Gewurztraminer Wine

Gewurztraminer (Gewürztraminer in German-language areas) is a pink-skinned grape variety that produces some of the world’s most distinctive aromatic wines. Its perfumed style is somewhat polarizing; fans adore its intense floral scent and sweet-spice flavors, while detractors lament its low acidity and lack of subtlety.

Gewurztraminer’s parentage is hard to trace. Modern research suggests that it is the aromatic mutation of Roter Traminer (Savagnin Rose), and therefore part of the ancient Savagnin-Traminer group of grape varieties, which have identical or near-identical DNA profiles. As such it is hard to locate a precise area of origin, though Savagnin is thought to have originated in what is now southwest Germany.

Gewurztraminer Grapes

Literally translated, Gewürztraminer means “spiced Traminer” (Traminer Aromatico in Italian). The second part of the word suggests the grape may have origins in Tramin (Termeno) in the Alto Adige region. But while documents mentioning wines from Tramin date back to the 1200s, the spicy variant of the Savagnin Rose grape did not exist in the region until the 19th Century. Recent studies suggest that German growers of the Gewürztraminer/Savagnon Rose grape created the confusion by naming the variety after the wines of the Tramin region, which by the 1400s were attracting international acclaim.

The best examples of Gewurztraminer are generally regarded as being from the grand cru vineyards of Alsace. It could even be argued that Alsace is the spiritual home of Gewürztraminer, despite the fact that it is not its ancestral home and that Gewürztraminer accounts for less than one-fifth of vineyard area in the region.

Gewürztraminer, as we know it today, arrived in Alsace from the Pfalz region – closer than most wine regions of France. The rich clay soils present in Alsace proved an ideal environment to produce full-bodied Gewürztraminer wines. The richness of dry, late-harvest, (vendage tardive), and botrytized very sweet (Sélection de Grains Nobles) Gewürztraminer wines in Alsace set the benchmark for which the variety is judged, and it is one of the grape varieties along with Riesling, Muscat and Pinot Gris which can be produced at Alsace Grand Cru level.

The primary aromatic descriptors used to define Gewürztraminer are typically lychee, rose petal, Turkish delight, tropical fruit and perfume. On the palate it is marked by its full texture, low acidity, stonefruit (mango, peach and apricot) and spicy (ginger and cinnamon) flavors.

Somewhat confusingly in Australia, the variety is often referred to as simply Traminer. The confusion is amplified by the recent discovery that a small amount of Savagnin Blanc – aka Traminer – is grown in the country, having been misidentified as Albarino for many years prior to 2009.

Notable examples of Gewürztraminer produced outside Alsace are from New Zealand, Oregon, Washington, Germany and northern Italy. It is also made under a wide number of synonyms in eastern Europe, but these wines are rarely exported.

Synonyms include: Traminer Aromatico, Traminer Musqué, Traminer, Gentil Aromatique, Savagnin Rose Aromatique.

Food matches for Gewurztraminer include:

Stir-fried pork with pickled plum (dry)

• Crayfish laksa (dry)
• Pannacotta (sweet)
• Enjoy this video about Gewurztraminer, from Sonoma Valley’s Kunde Family Estate.

Producer Notes

In 1896 the Willm family founded the Willm Estate in Barr, at the foot of the majestic Kirchberg de Barr Grand Cru vineyard. Willm has always been concerned with revealing the best of its terroirs and sharing its exceptional wines with the whole world. Thanks to the adventurous founder Emile Willm, the estate’s wines were the first from Alsace to be exported to the United States in the early 1930s, after prohibition laws were lifted. Their wines are celebrated for their blend freshness, minerality and elegance; they are synonymous with tradition, terroir, purity and refinement.

If Willm isn’t in an American history book, it should be. The winery was the first producer in Alsace to export to the United States after prohibition, and it’s said that Al Capone favored the wines after his release from Alcatraz. Though the Willm family has been making wine in Alsace since 1896, their French heritage dates back to 1398. Willm’s portfolio includes four Grand Crus, sparkling Cremant d’Alsace and late-harvest sweet wines, in addition to their reserve range. The winery is known for its easy-drinking, well-priced Riesling that pairs well with shellfish, grilled seafood and white meats. Among Alsace’s rarer sparklers is Willm’s Crémant d’Alsace Blanc de Noirs, a white bubbly made from 100% Pinot Noir. The vineyards span the Haut-Rhin (upper Rhine) and the Bas-Rhin (lower Rhine) in three locations, encompassing a diversity of soils and allowing Willm to produce a range of styles. The winery received its organic certification in 2012.

The post Willm Reserve Gewurztraminer 2020 appeared first on WineYou.

Grape Variety

Gewurztraminer Wine

Gewurztraminer (Gewürztraminer in German-language areas) is a pink-skinned grape variety that produces some of the world’s most distinctive aromatic wines. Its perfumed style is somewhat polarizing; fans adore its intense floral scent and sweet-spice flavors, while detractors lament its low acidity and lack of subtlety.

