Alsace

Domaine André Kientzler

kientzler

The Estate

The Kientzler domaine is a small, 5th generation family-run estate spread out over the villages of Ribeauvillé, Bergheim, Hunawihr and Riquewihr. The vineyard consists of 13.8 hectares of vines, of which 4.4 hectares are classified Grand Cru. Riesling and Gewürztraminer make up about half of the family’s vineyards, and five other varieties also contribute to the Domaine’s output of approximately 6,000 cases per year. The winemakers’ passion for dry and gastronomic wines is revealed in each and every vintage.

The Vines

Domaine Kientzler produces several different grape varietals:

-0.53 acres of Chasselas
-0.59 acres of Sylvaner
-2.53 acres of Pinot Blanc
-0.85 acres of Muscat
-4.24 acres of Riesling
-1.87 acres of Pinot Gris
-3.19 acres of Gewurztraminer

The distribution of Grand Cru varietals (4.4 hectares) are as follows:

-1.5 ha located on the Geisberg Hill: 95% Riesling, 5% Pinot Gris.
-1.63 ha on the hillside of Kirchberg de Ribeauvillé : Muscat, Riesling, Auxerrois, and Pinot Gris.
-1.15 ha on the Osterberg Hill: Riesling, Gewurztraminer, and Pinot Gris.
-0.12 ha on the Schoenenbourg: Riesling.

80% of the vines are over 35 years old, and 10% are over 80 years old. These mature vines are carefully maintained to extend their lifespan as long as possible. Like some wines, vines improve with age; the resulting grapes build up a natural balance between sweetness and acidity. Stronger, older plants are less sensitive to disease and rot, and they have denser, deeper roots which provide better protection against drought and floods.

The winemakers at Domaine Kientzler have mastered the art of quality vine growing. When a vine dies out, replanting takes place. In order to improve the quality of the grapes, every new vine stock is carefully selected. Each graft is chosen from a different vine stock (massale selection) in order to maintain genetic diversity, which enables a better adaptation to changes in vintage.

The Soil

The soils are a mix of limestone, marl and sandstone.


Sylvaner d'Alsace

Sylvaner d'Alsace

Alcohol: 12%

Residual Sugar: Less than 2g/L

Tasting Notes: Pale lemon-gold in color. The aromas are fresh and delicate, with hints of green apple and honeydew melon. The palate is remarkably fresh, fruity, and zesty, supported by a soft acidity and notes of fennel and ginger.  These flavors blend harmoniously, and crescendo to a fine mineral finish.

Serving Suggestion: To be consumed within 5 years of the vintage to preserve its fresh and fruity qualities.

Food Pairings: Pairs well with pate, terrine, broiled or grilled fish, roast pork with sauerkraut, etc.

2013 Reviews: “Vibrant aromas of white flowers, quince and candied orange peel. In the mouth, enamel-shattering acidity lifts fresh flavors of quince, lemon and lime complicated by a hint of almond. Finishes bright, long and saline, with a repeating lemony note.”-90+pts, Ian D’Agata, Vinous

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Gewürztraminer

Alcohol: 13.5%

Residual Sugar: 7.8 g/L

Acidity: 5.1 g/L

Winemaker Notes: “Intense and exotic flavors support a very fine fruity foundation. The palate is soft, dense, tasty, and slightly dry on the tongue. The spicy profile and fine bitterness give length, elegance and vivacity.”

Serving Suggestion: Drink within 5 years of vintage to preserve all its freshness and fruity notes.

2016 Reviews: “Bright golden-tinged yellow. Simple, fresh, easygoing aromas and flavors of tropical fruit and spices. Bright and juicy, with an underlying creamy mouthfeel, this is an easygoing, not at all explosive style of Gewürz…”-Ian D’Agata, Vinous

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Impression

Gewürztraminer Grand Cru Osterberg

Osterberg Surface Area: 24.60 hectares

Orientation: The Osterberg Grand Cru is nestled on a slight slope set towards the east, south-east.

Terroir: Calcareous marl sandstone

Varietals Planted: Riesling, Pinot Gris, Gewurtztraminer

Plantation Density: 5,500 plants per hectare

Harvest: Grape picking takes place late in the year, taking advantage of the cold breeze blowing from the village of Aubure

Alcohol: 13%

Residual Sugar: 28.7 g/L

Tasting Notes: “Its bouquet has various expressions that speak with generosity. On the palate, ample and elegant fruit combine with a powerful minerality to create a demi-sec equilibrium. Long, persistent finesse. The natural tension of the Osterberg combines wonderfully with the generosity of the Gewurztraminer.”–Winemaker Notes

Serving Suggestion: Drink young to experience its freshness and aromatic generosity. 5 to 10 years age will reveal dimension and mineral complexity. The longer this wine ages, the more it increases in dryness and reveals all characteristics of the terroir.

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Muscat d'Alsace

Muscat d'Alsace

Grape Varietals: 50% Muscat d’Alsace, 50% Muscat Ottonel grapes; Muscat d’Alsace lends aromatic power, and Muscat Ottonel brings subtlety and precision.

Alcohol: 12.5%

Residual Sugar: Less than 2g/L

Tasting Notes: “Very aromatic, it perfectly expresses the flavor of fresh fruit. The palate consists of a perfect dry and salty crisp balance. An explosion of flavors combined with a subtle fruity touch makes this Muscat a perfect aperitif.”–Winemaker Notes

Serving Suggestion: Drink within 5 years from vintage to preserve all its freshness and fruit.

