REGION Alsace, France
White Flowers - Tea - Orange Peel
A new cuvée from Christophe based on some exceptional Gewurtz he grows on clay and limestone soils. The grapes were macerated in whole bunches for 3 weeks before being pressed to stainless steel for a 9 month elevage. This has a wonderful lifted perfume, but on the palate shows a little restraint with notes of white flowers, tea and orange peel.
The Lindenlaub family has been making wine in the northern Alsace town of Dorlisheim for over 200 years, with Christophe the latest in line to take over the historic domaine. Over the past decade he has worked tirelessly to convert their 12ha to organics and since 2012 has been making some of the most standout zero-addition wines of the region.
The vineyards consist mainly of clay and limestone soil, some with a sandstone sub-layer, with vines mostly aged between 30 and 60 years. The focus has been to harness the potential of these sites, and so, as well as a move away from chemical intervention in the vineyard and cellar, Christophe has elected to use mainly stainless steel for elevage as a means to further define the freshness and precision in the wines.
Much like their maker, each cuvée bursts with energy. At the core of every one is a strong line of acidity underpinned by a deep salinity on the palate - you could call this Christophe’s trademark. Even the more aromatic varieties posses the same quality, giving exceptional length and refreshment.
Despite having zero additions the wines are remarkably stable and hold up very well open over a couple of days.
CHEESE & FOOD PAIRING
Try this with Riseley, a washed rind sheep's cheese