Gewurztraminer’s parentage is hard to trace. Modern research suggests that it is the aromatic mutation of Roter Traminer (Savagnin Rose), and therefore part of the ancient Savagnin-Traminer group of grape varieties, which have identical or near-identical DNA profiles. As such it is hard to locate a precise area of origin, though Savagnin is thought to have originated in what is now southwest Germany.

Gewurztraminer Grapes

Literally translated, Gewürztraminer means “spiced Traminer” (Traminer Aromatico in Italian). The second part of the word suggests the grape may have origins in Tramin (Termeno) in the Alto Adige region. But while documents mentioning wines from Tramin date back to the 1200s, the spicy variant of the Savagnin Rose grape did not exist in the region until the 19th Century. Recent studies suggest that German growers of the Gewürztraminer/Savagnon Rose grape created the confusion by naming the variety after the wines of the Tramin region, which by the 1400s were attracting international acclaim.

The best examples of Gewurztraminer are generally regarded as being from the grand cru vineyards of Alsace. It could even be argued that Alsace is the spiritual home of Gewürztraminer, despite the fact that it is not its ancestral home and that Gewürztraminer accounts for less than one-fifth of vineyard area in the region.

Gewürztraminer, as we know it today, arrived in Alsace from the Pfalz region – closer than most wine regions of France. The rich clay soils present in Alsace proved an ideal environment to produce full-bodied Gewürztraminer wines. The richness of dry, late-harvest, (vendage tardive), and botrytized very sweet (Sélection de Grains Nobles) Gewürztraminer wines in Alsace set the benchmark for which the variety is judged, and it is one of the grape varieties along with Riesling, Muscat and Pinot Gris which can be produced at Alsace Grand Cru level.

The primary aromatic descriptors used to define Gewürztraminer are typically lychee, rose petal, Turkish delight, tropical fruit and perfume. On the palate it is marked by its full texture, low acidity, stonefruit (mango, peach and apricot) and spicy (ginger and cinnamon) flavors.

Somewhat confusingly in Australia, the variety is often referred to as simply Traminer. The confusion is amplified by the recent discovery that a small amount of Savagnin Blanc – aka Traminer – is grown in the country, having been misidentified as Albarino for many years prior to 2009.

Notable examples of Gewürztraminer produced outside Alsace are from New Zealand, Oregon, Washington, Germany and northern Italy. It is also made under a wide number of synonyms in eastern Europe, but these wines are rarely exported.

Synonyms include: Traminer Aromatico, Traminer Musqué, Traminer, Gentil Aromatique, Savagnin Rose Aromatique.

Food matches for Gewurztraminer include:

Stir-fried pork with pickled plum (dry)

• Crayfish laksa (dry)
• Pannacotta (sweet)
• Enjoy this video about Gewurztraminer, from Sonoma Valley’s Kunde Family Estate.

Producer Notes

About Domaine Weinbach

Domaine Weinbach is a leading wine estate in the Alsace region. It is named after the “wine brook”, a small stream that runs through the main property, which is a former monastery near Kayserberg. The estate is known for its wines made at varying levels of sweetness from Riesling, Pinot Gris, Pinot Blanc, Sylvaner, Gewürztraminer and Muscat.

Domaine Weinbach

Unusually for the region, Weinbach only uses estate-grown grapes. It has holdings in four nearby Grand Cru vineyards on the slopes of the Weisbach Valley – Schlossberg, Furstentum, Mambourg and Marckgrain. Weinbach also owns the famous 5-hectare (12-acre) monopole, Le Clos des Capucins, which surrounds the cellars just below Schlossberg, and the Altenbourg vineyard adjacent to Furstentum.

All of the estate’s 28ha (69 acres) of vineyards have been farmed biodynamically since 2005 and are certified by Ecocert and Demeter. After a gentle, gradual pressing, the juice is slowly fermented in old oak vats using indigenous yeasts.

For several decades the estate was run by Colette Faller and her daughters, winemaker Laurence and sales director Catherine. Laurence died tragically young from a heart attack in 2014, and her mother passed away the following year. Catherine Faller now runs the estate with her sons.[/vc_column_text][/vc_column][/vc_row]

The post Domaine Weinbach Gewurztraminer “Les Treilles Du Loup” 2020 appeared first on WineYou.

Mainly sourced in the Clos but also in the Schlossberg, the 2015 Muscat Reserve is a blend of 70% Ottonel and 30% Muscat d’Alsace that was picked on 16 and 28 of September. ”The Muscats were tricky,” says Catherine. ”We had to pick them twice, because some of the grapes were not fully ripe at the time of the first picking.” The wine has a very bright color and is still somewhat reduced on the nose due to sulfur, but indicates ripe white fruit aromas along with lovely floral flavors. On the palate, this is a mouthful of full-bodied, aromatic, elegant and refreshing Muscat that is lifted by a lovely piquant acidity. The finish is pure, dry, well structured and aromatic. This is another excellent wine with food, vegetables mainly and white meat.