2013 Reviews: “Clean aromas of jasmine and citrus fruits, along with hints of peach and grapefruit. Fresh and lively on the palate, with refined orchard fruit and spice elements rising on the bright, fine-grained finish.”-89pts, Ian D’Agata, Vinous

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Muscat Kirchberg

Muscat Grand Cru Kirchberg

Kirchberg Surface Area: 11.40 hectares

Orientation: The Kirchberg Grand Cru de Ribeauvillé is located on a fairly steep hillside, facing south, south-west with a terrace at the top with a cooler climate.

Terroir: Marl and sandstone completed by a streak of limestone

Climate: Of the 3 great Grands Crus of the district, the Kirchberg is the one which has the coolest climate and late vintage. It produces structured mineral wines, fine and refined, blended together with an outstanding salinity.

Varietals Planted: Muscat, Riesling, Pinot Gris, and Gewurtztraminer

Plantation Density: 5,500 plants per hectare

Grape Varietal: 100% Muscat Ottonel

Alcohol: 13%

Residual Sugar: Less than 2g/L

Tasting Notes: “Beautiful aromatic expression, refined without exuberance. Elegant and complex palate, structured by high salinity. A refined final touch and a soft bitterness gives extra length. The expression of Muscat is very subtle, whilst mineral character predominates.”–Winemaker Notes

Serving Suggestion: When tasted in its youth, its crisp and aromatic generosity come to the fore.  5 to 10 years of cellaring will reveal dimension and mineral complexity.

2015 Reviews:

“…opens deep, pure and spicy/mineral on the aromatic nose. Mouth-filling, piquant and fresh, this is a full-bodied, gorgeously aromatic and precise Muscat with salt, grip and tension. The acidity is really remarkable and the finish stimulatingly salty.”-92pts, Stephan Reinhardt, Wine Advocate

“Aromatic herbs, lime, grapefruit pith and orange marmalade on the nose and in the mouth. Nuances of minerals and lime complicate the multilayered, complex, bright finish.”-91+pts, Ian d’Agata, Mar 2017, Vinous

2012 Reviews: “Delicate floral and mineral nuances to the fresh citrus aromas and flavors. Bright and multilayered, with vibrant, lively acidity giving clarity and cut to the middle palate. Finishes crisp, floral and long.”-91pts, Ian D’Agata, Vinous

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pinot blanc

Pinot Blanc

Grape Varietal: 100% Auxerrois *The Alsatian Pinot may be composed of Pinot Blanc, Auxerrois, or a blend of both varietals. The Pinot Blanc grapes produce a tightly structured wine, whereas Auxerre wines are softer textured.

Alcohol: 13.5%

Residual Sugar: 1.5 g/L

Tasting Notes: “A pure and delicate full fruited Pinot, with a lot of flexibility, balanced out with a dry touch. Pinot Blanc is a pleasant wine that agrees with a wide range of dishes. It is also a get-together wine enticed by its aromatic generosity and its nice fresh fruity taste.”–Winemaker Notes

Serving Suggestion: Drink within 5 years from vintage to preserve all its freshness and fruit.

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Riesling d'Alsace

Grape Varietals: 100% Riesling

Alcohol Content: 13%

Residual Sugar: 3 g/l

Tasting Notes: A fine bouquet enhances the delicately fruity mineral shades. The palate is tight, straightforward and pure. This sophisticated Riesling is structured by a chiseled acidity, giving dimension to the wine.

Serving Suggestion: Drink within 5 years from vintage to preserve all its freshness and fruit.

2015 Reviews: “Delicately ripe tropical fruit aromas and flavors are complicated by stone fruit and minerals. Finishes long with sneaky concentration. Outstanding entry-level Riesling.”-90+pts, Ian d’Agata, Mar 2017, Vinous


Impression

Riesling Grand Cru Osterberg

Osterberg Surface Area: 24.60 hectares

Orientation: The Osterberg Grand Cru is nestled on a slight slope set towards the east, south-east.

Terroir: Calcareous marl sandstone

Varietals Planted: Riesling, Pinot Gris, Gewurtztraminer

Plantation Density: 5,500 plants per hectare

Harvest: Grape picking takes place late in the year, taking advantage of the cold breeze blowing from the village of Aubure

Alcohol: 13%

Residual Sugar: 3.1 g/L

Tasting Notes: “Rich and varied aromatic notes of white fruit and flowers, supported by a powerful mineral structure. Straightforward and sincere palate with a tight, chiseled acidity. The beautiful taste spectrum and precise structure express the natural elegance of Riesling. Superb tension with length and accuracy, giving a unique persistance to the wine.”–Winemaker Notes

Serving Suggestion: Drink immediately to enjoy its freshness and aromatic generosity. After 5 to 10 years, the wine will grow in dimension and mineral complexity.

2016 Reviews:

“Very fragrant and deep aromas of anise and fennel, plus yellow fruit and botanical herbs on the enticing nose. Clean and fresh, with juicy but ripe acidity really lifting the orchard fruit flavors…the wine will taste bone-dry to just about everyone.”-92pts, Ian D’Agata, Vinous

“Transparent straw colour.  Neat, fairly discreet nose.  Bone dry…very pleasing in a classic style.  Still quite young but a very well balanced, classic, dry Alsace Riesling.”- 18/20, Jancis Robinson

2015 Reviews: 91pts, Wine Enthusiast

2013 Reviews: “Enticing jasmine and vanilla on the nose, with an airy quality to the grapefruit and lime aromas. On the palate, finely chiseled acidity frames flavors of white peach, guava, minerals and spices. Boasts outstanding clarity and cut thanks to the limey but very harmonious acidity, which draws out the finish…I absolutely loved this 2013 Osterberg.”-93pts, Ian D’Agata, Vinous

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Riesling Geisberg Grand Cru

Riesling Grand Cru Geisberg

Geisberg Surface Area: The Geisberg has one of the smallest areas (region 8.53 ha) but is also one of the most homogeneous Grand Crus of the region

Orientation: The vines are planted in the direction of the slope and head south

Terroir: The Geisberg Grand Cru consists of steeply sloped terraces separated by 2-3m high walls. Calcareous sandstone soil with a little marl

Climate: The cool winds at night (Tahlwendala) leaving the valley enable a slow ripening of the grape. The Vosges mountains protect the vines from damp winds coming from the northwest

Varietals Planted: Riesling (99%) and Pinot Gris

Plantation Density: 6,500 plants per hectare

Alcohol: 13.5%

Residual Sugar: 5 g/L

Tasting Notes: “Intense bouquet with a rich and varied aromatic scale, marked by an amazing mineral depth and overall refinement. Texture both ample and precise, with a unique dimension on tasting. The powerful and profound mineral intensity is coupled with a mature and precise acidity. Palate with great tension, intense brightness and purity. The overall framework conveys length, elegance and refinement.”–Winemaker Notes

Cellaring Potential:  This wine has an outstanding aging potential, and can be kept for up to 25 years.

2015 Reviews: “Smells of talcum powder.  Rich start and then this tightens up on the finish.  Already fun to drink.  Richer and denser than most but not excessively sweet.”-18/20, Jancis Robinson

2014 Reviews:

“…pure and precise on the nose, dense and clear, with some minty flavors. On the palate this is a pure, cool, fresh and bone-dry Riesling with a silky texture and a lot of salt and tension…The finish is fresh and aromatic, with lots of citrus flavors and a touch of Champagne because of the citrus flavors, chalkiness and the wild, small red berries like strawberries or red cassis. This Riesling has a gorgeous finesse and definition. It is a great Riesling that will age for at least 20 years.”-94pts, Stephan Reinhardt, Wine Advocate

“A slight apple scent perfumes the nose. The palate expresses more tart apple fruit and shows a central line of taut lemony freshness. The flavors are very clean and might need a little cellar age to come into their own. The finish is clean and dry.”-91pts, Anne Krebiehl MW, “Meet the Grand Crus of Alsace.” Wine Enthusiast. 13 July 2017

2013 Reviews: “…intense and rich on the nose, offering perfectly ripe, fresh, fine and somewhat caramel fruit aromas. Juicy, but also somewhat tannic and astringent on the palate…”-92pts, Stephan Reinhardt, Wine Advocate

2012 Reviews: “Noble, deep, and elegant on the nose…displays a highly complex, concentrated, and intense bouquet of lime and almond oil, white and yellow stone fruit extracts, and crushed stones along with some herbal notes. Full-bodied and almost glycerinic on the palate, this is a dry, rich, concentrated, and intense wine with a firm and persistently mineral structure; it has a very persistent, piquant, and salty finish that continues the intensity and concentration of this remarkably tension-filled and terroir-driven wine…”-93+pts, Wine Advocate

2010 Reviews: “Marvelously complex nose of white stone fruit, pear, spicy chamomile and licorice. Lemony on entry, then richer in the middle, showing suave flavors of orchard fruits and sweet botanical herbs and a bright mineral overlay. Finishes clean and long, with a slightly flinty nuance to the lingering apple compote and ripe citrus flavors. Marvelously complex, multilayered wine.”-94pts, Ian D’Agata, Vinous

2001 Reviews: “Deeply aromatic nose combines ginger, quinine, caraway seed and suggestions of exotic fruits…Flavors of pineapple, quinine and spice carry through to the very long finish.”-92pts, Stephen Tanzer, Vinous

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Crémant d'Alsace Brut

Grape Varietal: 100% Auxerrois; more than 60% of the grapes from Grand Cru Kirchberg de Ribeauvillé

Tasting Notes: Frank and pure aromas with mineral, white floral, unripe lemon, and pippin notes. Elegant and slender mouth, with lively bubbling, and with a vivid and refreshing finish.

Serving Suggestion: Drink within 5 years of the disgorgement to preserve the freshness and fruity qualities of the wine. Pairs well with cold appetizers made with veggies, terrines, and fresh goat cheese.

Production: 3,000 bottles

2016 Release Reviews: “Ripe apple and pear plus honey on the archetypal Auxerrrois nose…Then bright and juicy, but with an underlying suave and ripe mouthfeel to the crisp, delicately spicy pomaceous fruit flavors. Finishes long, with persistent notes of yellow fruit…A lovely wine.”-91pts, Ian D’Agata, Vinous


cremant d'alsace

Crémant d'Alsace Non Dosée

Grape Varietal: 100% Auxerrois; more than 40% of the grapes from Grand Cru Kirchberg de Ribeauvillé

Vinification: 35 months on the lees

Tasting Notes: Frank and pure aromas with mineral, white floral, unripe lemon, and pippin notes. Elegant and slender mouth, with lively bubbling, and with a vivid and refreshing finish.

Serving Suggestion: Drink within 5 years of the disgorgement to preserve the freshness and fruity qualities of the wine. Pairs well with cold appetizers made with veggies, terrines, and fresh goat cheese.

Alcohol: 12%

Residual Sugar: Less than 2 g/L

2013 Reviews: “Luminous pale straw-green. Penetrating, powerful aromas and flavors of lime, jasmine, anise and green apple. Very bright and juicy, finishing long and quite saline, with persistent notes of minty green apple and peppery herbs.”-91pts, Ian D’Agata, Vinous

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Domaine de l’Oriel

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Location

Niedermorschwihr is a small village of 500 inhabitants situated in a small valley at the foot of the Vosges, about 5 kilometers from Colmar.  This area is particularly favorable to the cultivation of grape vines.  The terroir has a predominance of high quality granite soils and a semi-continental microclimate that is quite dry and favors optimal maturation of the grapes.

