Furstentum Gewurztraminer (VT)

Soil:

The Furstentum Grand Cru 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 grapes are picked in an over-ripe state several weeks after the start of harvesting (minimum sugar concentration 408 g/l).
The development of "noble rot" (Botrytis Cinerea) dries them out on the vine. The juice is delicately extracted in our air-bag press. The slow, gentle pressing avoids crushing the stalks and pips.
The fermentation proceeds at a controlled temperature in stainless-steel vats.
It gets under way of its own accord thanks to the natural yeast found on the grape skins. As for the Botrytis Cinerea, it concentrates the grapes' sugar levels (30 to 80 g/l of residual sugar) and acidity. The resulting sweet wine is rich and complex, with great ageing potential.

Elevage:

The wine is aged 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 4 to 5 more years before being put on sale.
After that it's up to you to enjoy it within the following 10 years, at the height of its aromatic freshness!

Tasting Notes

Pale, bright yellow-gold. Pear and ineffable brown spices on the nose. Sweet, concentrated and seamless, with a glyceral quality to the peach and pear fruit. Strong spicy character throughout. Ripe, integrated acidity gives this wine very good balance. Finishes suave and long, with considerable sex appeal.

-- Stephen Tanzer - Score 91 - Nov.2010
 

When & with what:

Reserving pride of place for it, with choice dishes, cheeses, creamy desserts

Press: