Altenbourg Gewurztraminer

2023-06-02 Print

The Crus

Altenbourg Gewurztraminer

1 bottle of 0.75 L

A surprising wine of freshness and balance. Precise and harmonious.


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


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.


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:

A surprising wine of freshness and balance. Precise and harmonious.
Nose: floral, smoky with hints of dried flowers, white pepper.
Palate: fine attack and oily, exotic fruits, then continue on a well wrapped mouth with spicy notes between cloves and pepper and creamy.
Finish with a superb note of candied lemon.

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 5/10: Pinot Gris  with a little fatness, Pinot Auxerrois and  terroir Gewurztraminer from cold vintages after 3/4 years of evolution  in the bottle 

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.


Belle pureté de bouche, les peaux du raisin donnent un sensation texturante en bouche, elles gomment le léger résiduel. Désaltérant, parfait à l'apéritif."

Domaine Paul BLANCK et Fils Vignerons d'émotion
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