The Estate

The Weinzorn family has been making wine in the heart of Niedermorschwihr for 13 generations, and since 1995 it has been Claude Weinzorn who has continued the legacy with the aid of his wife, Sandrine.  Originally called Domaine Gérard Weinzorn et Fils, the winemakers decided to re-baptize their domaine in 2003 and gave it the name Domaine de l’Oriel, after a beautiful oriel window that adorns the façade of their home.

Domaine de L’Oriel has a total of 9 hectares of vines planted with 7 Alsatian grape varietals and produces all AOP wine (Alsace, Alsace Grand Cru et Crémant d’Alsace).

Today, the vineyards of Alsace are composed of 51 Grand Crus of which Claude Weinzorn produces 3: the Sommerberg (granite terroir), the Brand (celebrated for the richness and finesse of its wines), and the Florimont (limestone terroir from where the highest quality Rieslings originate).  These rare and noble crus are the pride of the winemakers.

Domaine de l’Oriel is a proud member of Vignerons Indépendants and Bienvenue à la Ferme.

The Vines

The vines are 100% grassed and have an average age of 40 years old. They are cultivated using sustainable agriculture.  The vines are plowed-generally in the winter and the spring-and mowed.  Phytosanitary treatments are limited to the bare minimum.  Harvest is manual throughout the entire domaine.

Vinification & Aging

After a gentle pressing, the fermentations are slow using natural, indigenous yeasts.  The wines are aged for about 3-6 months on the fine lies prior to bottling.


muscat-cave-tradition

Muscat Cave Tradition

Varietal Composition: 50% Muscat Ottonel, 50% Muscat à Petits Grains

Alcohol Content: 12%

Vinification: The grapes are harvested manually, followed by fermentation in stainless steel tanks with the use of indigenous yeasts. Direct pressing.

Aging: Maturation takes place in stainless steel tanks on the fine lees, followed by a light filtration and bottling using traditional corks.

Tasting Notes: Pale yellow color with silver reflections.  The bouquet is frank and fruity, with light floral notes and intense aromas of Muscat.  The palate is crisp and delicate, supple, with subtle floral notes and a good persistence.

Serving Temperature: 10°-12°C

Cellaring Potential: 2-5 years

Food Pairings: Excellent as an aperitif

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pinot-blanc-cave-tradition

Pinot Blanc Cave Tradition

Varietal Composition: 100% Pinot Blanc

Vinification: The grapes are harvested manually, followed by fermentation in stainless steel tanks with the use of indigenous yeasts. Direct pressing.

Aging: Maturation takes place in stainless steel tanks on the fine lees, followed by a light filtration and bottling using traditional corks.

Tasting Notes: This wine is unpretentious, warm and friendly on first taste, with delicious, fruity, and supple pinot blanc notes on the palate.

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pinot-gris-cave-tradition

Pinot Gris Cave Tradition

Varietal Composition: 100% Pinot Gris

Vinification: The grapes are harvested manually, followed by fermentation in stainless steel tanks with the use of indigenous yeasts. Direct pressing.

Aging: Maturation takes place in stainless steel tanks on the fine lees, followed by a light filtration and bottling using traditional corks.

Tasting Notes: This Pinot Gris is fresh and engaging which, in its youth, has playful notes of pear and white pepper.  The mouth is unctuous on the attack, followed by vegetal notes and a zing of lemon zest.

Food Pairings: Fish such as sole, sea bass, John Dory, cod, salmon, arctic char, or trout.  Also goes with white meat and aged cheeses with strong aromas.

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pinot-noir-cave-tradition

Pinot Noir Cave Tradition

Varietal Composition: 100% Pinot Noir

Alcohol Content: 12.5%

Vinification: The grapes are harvested manually, then completely destemmed.  This is followed by fermentation in stainless steel tanks with the use of indigenous yeasts and malolactic fermentation.

Aging: Maturation takes place in barrels on the fine lees, followed by a light filtration and bottling using traditional corks.

Tasting Notes: Cherry color with shades of purple.  The bouquet is frank and fruity, with subtle aromas of iris, morello cherry, grenadine, smoke, and intense notes of red fruit.  On the palate, the wine is harmonious, delicate, and silky, with fine, flexible tannins.  The body is supple, with good structure and intensity, and a long finish.

Serving Temperature: 14°-16°C

Cellaring Potential: 2-5 years

Food Pairings: Terrine de campagne, grilled red meats, roast chicken, coq au vin, and beef bourguignon.

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pinot-noir-evolution

Pinot Noir Evolution

Varietal Composition: 100% Pinot Noir

Vinification: The grapes are harvested manually, then completely destemmed.  This is followed by fermentation in stainless steel tanks with the use of indigenous yeasts and malolactic fermentation.

Aging: Maturation takes place in barrels on the fine lees, followed by a light filtration and bottling using traditional corks.

Tasting Notes: Light, juicy, and quite tasty, with a beautiful presence on the palate, equally fresh, with a satin-smooth finish.

 


riesling-cave-tradition

Riesling Cave Tradition

Varietal Composition: 100% Riesling

Vinification: The grapes are harvested manually, followed by fermentation in stainless steel tanks with the use of indigenous yeasts. Direct pressing.

Aging: Maturation takes place in stainless steel tanks on the fine lees, followed by a light filtration and bottling using traditional corks.

Tasting Notes: The aroma is very fruity with notes of golden delicious, melon, and orange, with a flinty minerality.  The mouth opens with fruit and freshness, and the medium-bodied mid-palate is loaded with fruit salad, while the finish has a surprising saline minerality.