Vinous 90 points (Mar 2017)

Pale straw-green. Hints of grapefruit, elderberry and anise, plus a curious note of minty marshmallows on the nose. Thicker than usual, yet even more vibrant, this spreads out impressively to coat the mouth, leaving a floral perfume behind. A blend of 70 percent Muscat Ottonel and 30 percent Muscat d’Alsace, this will prove ideal with a mint-accented tabbouleh, as well as classic shellfish, artichoke and asparagus dishes. Only 3,500 bottles made.

Grape Variety

 Muscat (Moscato) Wine

Muscat (Moscato in Italy, Moscatel in Spain and Portugal) is the name of one of the oldest and most widespread grape families in the world. The grapes we know today as Muscat – which are believed to have originated in the Middle East – have been used in winemaking since the times of the ancient Greeks. However, a long history brings with it an equally long list of synonyms, mutations and crossings.

There is no one “true” Muscat, but rather a great many incarnations, each with its own regional nuance and character. Muscat Blanc à Petits Grains (Moscato Bianco in Italy) is the oldest and most highly valued of the Muscat family. It is grown throughout the Old and New Worlds in a range of styles as diverse as its synonyms. The most notable wines made from Muscat Blanc à Petit Grains are Muscat de Beaumes de Venise, Muscat de Lunel, Clairette de Die and the traditional Vin de Constance wines of Constantia, South Africa. Lesser-known, but often of excellent quality, are the examples produced in Austria’s Wachau region (better known for its crisp, dry Gruner Veltliner).

Muscat Grapes

Other notable branches of the family include Muscat of Alexandria, the second-oldest member of the Muscat clan, known for its light and fruity white wines. Muscat Ottonel is pale and ripens early, while Muscat Hamburg is a black grape variety and is often used as a table grape. The colorfully named Moscatos Giallo and Rosa (yellow and pink) both come from northern Italy and are used to make a range of sweet and dry wines.

The distinctive grapey aroma of Muscat is one of its chief properties, but its versatility also makes it an attractive option for winemakers. Muscat may be produced as dry, medium, sweet, sparkling or even dessert wine, and are also used as table grapes around the world. However, the Muscat family in general has low acidity and is not suited to aging more than about four years (with the exception of fortified Muscat).

As a general rule, Muscat prefers warm climates and thrives in a typical Mediterranean climate. The best examples come from Italy, France, Spain and in Rutherglen, Australia. Italy produces more Muscat than any other country in the form of Moscato d’Asti, made from Moscato Bianco.

Despite their similar names, Muscadelle, Muscadet and Muscardin are not members of the Muscat family.

Synonyms include: Moscato, Moscatel.

Food matches for Muscat include:

• Poached fish fillet with salsa verde (dry)
• Cashew nut curry (sweet)
• Chocolate and custard pie (fortified)

Region

Alsace Wine

Alsace, in the far north-eastern corner of France, stands out from other French wine regions thanks to its strong Franco-Germanic influences. These are the result of the region having switched back and forth between German and French sovereignty in recent centuries – and are evident not only in Alsatian architecture and culture, but also in the wines.

The Alsace region lies between the Vosges mountains and the French border with Germany, marked by the Rhine river. A long, thin region, it measures 115 miles (185km) north to south and just 25 miles (40km) from east to west. The key viticultural areas here are all located on the lower hillsides of the Vosges, on slopes with east and south-easterly aspects.

Alsace

A February morning in Alsace

The Vosges play a vital role in defining the region’s terroir; they not only provide protection from the prevailing westerly winds, but also cast a rain shadow over the area, contributing to the low rainfall of its continental climate. They are at their most dense in the southern half of Alsace, where the peaks reach roughly 4600ft (1400m). The glacial activity which created the mountains has also significantly impacted the region’s topography and soils. These vary from sandstone, granite and volcanic rock types in the foothills, to clay-rich limestone and marlstone on the alluvial plains below.

Alsace is the only French wine region to grow significant quantities of Riesling and Gewurztraminer. Both of these varieties are more commonly associated with German wines, and serve as a reminder of Alsace’s history. Pinot Gris, a variety typically marginalized in other French regions as a blending component, is another of the region’s specialties. Sylvaner and Muscat are also traditional Alsace grape varieties, as are Chasselas and Auxerrois although the latter two tend to be used not in single-variety wines but in blends (see Edelzwicker).

Alsace’s wines are produced under three key appellations: Alsace and Alsace Grand Cru for still white wines (both sweet and dry), and Cremant d’Alsace for sparkling. Almost all wine produced in this region fits into one of these three designations.

White varietal wines make up 90% of production here, from the varieties stated above. Key variations in wine styles are marked by their residual sugar levels, which cover the entire sweetness spectrum from bone dry to lusciously sweet. In 1983, the official terms Vendanges Tardives and Selection de Grains Nobles (see French Wine Label Information) were introduced to define and categorize sweet Alsace wines. They remained unique to the region for some time, but are now used in other French appellations such as Jurancon and Coteaux du Layon.

Although significantly outnumbered by white wines, red wines are also made here, mostly from Pinot Noir. Alsace Pinot Noirs are typically lighter-bodied and more rustic than those produced in the variety’s homeland Burgundy, 140 miles (225km) to the south-west. That said, climate change and warmer summers are leading the region’s winemakers to produce noticeably more powerful styles of Pinot Noir.

Dotted along the length of the region are 51 sites marked out as being of particular distinction; the Alsace Grand Cru vineyards.[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1499707011753{padding-top: 30px !important;}”][vc_column][vc_column_text]

Producer Notes

About Domaine Weinbach

Domaine Weinbach is a leading wine estate in the Alsace region. It is named after the “wine brook”, a small stream that runs through the main property, which is a former monastery near Kayserberg. The estate is known for its wines made at varying levels of sweetness from Riesling, Pinot Gris, Pinot Blanc, Sylvaner, Gewürztraminer and Muscat.

Domaine Weinbach

Unusually for the region, Weinbach only uses estate-grown grapes. It has holdings in four nearby Grand Cru vineyards on the slopes of the Weisbach Valley – Schlossberg, Furstentum, Mambourg and Marckgrain. Weinbach also owns the famous 5-hectare (12-acre) monopole, Le Clos des Capucins, which surrounds the cellars just below Schlossberg, and the Altenbourg vineyard adjacent to Furstentum.

All of the estate’s 28ha (69 acres) of vineyards have been farmed biodynamically since 2005 and are certified by Ecocert and Demeter. After a gentle, gradual pressing, the juice is slowly fermented in old oak vats using indigenous yeasts.

For several decades the estate was run by Colette Faller and her daughters, winemaker Laurence and sales director Catherine. Laurence died tragically young from a heart attack in 2014, and her mother passed away the following year. Catherine Faller now runs the estate with her sons.[/vc_column_text][/vc_column][/vc_row]

The post Domaine Weinbach Muscat Reserve 2015 appeared first on WineYou.

Grape Variety

Gewurztraminer Wine

Gewurztraminer (Gewürztraminer in German-language areas) is a pink-skinned grape variety that produces some of the world’s most distinctive aromatic wines. Its perfumed style is somewhat polarizing; fans adore its intense floral scent and sweet-spice flavors, while detractors lament its low acidity and lack of subtlety.

Gewurztraminer’s parentage is hard to trace. Modern research suggests that it is the aromatic mutation of Roter Traminer (Savagnin Rose), and therefore part of the ancient Savagnin-Traminer group of grape varieties, which have identical or near-identical DNA profiles. As such it is hard to locate a precise area of origin, though Savagnin is thought to have originated in what is now southwest Germany.

Gewurztraminer Grapes

Literally translated, Gewürztraminer means “spiced Traminer” (Traminer Aromatico in Italian). The second part of the word suggests the grape may have origins in Tramin (Termeno) in the Alto Adige region. But while documents mentioning wines from Tramin date back to the 1200s, the spicy variant of the Savagnin Rose grape did not exist in the region until the 19th Century. Recent studies suggest that German growers of the Gewürztraminer/Savagnon Rose grape created the confusion by naming the variety after the wines of the Tramin region, which by the 1400s were attracting international acclaim.

The best examples of Gewurztraminer are generally regarded as being from the grand cru vineyards of Alsace. It could even be argued that Alsace is the spiritual home of Gewürztraminer, despite the fact that it is not its ancestral home and that Gewürztraminer accounts for less than one-fifth of vineyard area in the region.

Gewürztraminer, as we know it today, arrived in Alsace from the Pfalz region – closer than most wine regions of France. The rich clay soils present in Alsace proved an ideal environment to produce full-bodied Gewürztraminer wines. The richness of dry, late-harvest, (vendage tardive), and botrytized very sweet (Sélection de Grains Nobles) Gewürztraminer wines in Alsace set the benchmark for which the variety is judged, and it is one of the grape varieties along with Riesling, Muscat and Pinot Gris which can be produced at Alsace Grand Cru level.

The primary aromatic descriptors used to define Gewürztraminer are typically lychee, rose petal, Turkish delight, tropical fruit and perfume. On the palate it is marked by its full texture, low acidity, stonefruit (mango, peach and apricot) and spicy (ginger and cinnamon) flavors.

Somewhat confusingly in Australia, the variety is often referred to as simply Traminer. The confusion is amplified by the recent discovery that a small amount of Savagnin Blanc – aka Traminer – is grown in the country, having been misidentified as Albarino for many years prior to 2009.

Notable examples of Gewürztraminer produced outside Alsace are from New Zealand, Oregon, Washington, Germany and northern Italy. It is also made under a wide number of synonyms in eastern Europe, but these wines are rarely exported.

Synonyms include: Traminer Aromatico, Traminer Musqué, Traminer, Gentil Aromatique, Savagnin Rose Aromatique.

Food matches for Gewurztraminer include:

Stir-fried pork with pickled plum (dry)

• Crayfish laksa (dry)
• Pannacotta (sweet)
• Enjoy this video about Gewurztraminer, from Sonoma Valley’s Kunde Family Estate.

Region

Alsace Wine

Alsace, in the far north-eastern corner of France, stands out from other French wine regions thanks to its strong Franco-Germanic influences. These are the result of the region having switched back and forth between German and French sovereignty in recent centuries – and are evident not only in Alsatian architecture and culture, but also in the wines.

The Alsace region lies between the Vosges mountains and the French border with Germany, marked by the Rhine river. A long, thin region, it measures 115 miles (185km) north to south and just 25 miles (40km) from east to west. The key viticultural areas here are all located on the lower hillsides of the Vosges, on slopes with east and south-easterly aspects.

Alsace

A February morning in Alsace

The Vosges play a vital role in defining the region’s terroir; they not only provide protection from the prevailing westerly winds, but also cast a rain shadow over the area, contributing to the low rainfall of its continental climate. They are at their most dense in the southern half of Alsace, where the peaks reach roughly 4600ft (1400m). The glacial activity which created the mountains has also significantly impacted the region’s topography and soils. These vary from sandstone, granite and volcanic rock types in the foothills, to clay-rich limestone and marlstone on the alluvial plains below.

Alsace is the only French wine region to grow significant quantities of Riesling and Gewurztraminer. Both of these varieties are more commonly associated with German wines, and serve as a reminder of Alsace’s history. Pinot Gris, a variety typically marginalized in other French regions as a blending component, is another of the region’s specialties. Sylvaner and Muscat are also traditional Alsace grape varieties, as are Chasselas and Auxerrois although the latter two tend to be used not in single-variety wines but in blends (see Edelzwicker).

Alsace’s wines are produced under three key appellations: Alsace and Alsace Grand Cru for still white wines (both sweet and dry), and Cremant d’Alsace for sparkling. Almost all wine produced in this region fits into one of these three designations.

White varietal wines make up 90% of production here, from the varieties stated above. Key variations in wine styles are marked by their residual sugar levels, which cover the entire sweetness spectrum from bone dry to lusciously sweet. In 1983, the official terms Vendanges Tardives and Selection de Grains Nobles (see French Wine Label Information) were introduced to define and categorize sweet Alsace wines. They remained unique to the region for some time, but are now used in other French appellations such as Jurancon and Coteaux du Layon.

Although significantly outnumbered by white wines, red wines are also made here, mostly from Pinot Noir. Alsace Pinot Noirs are typically lighter-bodied and more rustic than those produced in the variety’s homeland Burgundy, 140 miles (225km) to the south-west. That said, climate change and warmer summers are leading the region’s winemakers to produce noticeably more powerful styles of Pinot Noir.

Dotted along the length of the region are 51 sites marked out as being of particular distinction; the Alsace Grand Cru vineyards.[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1499707011753{padding-top: 30px !important;}”][vc_column][vc_column_text]

Producer Notes

About Domaine Weinbach

Domaine Weinbach is a leading wine estate in the Alsace region. It is named after the “wine brook”, a small stream that runs through the main property, which is a former monastery near Kayserberg. The estate is known for its wines made at varying levels of sweetness from Riesling, Pinot Gris, Pinot Blanc, Sylvaner, Gewürztraminer and Muscat.

Domaine Weinbach

Unusually for the region, Weinbach only uses estate-grown grapes. It has holdings in four nearby Grand Cru vineyards on the slopes of the Weisbach Valley – Schlossberg, Furstentum, Mambourg and Marckgrain. Weinbach also owns the famous 5-hectare (12-acre) monopole, Le Clos des Capucins, which surrounds the cellars just below Schlossberg, and the Altenbourg vineyard adjacent to Furstentum.

All of the estate’s 28ha (69 acres) of vineyards have been farmed biodynamically since 2005 and are certified by Ecocert and Demeter. After a gentle, gradual pressing, the juice is slowly fermented in old oak vats using indigenous yeasts.

For several decades the estate was run by Colette Faller and her daughters, winemaker Laurence and sales director Catherine. Laurence died tragically young from a heart attack in 2014, and her mother passed away the following year. Catherine Faller now runs the estate with her sons.[/vc_column_text][/vc_column][/vc_row]

The post Domaine Weinbach Gewurztraminer Reserve 2015 appeared first on WineYou.

