History
The Traminer is probably the most famous Alsace wine. It comes from the North of Italy and dates from the XVI century. The Gewurztraminer (literally means spicy or musky Traminer) is a selection of the most aromatic Traminer wines and became Gewurztraminer around the year 1950.
Location
Our Gewurztraminer comes mainly from our named localities of Bollenberg and Bux as well as from the young vines from our Grand Cru vineyards
Wine-making
The harvest for our Gewurztraminer 2009 started on 24 September 2009. Slow, pneumatic pressing was followed by static racking. Fermentation in thermo-regulated tuns for one to four months. Maturation on lees from six to eight months. Bottled in June 2010.
Gastronomy
- Spicy dishes (oriental, chinese, thaï, indonesian or indian)
- Foie gras
- Sweet-salty dishes
- Cheeses like munster, blue or pont l’evêque
- Pastry, tart, creme or mousse (avoid chocolate)
Serve at 12°C.
Learn more about food & wine pairing
Tasting
The robe is yellow with light green and pale reflections. The disk is limpid and bright.
The nose is floral and spicy with notes of rose, saffron and black pepper.
In the mouth, the onset is soft, sweet and pleasant. A slight touch of bitterness can be perceived in the middle mouth, but remains very fresh. The balance is very elegant, astringency is coated by a delicate sweetness and brings a tender freshness to the wine.
Ready to be savoured at any time of the day.
Technical sheet elaborated by M. Pascal Leonetti
Best Sommelier of France 2006
Sommelier at l’Auberge de l’Ill (*** Michelin)