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riesling-gc-brand

Riesling Grand Cru Brand

Location: Brand was classified Grand Cru in 1983.  It is a sunny terroir with a sandy granite soil of 2 micas.  Claude Weinzorn plants these beautiful plots with Riesling, but also Pinot Noir which goes into the “Hommage à Gérard” cuvee.

Varietal Composition: 100% Riesling

Vinification: The grapes are harvested manually, followed by fermentation in stainless steel tanks with the use of indigenous yeasts. Direct pressing.

Aging: Maturation takes place in stainless steel tanks on the fine lees, followed by a light filtration and bottling using traditional corks.

Tasting Notes: The aroma is very fruity with yellow apples, melons, oranges and a flinty minerality. The taste starts of with fruit and freshness, and the medium-bodied mid-palate is loaded with fruit salad, while the finish has a surprising saline, minerality.


riesling-gc-florimont

Riesling Grand Cru Florimont

Location: Florimont was classified Grand Cru in 1992.  Like the 2 other Grand Cru terroirs of the domaine, it is sloping and exposed to the south, but its soil is clay-limestone.

Varietal Composition: 100% Riesling

Vinification: The harvest is manual before classical vinification and aging in vats on fine lees.

Tasting Notes: Lively, fruity aroma with apples, lemon curd and a smoky note of cured ham. The taste is all the elegance citrus notes one should expect from Florimont, with mature acidity, flint and good length.

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riesling-gc-sommerberg

Riesling Grand Cru Sommerberg

Location: Sommerberg was classified Grand Cru in 1975.  This steeply sloping granite hillside is exposed to the southeast and divided into 4 sectors.  Sommerberg is predominantly planted with Riesling which occupies about 80% of its surface area.  Claude Weinzorn particularly appreciates this remarkable terroir which allows him to produce superb vintages of Riesling, Pinot Gris, and Gewurztraminer.

Varietal Composition: 100% Riesling

Alcohol Content: 12.5%

Vinification: The grapes are harvested manually, followed by fermentation in stainless steel tanks with the use of indigenous yeasts. Direct pressing.

Aging: Maturation takes place in stainless steel tanks on the fine lees, followed by a light filtration and bottling using traditional corks.

Tasting Notes: Pale straw color with silvery reflections.  The nose is frank, racy, with light aromas of eucalyptus, citrus, pineapple, and stone.  The palate is profound, powerful, juicy, with a solid minerality, structured body, and long finish.

Serving Temperature: 10°-12°C

Cellaring Potential: To be consumed between 2015 and 2022

Food Pairings: Lobster, white meats in sauce, pan-fried foie gras, Asian cuisine

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Domaine Marc Kreydenweiss (Biodynamic)

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The Estate

Born in Strasbourg in 1948, Marc Kreydenweiss is heir to a family of viticulturists who have lived in Alsace for 3 centuries.  He has owned and managed the Domaine since 1971.  In 1984, he made the decision to exclusively produce extremely high-quality wine based on the expression of the terroir.  As a result, the wines have preserved the delicacy on which their reputation was established but now contain increased concentration, complexity, and a taste that lingers longer on the palate.  In 1989, these same requirements led Marc to introduce biodynamic cultivation at the Domaine.  Using homeopathic treatments and practices, the soil remains alive and well-balanced, yielding healthy and high-quality grapes.  In 1995, 1.5 hectares of the famous Val d’Eleon were purchased and cleared, and Riesling-the ideal varietal for grey schist-and Pinot Gris were planted.

Today, Marc manages the estate with the aid of his wife, Emmanuelle, and his children, Manfred and Antoine, who work alongside him and share his philosophy.

The Vines

Marc Kreydenweiss is a firm believer in biodynamic principals, and has applied these to every aspect of the vineyard and wine making process.  In his opinion, biodynamics is the living exchange between the biology of the soil and the entire root system of vine that tangibly expresses the “terroir” of the grapes.  Biodynamics uses a certain number of vegetable, animal, and mineral preparations for different purposes and at specific times within the annual evolution of the organisms being treated.

Marc Kreydenweiss uses the following biodynamic techniques to care for his vines:

-Severe pruning to control yield; after debudding, all extra shoots are removed from the vine trunk to allow the sunlight access to the grapes and to improve aeration

-The vines are thinned out after flowering to ensure a correct distribution of the bunches on the vine

-Manuel harvest and sorting, followed by a second sorting before destalking


 

~ALSACE~

The Terroir

The geology in Alsace is extremely complicated, with rock formations dating back to the Paleozoic Era (schist), the Mesozoic Era (sandstone) and even the Precambrian Era (Ville schist).  As a result of the various rising springs, faults, and ice ages, a range of extremely different terroirs are found.  In Andlau, a single trach separates the black and hard schist of Kastelberg from the pink and delicate sandstone of Wiebelsberg.  However, a common point is the high mineral content-without limestone-of the underlying soil.  The biodynamic approach, especially when implemented over time, enables vines to take advantage of the soil, as their roots reach into the depths of the rock.


Kastelberg

Kastelberg Riesling Grand Cru

Overview: Kastelberg benefits from a geology that is unique in Alsace.  In its first 5 years, the Grand Cru class of this Riesling, its length in the mouth and its complexity have all been recognized.  Its typical cinnamon and flint aromas appear a little later on; the older vintages (1971-1959-1953) of Kastelberg provide the full measure of this Grand Cru.

Location: This terroir is located directly below Andlau and produces one of the oldest and most famous wines-It is mentioned as early as 1064.