The 2015 Gewurztraminer Cuvée Laurence comes from the bottom of the Altenbourg (limestone/clay soil) and opens with a very clear, fresh and aromatic bouquet of white fruits and citrus flavors (oranges, kumquat), along with mineral and spicy notes. Round and very elegant on the palate, this full-bodied Gewurz is lush and fresh, very juicy but also nicely mineral and floral. It reveals fine tannins and a lingering salinity in the finish. This 2015 drinks already perfect today, but can go for decades. There is a nice piquancy and mineral grip in the finish.

Wine Enthusiast

Herbal notes of blossom rise from the glass, with a smoky, flinty accent. The palate presents a honeyed aspect, promising ripe fruit and lusciousness checked by citric pith and zest. It has a pleasant phenolic grip, with the spice of Demerara sugar and fir honey amid the citrus freshness. It tempts with a wild, exotic promise.

Grape Variety

Gewurztraminer Wine

Gewurztraminer (Gewürztraminer in German-language areas) is a pink-skinned grape variety that produces some of the world’s most distinctive aromatic wines. Its perfumed style is somewhat polarizing; fans adore its intense floral scent and sweet-spice flavors, while detractors lament its low acidity and lack of subtlety.

Gewurztraminer’s parentage is hard to trace. Modern research suggests that it is the aromatic mutation of Roter Traminer (Savagnin Rose), and therefore part of the ancient Savagnin-Traminer group of grape varieties, which have identical or near-identical DNA profiles. As such it is hard to locate a precise area of origin, though Savagnin is thought to have originated in what is now southwest Germany.

Gewurztraminer Grapes

Literally translated, Gewürztraminer means “spiced Traminer” (Traminer Aromatico in Italian). The second part of the word suggests the grape may have origins in Tramin (Termeno) in the Alto Adige region. But while documents mentioning wines from Tramin date back to the 1200s, the spicy variant of the Savagnin Rose grape did not exist in the region until the 19th Century. Recent studies suggest that German growers of the Gewürztraminer/Savagnon Rose grape created the confusion by naming the variety after the wines of the Tramin region, which by the 1400s were attracting international acclaim.

The best examples of Gewurztraminer are generally regarded as being from the grand cru vineyards of Alsace. It could even be argued that Alsace is the spiritual home of Gewürztraminer, despite the fact that it is not its ancestral home and that Gewürztraminer accounts for less than one-fifth of vineyard area in the region.

Gewürztraminer, as we know it today, arrived in Alsace from the Pfalz region – closer than most wine regions of France. The rich clay soils present in Alsace proved an ideal environment to produce full-bodied Gewürztraminer wines. The richness of dry, late-harvest, (vendage tardive), and botrytized very sweet (Sélection de Grains Nobles) Gewürztraminer wines in Alsace set the benchmark for which the variety is judged, and it is one of the grape varieties along with Riesling, Muscat and Pinot Gris which can be produced at Alsace Grand Cru level.

The primary aromatic descriptors used to define Gewürztraminer are typically lychee, rose petal, Turkish delight, tropical fruit and perfume. On the palate it is marked by its full texture, low acidity, stonefruit (mango, peach and apricot) and spicy (ginger and cinnamon) flavors.

Somewhat confusingly in Australia, the variety is often referred to as simply Traminer. The confusion is amplified by the recent discovery that a small amount of Savagnin Blanc – aka Traminer – is grown in the country, having been misidentified as Albarino for many years prior to 2009.

Notable examples of Gewürztraminer produced outside Alsace are from New Zealand, Oregon, Washington, Germany and northern Italy. It is also made under a wide number of synonyms in eastern Europe, but these wines are rarely exported.

Synonyms include: Traminer Aromatico, Traminer Musqué, Traminer, Gentil Aromatique, Savagnin Rose Aromatique.

Food matches for Gewurztraminer include:

Stir-fried pork with pickled plum (dry)

• Crayfish laksa (dry)
• Pannacotta (sweet)
• Enjoy this video about Gewurztraminer, from Sonoma Valley’s Kunde Family Estate.

Region

Alsace Wine

Alsace, in the far north-eastern corner of France, stands out from other French wine regions thanks to its strong Franco-Germanic influences. These are the result of the region having switched back and forth between German and French sovereignty in recent centuries – and are evident not only in Alsatian architecture and culture, but also in the wines.

The Alsace region lies between the Vosges mountains and the French border with Germany, marked by the Rhine river. A long, thin region, it measures 115 miles (185km) north to south and just 25 miles (40km) from east to west. The key viticultural areas here are all located on the lower hillsides of the Vosges, on slopes with east and south-easterly aspects.

