Born from the earth: The character of great wines depends above all on the nature of the soil and the terroir: its location, the minerals available to the vine, clay that retains water and sand that aerates the soil. Each type of soil gives the wine its own personality.
Born from the sky: Soil alone is not enough. The growth and quality of the grapes also depend on sunshine, exposure to wind and morning mist, and nearby water.
Born from the hand: It takes an alchemist to work this magic! This is where human talent and experience come into play, bringing out the best in the soil and the climate.
Thus a terroir is born: a complex web of interrelationships between bedrock, soil, atmosphere, weather and the passage of time. An environment in harmony with the vine, whose natural elements winegrowers have learned over the centuries to understand and pass on to the wine. The imprint of the terroir gives our wines a touch of soul, at once unique and complex.
Geology and climate
Alsace lies in a north-south rift valley that split an ancient mountain range, whose remnants are the Vosges to the west and the Black Forest to the east. Bounded by the Jura to the south and the hills of northern Alsace to the north, it forms a basin with a sunny, warm and dry semi-continental climate. The Alsace vineyards lie in the Vosges foothills at 180 to 400 metres, i.e. above the fog that settles on the plain. Sunshine and heat retention are far greater than on the plain.
These foothills lie in the rain shadow of the Vosges, giving them a very distinctive climate: this is one of the driest areas in France with an average rainfall of 500 to 700 mm a year.
In autumn, warm days alternate with cool nights, ideal for a long, slow ripening of the grapes. This favours the development of complex aromas while preserving acidity which gives the wines their freshness.
Alsace's geology is a true mosaic: granite, limestone, clay, schist and sandstone. This great diversity of terroirs suits many grape varieties. We grow six of them: Pinot Blanc, Riesling, Muscat, Pinot Gris, Gewurztraminer and Pinot Noir.
Grands Crus
The notion of Grand Cru appeared in Alsace as early as the 9th century. Over time, the experience and know-how of generations of winegrowers revealed the finest and most remarkable soils.
These exceptional sites are strictly defined by unique geological and climatic criteria and represent the finest terroirs in Alsace. Of the 51 Grands Crus in Alsace, we own vines in three:
Grand Cru KITTERLÉ: Mineral complexity
At the mouth of the Lauch valley, north of Guebwiller, Kitterlé rises as a spur of the Unterlinger mountain, offering several exposures (south, south-east and south-west) on very steep slopes. Well sheltered from the north wind, it enjoys remarkable sunshine and occupies a unique site in Alsace, at 270 to 360 metres.
Its bedrock consists of coarse Vosges sandstone and quartzite conglomerate from the middle Buntsandstein. Carboniferous greywackes are abundant in the west of this sandstone-volcanic terroir.
Immense walls of dry stones retain the light and sandy soil. They allow only very low yields, resulting in highly concentrated aromas and exceptional ageing potential.
Tasting notes: :
Riesling is especially well adapted to this terroir. Its flattering nose with slightly mineral notes sends out an invitation to drink. On the palate this wine reveals its finesse, an exquisite fruitiness backed by pleasant acidity.
Wine and food pairing: :
“ The tautness of these wines and the finesse of their aromas make for delicious pairings with fish and tender-fleshed seafood, raw or cooked, served with a delicate sauce.
Turbot, brill, sole and oysters are perfect companions, which go well with the touch of mineral in the wine. The smoky character of the wines enhances the flavours of these dishes. “
Romain ILTIS
Best Sommelier of France 2012
Grand Cru SAERING: Fruit and finesse
North-east of Guebwiller, next to Kitterlé, Saering faces east and south-east at 260 to 300 metres.
Covered by Oligocene formations of Lattorfian age - conglomerates of Buntsandstein sandstone pebbles interbedded with marl - this terroir has a limestone subsoil that sometimes outcrops. The soil is relatively heavy, sandy-marly and very stony.
Here we grow only Pinot Gris and Gewurztraminer.
Tasting notes:
Wines grown on this terroir have a typical floral bouquet. The varietal fruit is pronounced, supported by a dry, racy palate. The nose is harmonious and spicy giving way to aromas of honey and grilled almonds in the mouth.
“ All the grape varieties express crisp, fruity notes. The structure shows a clear freshness, enhanced by a remarkable saline note on the finish. These mouthwatering wines have beautiful length.
The Gewurztraminer remains fresh and easy to drink, with a saline, noble herbal character often reminiscent of aquatic herbs. ”
Romain ILTIS
Best Sommelier of France 2012
Wine and food pairing:
Enjoy it on its own or with roasts, game, pig's trotters, leg of lamb or chocolate desserts.
Grand Cru SPIEGEL: Charming and feminine
Spiegel stretches across the mid-slopes of the communes of Guebwiller and Bergholtz. Renowned for over 50 years, it has retained the qualities that built its reputation.
Lying on a moderate slope between 260 and 315 metres, it faces east. Its Oligocene bedrock of conglomerates (mainly sandstone pebbles) interbedded with Lattorfian marl is partly covered with Triassic sandstone scree and colluvium, and occasionally outcrops. The resulting soils are clay-sandy, with good water retention.
This terroir is ideal for Gewurztraminer and, on its southern slope, for Riesling.
Tasting notes:
“ This Riesling plays out its subtle aromas of white flowers and herbal tea.
The Gewurztraminer is often very ripe, with pronounced notes of dried fruit and jam. All the varieties show refined length and balance. ”
Romain ILTIS
Best Sommelier of France 2012
Wine and food pairing:
Try this Riesling, with its fruity and intense nose, with oysters, sea and freshwater fish, or rack of lamb.
Serve the Gewurztraminer with foie gras, veal kidneys or veal sweetbreads.
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