The Soil: Steige schist

Production Area: 106 ares

Annual Production: 300 cases

2014 Reviews: “…opens with an intense and floral bouquet that reveals a certain volatile acidity; flinty stony aromas remain in the background at this early stadium. Round and elegant on the palate, this is a pure and juicy Kastelberg with good mineral acidity, salinity, concentrated lemon fruit, and firm/mealy tannins that remind me of Pinot Noir.”-94pts, Stephen Reinhardt, Wine Advocate

2010 Reviews: “…delivers smoky, zesty, saline notes on the nose as well as on a sappy palate that are very consistent with the performances put in by most wines in that collection. Mirabelle, peach kernel, gooseberry, toasted almond and pip as well as rind of lemon make for a penetratingly high-toned and piquant personality, whose underlying stoniness adds to an overall impression of severity.”-91pts; David Schildknecht; Wine Advocate

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Wiebelsberg

Wiebelsberg Riesling Grand Cru

Location: Located on the outer edge of the Andlau Valley on a steep southeasterly slope

Production Area: 158 ares

The Soil: Pink sandstone Vosges soil, which drains well and heats up rapidly

The Climate: An ideal microclimate for producing a Grand Cru, whose mineral expression is revealed in the Riesling

Vinification: Rigorous sorting is carried out in the winery before the grapes are crushed in the press.  Natural yeasts control the fermentation, which is done in Vosges oak foudres (large oval barrels).  Full malolactic fermentation occurs naturally due to the high natural acidity in the wines.

Aging: Maturation lasts just under a year on lees

Tasting Notes: The wine is young and floral (acacia, roses) and has a discrete fruitiness (citrus, ripe pear, peach, and mango).  Given time, it also offers spiced aromas (cinnamon, nutmeg, and orange) and an intensity both pure and harmonious.

Annual Production: 600 cases

2008 Reviews:

“This Riesling is refined in texture, with a sense of finesse to its poached apple, biscuit and honey flavors, underscored by expressive ground spice, toasted almond and petrol notes that resonate on the finish. Drink now through 2020. 400 cases made.”-91pts, Wine Spectator

“Almost seven years old and from a beautiful vintage, the very well matured 2008 is a perfect amalgam of body, concentrated fruit, structure and mineral complexity. Bright and clear on the nose where dried white fruit aromas along with floral and stony flavors and confit de citron are displayed, the wine starts with a lovely juicy attack on the palate, is round and dense yet pure and beautifully balanced thanks to the characteristic mouth-filling freshness. Firmly structured this great Wiebelsberg unfolds a ripe and well-matured fruit in the very long, piquant and salty finish. Serve this beauty with food and enjoy it over the next 8+ years.”-93pts, Stephan Reinhardt, Wine Advocate

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ANDLAU Kastelberg 2008 V3b

Moenchberg Pinot Gris Grand Cru

Overview: This was the area that the Benedictine monks from the Altdorf Abbey chose to grow their vines in 1097 (moench=monk; berg=mountain).

Production Area: 67 ares

The Soil: The Pinot Gris grape variety is ideally suited to this terroir rich in glacial deposits.  Glaciers have flattened the hillsides to form this beautiful, south-facing basin sheltered from the wind.

Vinification: The vinification is traditional in ancestral (80-100 years old) oak barrels for 10 months

Tasting Notes: Moenchberg produces a powerful wine with delicious aromas of acacia honey, dried fruit, nuts, and quince.  Extremely pure, with lovely length on the palate, the wine combines fullness and distinction.

Annual Production: 300 cases

2011 Reviews:

“The Moenchberg…opens with a rich and intense nose of lemon aromas and some fumé flavors yet demands a lot of aeration to open up. Rich, intense and powerful on the palate, this full-bodied, round and elegant wine is creamily textured yet surprisingly fresh as well and provided with helpful oak tannins which built up the structure of this complex and persistent wine.”- 92+pts; Stephan Reinhardt; Wine Advocate

2009 Reviews:

“Honeydew melon and walnut oil offer a lovely counterpoint of lusciousness and piquancy in Kreydenweiss’s 2009 Pinot Gris Moenchberg, which boasts a profusion of iris and musky narcissus-like perfume that persists on its silken-smooth palate and into a long, bittersweet finish tinged by melon rind and smoky hints of black tea. I expect that this in every respect polished performance will be worth following for 15 or more years.” – 91pts; David Schildknecht; Wine Advocate

“This dry and tangy white exhibits rich notes of candied almond, patisserie apple, lemon meringue, smoke and ground clove, framed by firm acidity that keeps the wine svelte and balanced throughout. Pinot Gris. Drink now through 2019. 400 cases made.”-90pts, Wine Spectator

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Clos Rebberg

Clos Rebberg Pinot Gris

Location: 2 varieties of grape produce extremely different cuvees on this hillside that was predestined for vineyards due to its favorable south-easterly exposure and impressive slope (80%), with 20 superposed terraces rising to a height of 70 meters.

Production Area: 40 ares

The Soil: The geology of the location is exceptional, as it is dominated by Villé grey schist, one of the oldest types of rock dating back to the Precambrian Era, which permeates the wine produced on this terroir and provides a flinty aroma.

Tasting Notes: These powerful wines exude mineral aromas, gooseberries, and flowers, with a full body that is distinguished by a persistent finish.

Annual Production: 200 cases

2010 Reviews: “Smoky-sweet machine oil, kirsch, peach kernel, toasted hazelnuts, oceanic salinity and alkalinity a well as a hint of saffron fascinatingly mark the nose as well as the firm, full palate of Kreydenweiss’ 2010 Pinot Gris Clos Rebberg. This bottling’s salty, piquant persistence doesn’t quite bring with it the primary juiciness found in the present collection’s most successful offerings, but there is still impressive and zesty sheer persistence. Plan to revisit this in 2014 or 2015 but to tentatively keep revisiting through at least 2018.”- 90pts; David Schildknecht; Wine Advocate

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Clos du Val d'Eleon

Clos du Val d'Éléon Riesling Pinot Gris

Location: Downhill from the Clos Rebberg

Production Area: 132 ares

The Soil: Villé grey schist terroir

Varietal Blend: Riesling (50%) and Pinot Gris (50%) are combined to revive an old and prestigious tradition of ‘gentils’ (superior wine from combining noble grape varieties)

Vinification: The vinification is traditional in ancestral (80-100 years old) oak barrels for 10 months

Tasting Notes: This is a dry wine with a nose of lime blossom, mineral notes, and distinctive flavors.  The terroir provides the measure, the freshness, and a superb final flourish.

