk cheese from the Pyrenees, or parmesan cheese from Italian ewes

Here is a list of food items that make an ideal pairing with

your Gewurztraminer wine provided by EatDrinkDine.com

Saute’ed or terrine foie gras, smoked oysters, salmon 

or trout, chicken, duck or goose liver pates, prosciutto with fruit, pancetta or bacon

Mild blue cheeses like Gorgonzola and Maytag, cream-

style cheeses like cottage, cream and fromage, fresh 

Mozzarella, semi-hard cheeses like Mild Cheddar, Fontina, 

Gouda, Jarlsberg or Swiss

Apples, pears, peaches and apricots

Leek and onion Quiche or Quiche Lorraine and cheese 

souffle’

Chicken, turkey or French onion soup, Oyster stew and 

Vichyssoise

Chef’s salad, Chinese chicken or Waldorf salad

Calamari fried or saute’ed, grilled halibut, mahi mahi, 

monkfish, red snapper, salmon, sole, swordfish or trout, 

baked sturgeon and seafood brochette

Grilled or saute’ed abalone, poached oysters or grilled 

on the half-shell, grilled shrimp or scallops

Chicken Satay, teriyaki or barbecued, chicken pot pie, 

roasted Cornish hen, duck, goose or turkey

·        Baked ham, saute’ed pork chops, barbecue pork ribs, 

pork roast or tenderloin, sweetbreads saute’ed with cream 

sauce, veal chops saute’ed or roasted, veal marsala or 

scallopine

Roasted game hen or quail, rabbit

Macaroni and cheese, Canadian bacon and pineapple 

pizza

Steamed white rice, braised endive or radicchio, saute’

ed fennel, baked or mashed potatoes, creamed spinach, 

acorn or butternut squash, mashed sweet potatoes

Beef with curry/coconut milk or with hot chiles and 

basil, chicken or lamb curry, Moo Shoo Pork, Orange 

Chicken, Sweet and Sour or Twice-Cooked Pork, Seafood 

with curry/coconut milk, Pan-Blackened Fish (Cajun or 

Creole), Pad Thai and Moussaka