Alsace

A February morning in Alsace

The Vosges play a vital role in defining the region’s terroir; they not only provide protection from the prevailing westerly winds, but also cast a rain shadow over the area, contributing to the low rainfall of its continental climate. They are at their most dense in the southern half of Alsace, where the peaks reach roughly 4600ft (1400m). The glacial activity which created the mountains has also significantly impacted the region’s topography and soils. These vary from sandstone, granite and volcanic rock types in the foothills, to clay-rich limestone and marlstone on the alluvial plains below.

Alsace is the only French wine region to grow significant quantities of Riesling and Gewurztraminer. Both of these varieties are more commonly associated with German wines, and serve as a reminder of Alsace’s history. Pinot Gris, a variety typically marginalized in other French regions as a blending component, is another of the region’s specialties. Sylvaner and Muscat are also traditional Alsace grape varieties, as are Chasselas and Auxerrois although the latter two tend to be used not in single-variety wines but in blends (see Edelzwicker).

Alsace’s wines are produced under three key appellations: Alsace and Alsace Grand Cru for still white wines (both sweet and dry), and Cremant d’Alsace for sparkling. Almost all wine produced in this region fits into one of these three designations.

White varietal wines make up 90% of production here, from the varieties stated above. Key variations in wine styles are marked by their residual sugar levels, which cover the entire sweetness spectrum from bone dry to lusciously sweet. In 1983, the official terms Vendanges Tardives and Selection de Grains Nobles (see French Wine Label Information) were introduced to define and categorize sweet Alsace wines. They remained unique to the region for some time, but are now used in other French appellations such as Jurancon and Coteaux du Layon.

Although significantly outnumbered by white wines, red wines are also made here, mostly from Pinot Noir. Alsace Pinot Noirs are typically lighter-bodied and more rustic than those produced in the variety’s homeland Burgundy, 140 miles (225km) to the south-west. That said, climate change and warmer summers are leading the region’s winemakers to produce noticeably more powerful styles of Pinot Noir.

Dotted along the length of the region are 51 sites marked out as being of particular distinction; the Alsace Grand Cru vineyards.[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1499707011753{padding-top: 30px !important;}”][vc_column][vc_column_text]

Producer Notes

About Domaine Weinbach

Domaine Weinbach is a leading wine estate in the Alsace region. It is named after the “wine brook”, a small stream that runs through the main property, which is a former monastery near Kayserberg. The estate is known for its wines made at varying levels of sweetness from Riesling, Pinot Gris, Pinot Blanc, Sylvaner, Gewürztraminer and Muscat.

Domaine Weinbach

Unusually for the region, Weinbach only uses estate-grown grapes. It has holdings in four nearby Grand Cru vineyards on the slopes of the Weisbach Valley – Schlossberg, Furstentum, Mambourg and Marckgrain. Weinbach also owns the famous 5-hectare (12-acre) monopole, Le Clos des Capucins, which surrounds the cellars just below Schlossberg, and the Altenbourg vineyard adjacent to Furstentum.

All of the estate’s 28ha (69 acres) of vineyards have been farmed biodynamically since 2005 and are certified by Ecocert and Demeter. After a gentle, gradual pressing, the juice is slowly fermented in old oak vats using indigenous yeasts.

For several decades the estate was run by Colette Faller and her daughters, winemaker Laurence and sales director Catherine. Laurence died tragically young from a heart attack in 2014, and her mother passed away the following year. Catherine Faller now runs the estate with her sons.[/vc_column_text][/vc_column][/vc_row]

The post Domaine Weinbach Gewurztraminer Cuvee Laurence 2015 appeared first on WineYou.

When to drink: 2011 to 2015
RS 25 g/l. Roses, apricots, not at all overdone, great restraint. Long finish, slightly grippy but that balances nicely with the sweetness and freshness. Richard Hemming MW
Tasted: 20-Jul-2011

Grape Variety

Gewurztraminer Wine

Gewurztraminer (Gewürztraminer in German-language areas) is a pink-skinned grape variety that produces some of the world’s most distinctive aromatic wines. Its perfumed style is somewhat polarizing; fans adore its intense floral scent and sweet-spice flavors, while detractors lament its low acidity and lack of subtlety.

Gewurztraminer’s parentage is hard to trace. Modern research suggests that it is the aromatic mutation of Roter Traminer (Savagnin Rose), and therefore part of the ancient Savagnin-Traminer group of grape varieties, which have identical or near-identical DNA profiles. As such it is hard to locate a precise area of origin, though Savagnin is thought to have originated in what is now southwest Germany.

Gewurztraminer Grapes

Literally translated, Gewürztraminer means “spiced Traminer” (Traminer Aromatico in Italian). The second part of the word suggests the grape may have origins in Tramin (Termeno) in the Alto Adige region. But while documents mentioning wines from Tramin date back to the 1200s, the spicy variant of the Savagnin Rose grape did not exist in the region until the 19th Century. Recent studies suggest that German growers of the Gewürztraminer/Savagnon Rose grape created the confusion by naming the variety after the wines of the Tramin region, which by the 1400s were attracting international acclaim.