Annual Production: 400 cases

2010 Reviews:

“A streak of salinity winds through cut apple, raspberry, almond skin and dried orange peel flavors, while well-cut acidity provides a finely meshed, chinalike frame, with a smoky finish. An atypical white from Alsace that is intriguing and elegant. Pinot Gris and Riesling. Drink now through 2020. 800 cases made.”-91pts, Wine Spectator

2008 Reviews:

“Kreydenweiss’s Riesling-Pinot Gris blend has long fascinated me, but there has not been a more intriguing or delicious installment than the 2008 Clos du Val d’Eleon, which is close to half each. Layers of toasted almond and hazelnut; Riesling-like lime and grapefruit allied to ripe peach, play on a substrate of wet stone along with alkaline, saline, and somehow shimmeringly crystalline elements. Luscious and subtly creamy yet invigoratingly bright, this finishes with strikingly dynamic, almost kaleidoscopic interaction. “It was a good year for schiste, 2008,” notes Antoine Kreydenweiss with a satisfied smile – which you’ll have as much trouble wiping from your face as you do licking the stubborn cling of mineral “stuff” from your lips after you drink this beauty. I would look for 15-20 years of eloquence.”-92pts, David Schildknecht, Wine Advocate

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Kritt Pinot Blanc

Kritt Pinot Blanc

Overview: A type of Burgundy that, due to the fullness of this grape variety, is harvested when almost ultra ripe

Location: Situated on a semi-hilly area with solifluction deposits

Production Area: 258 ares

The Soil: Kritt is a terroir that is ferruginous, extremely rocky, and complex

The Vines: 100% Pinot Blanc; average age of the vines is about 25 years

Vinification: The vinification is traditional in ancestral (80-100 years old) oak barrels for 10 months

Tasting Notes: Aromas of over-ripe pears (Williams, mirabelle, and green gage pears); excellent concentration in the mouth; the delicacy is backed up by the minerality of this wine

Annual Production: 1,400 cases

Cellaring Potential: 5 years

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Lerchenberg Pinot Gris

Location: Located west of the Moenchberg Grand Cru

Production Area: 74 ares

The Soil: Silty and clayey soil that generally produces a dry wine

Grape Varietal: 100% Pinot Gris

Vinification: The vinification is traditional in ancestral (80-100 years old) oak barrels for 10 months

Tasting Notes: This white, dry, full-bodied wine has a mineral expression with tones of fruit and nuts. The long finish winds up on a nutmeg note. Ready to drink.

Annual Production: 330 cases

2013 Reviews: “Just to the west of the Grand Cru of Moenchberg, this small vineyard has produced a rich, ripe and full-bodied wine. It’s surprisingly ready to drink, balanced between spice, tropical fruits and just enough acidity. Drink now, although it will also age at least until 2020.”-91pts, Roger Voss, Wine Enthusiast

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Andlau Riesling

Location:  Situated in an area contiguous to Wiebelsberg

Production Area: 125 ares

The Soil: Pink sandstone Vosges soil

Grape Varietal: 100% Riesling

Tasting Notes: This is the Village Riesling-light golden color, youthful nose with a medium-pronounced intensity.  Jammy and yet very fresh aroma of peach and apricot.  Dry on the palate, medium acidity.  Medium body with intense mineral and peach flavors. Well balanced Riesling.

Annual Production: 700 cases

Cellaring Potential: Ready to drink but can age for 3-4 more years

2015 Reviews: “A distinctive, medium-bodied white, rich and focused, offering a firm backbone of tangy acidity and flavors of steeped white cherry and mandarin orange peel laced with star anise and Earl Grey tea leaf accents. Well-cut, with a zesty finish. Drink now through 2028.”-92pts, Wine Spectator Insider

2013 Reviews: “This broad and creamy white is enlivened by vibrant acidity, unraveling a skein of spice through poached apple, singed orange peel and dried marjoram notes. Drink now through 2022. 1,708 cases made.”-90pts, Wine Spectator

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La Fontaine aux Enfants

Overview: In 1063, a hermit named Gottfried built a chapel here.  One relic from this chapel, a pillar, was moved by the Kreydenweiss ancestors to the cellars, where it remains.  The other vestige of the chapel is the “fountain of the children,” which is actually a well.  Local folklore says that young women were sent here to throw bits of sugar into the “fountain” which would help improve their fertility.

Location: AOC Alsace; located at the top of Kastelberg

Production Area: 65 ares

The Soil: La Fontaine aux Enfants vineyard is situated on a plateau of granite and schist soils

The Vines: Planted with 50% Pinot Blanc and 50% Auxerrois vines.  Grapes cultivated from this terroir produce a wine with distinct smoky notes and plush fruit flavors of peach and plum.

Age of the Vines: Planted in 1998

Varietal Blend: 50% Pinot Blanc, 50% Auxerrois

Vinification: The vinification is traditional in ancestral (80-100 years old) oak barrels for 10 months

Tasting Notes: Fresh and mineral based on a beautiful structure. The nose is floral with hints of fresh grapes and fragrant herbs. The palate is soft and has a beautiful minerality.

Annual Production: 375 cases

Food Pairings: Pairs well with fish, white meat, frog legs and goat cheese

Cellaring Potential: Ready to drink and has aging potential of 10 years

2015 Reviews: “From 25-year-old Auxerrois and Pinot Blanc vines on pure granite soils on the top of the Kastelberg, the 2015 La Fontaine Aux Enfants Cru d’Alsace opens with a pure and fresh citrus fruit aroma with crushed stones flavors. Medium to full-bodied, very fresh, pure and salty-mineral on the palate this is a ripe, lush and promising Pinot wth an almost steely, aromatically intense and juicy finish. This wine is still a baby that should develop at least for another 5-8 years in the bottle.”-90+pts, Stephan Reinhardt, Wine Advocate

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~RHONE VALLEY~

Rhone Valley Estate History

In 1999, the Kreydenweiss family purchased the Perrieres estate in Manduel which was the ideal terroir and climate to produce red wines and develop the grape varietals of the Midi.  In addition, owner Marc Kreydenweiss responded to this location in the Rhone Valley because it is a sacred area that links major religious centers, including the Arles pilgrimage route, and as a practitioner of biodynamics, he took advantage of the exceptional vibrations of the location.  The winemakers were especially interested in cultivating an old varietal-Carignan, on the verge of disappearing-as well as Syrah, Grenache, and Mourvedre.

Location

The Rhone Valley location is on the brow of the Costiere hills (slightly inclined this contributing to excellent drainage), around 50km west of Chateauneuf du Pape and 10km southwest of Nimes.

The Soil

The Rhone Valley soil is rich in iron and composed of Rhone gravel, a mixture of silica, lime, flint, and sandstone-an ideal soil for producing red wines.


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Perrières Costières de Nîmes Rouge

Appellation: Costières de Nîmes, Rhone Valley

Production Area: 680 ares

Grape Varietals: Carignan (80 years), Syrah (35 years), Grenach (35 years), Mourvedre (6 years)

Vinification: Vinification in temperature controlled vats in the Chais of Manduel.  The wine is then stored in newly constructed oak barrels in perfectly air-conditioned cellars.

Tasting Notes: Deep red wine with an aroma of red fruit, it is charming, silky in the mouth, extremely concentrated and profound, with much elegance and an intense finish.  A wine to be enjoyed now, to meditate with, or to keep.

Annual Production: 2,200 cases

2014 Reviews: “Darker in color, the 2014 Costières de Nîmes Perrieres is made from equal parts Syrah, Grenache, Carignan and Mourvèdre that spent 12-18 months in 50% foudres and 50% barrels. Black raspberries, blackberry, licorice, ground herbs and lots of pepper give way to a medium to full-bodied, balanced, polished style on the palate. At 12 bucks, this is a steal and it has plenty of character and depth. Enjoy it anytime over the coming 4-5 years.”-89pts, Jeb Dunnuck, Wine Advocate

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Les Grimaudes Costières de Nîmes

Overview: A feminine wine made by Emmanuelle Kreydenweiss

Location: The vineyard is located next to the Perrières

Appellation: Costières de Nîmes, Rhone Valley

Production Area: 640 ares

The Vines: Grenache (50 years), Carignan (40 years), Cinsault (20 years)

Varietal Blend: 50% Grenache, 40% Carignan, 10% Cinsault

Vinification & Aging: Manual harvest, maceration for 12-15 days, natural fermentation, aging for 12 months in barrels and casks

Annual Production: 2,200 cases

Tasting Notes: This wine is a veritable explosion of fruit flavors without being overpowering. Concentrated fruit remains juicy, fresh, and savory. Easy to drink. Bright ruby red in color. Aromas of black fruit (blackcurrant) with notes of pepper and violet. Digestible and juicy mouth full of bright fruit flavors. This vintage expresses the subtle Southern wines with a great freshness mixed with an incredibly velvety mouth feel and soft, smooth tannins.

Serving Suggestion: Between 14 and 16°C

Cellaring Potential: From now until 2020

Food Pairings: Beef carpaccio

2012 Reviews: “Coming from pebble and limestone soils and comprised of 50% Grenache, 40% Carignan and 10% Cinsault, the 2012 Costieres De Nimes Grimaudes is a smoking value that offers up classic Carignan spice, violets, lavender and underbrush like aromas and flavors. Loaded with character, this medium-bodied, elegant and beautifully done red should be enjoyed over the coming 2-4 years.”-89pts, Jeb Dunnuck, Wine Advocate

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Or Ange

Overview: This wine is inspired by an ancestral method: since antiquity, white and red grapes have been mixed and vinified with long macerations to preserve the wine naturally.  Kreydenweiss’ pellicular maceration of 10 days allows for extracting and infusing in the must the most beautiful aromatic components, colors, and tannins of the grapes.

Varietal Blend: 4 noble Alsatian varietals (Riesling, Pinot Gris, Muscat, Gewurztraminer), married with white varietals of southern France (Viognier, Grenache blanc, Vermentino).

Production: About 2,000 bottles

ABV: 13.5%

Acidity: 3.85 g/l

Appellation: Vin de France

Tasting Notes: This wine possesses a beautiful orange-amber color.  The mouth is complex; the attack unfolds with lovely fruity aromas (candied apricot, mandarin, and kumquat), and curry spices, and then gives way to slightly peaty notes.  This is a dry wine with lots of body supported by a fine, tannic structure.

Food Pairings: The aromatic richness makes this wine the perfect complement to a wide variety of foods, such as pan-fried fish, smoked meats, as well as dishes with lighter spices (Espelette pepper, curcurma, ginger), roasted vegetables, or very simply with a cheese plate.