The best examples of Gewurztraminer are generally regarded as being from the grand cru vineyards of Alsace. It could even be argued that Alsace is the spiritual home of Gewürztraminer, despite the fact that it is not its ancestral home and that Gewürztraminer accounts for less than one-fifth of vineyard area in the region.

Gewürztraminer, as we know it today, arrived in Alsace from the Pfalz region – closer than most wine regions of France. The rich clay soils present in Alsace proved an ideal environment to produce full-bodied Gewürztraminer wines. The richness of dry, late-harvest, (vendage tardive), and botrytized very sweet (Sélection de Grains Nobles) Gewürztraminer wines in Alsace set the benchmark for which the variety is judged, and it is one of the grape varieties along with Riesling, Muscat and Pinot Gris which can be produced at Alsace Grand Cru level.

The primary aromatic descriptors used to define Gewürztraminer are typically lychee, rose petal, Turkish delight, tropical fruit and perfume. On the palate it is marked by its full texture, low acidity, stonefruit (mango, peach and apricot) and spicy (ginger and cinnamon) flavors.

Somewhat confusingly in Australia, the variety is often referred to as simply Traminer. The confusion is amplified by the recent discovery that a small amount of Savagnin Blanc – aka Traminer – is grown in the country, having been misidentified as Albarino for many years prior to 2009.

Notable examples of Gewürztraminer produced outside Alsace are from New Zealand, Oregon, Washington, Germany and northern Italy. It is also made under a wide number of synonyms in eastern Europe, but these wines are rarely exported.

Synonyms include: Traminer Aromatico, Traminer Musqué, Traminer, Gentil Aromatique, Savagnin Rose Aromatique.

Food matches for Gewurztraminer include:

Stir-fried pork with pickled plum (dry)

• Crayfish laksa (dry)
• Pannacotta (sweet)
• Enjoy this video about Gewurztraminer, from Sonoma Valley’s Kunde Family Estate.

Region

Clos des Capucins Wine

Clos des Capucins is one of the most respected vineyards in Alsace, with a long and distinguished history. The vineyard is a monopole of Domaine Weinbach, established in 1612 by the Capucin monks who built the clos. The Weinbach title was chosen by the monks for its symbolism. It means ‘The Stream of Wine’, a reference to the brook flowing through the estate en route from the lower Vosges to the Rhine.

Domaine Weinbach – and therefore the Clos des Capucins – is now owned by the Faller family. They acquired it in 1898 after it was seized as national property during the French Revolution. The clos has remained the domaine’s headquarters and flagship vineyard.

Clos des Capucins

Kaysersberg, home to the Clos des Capucins
Not all of Domaine Weinbach’s wines come from the Clos des Capucins (it covers only 12 acres/5ha). The domaine also has vineyards within the Furstentum and Mambourg Grand Crus, just to the east, and in the Schlossberg Grand Cru on the hillside immediately above the clos. The Cuvee Theo wines, named after Theo Faller, are Riesling and Gewurztraminer wines produced exclusively from Clos des Capucins grapes.

The first references to the Capucin monastery here date back to the ninth century, although it is uncertain whether wine grapes were being grown in the clos as long ago as that. Whenever the first cuvees were made, the Clos des Capucins has secured a place in Alsace’s wine history.[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1499707011753{padding-top: 30px !important;}”][vc_column][vc_column_text]

Producer Notes

About Domaine Weinbach

Domaine Weinbach is a leading wine estate in the Alsace region. It is named after the “wine brook”, a small stream that runs through the main property, which is a former monastery near Kayserberg. The estate is known for its wines made at varying levels of sweetness from Riesling, Pinot Gris, Pinot Blanc, Sylvaner, Gewürztraminer and Muscat.

Domaine Weinbach

Unusually for the region, Weinbach only uses estate-grown grapes. It has holdings in four nearby Grand Cru vineyards on the slopes of the Weisbach Valley – Schlossberg, Furstentum, Mambourg and Marckgrain. Weinbach also owns the famous 5-hectare (12-acre) monopole, Le Clos des Capucins, which surrounds the cellars just below Schlossberg, and the Altenbourg vineyard adjacent to Furstentum.

All of the estate’s 28ha (69 acres) of vineyards have been farmed biodynamically since 2005 and are certified by Ecocert and Demeter. After a gentle, gradual pressing, the juice is slowly fermented in old oak vats using indigenous yeasts.

For several decades the estate was run by Colette Faller and her daughters, winemaker Laurence and sales director Catherine. Laurence died tragically young from a heart attack in 2014, and her mother passed away the following year. Catherine Faller now runs the estate with her sons.[/vc_column_text][/vc_column][/vc_row]

The post Domaine Weinbach Gewurztraminer Cuvee Theo 2009 appeared first on WineYou.