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.

98 points James Suckling
Enveloping, sensual bouquet of a thousand yellow fruits and some wild berries that’s just beginning to reveal its profundity. Gigantic concentration, but this remains as light on its feet as a prima ballerina. The gentle creaminess on the palate perfectly balances the mineral acidity that seems to blink like a star low in the sky. Enormously long and subtle finish. From biodynamically grown grapes with Demeter certification. Drinkable now, but better from 2023.

Grape Variety

Riesling Wine

Riesling is a light-skinned, aromatic grape of German origin which is – if the majority of top wine critics are to be believed – the world’s finest white wine grape variety.

For many, the claim above may seem at odds with the sea of chaptalized, low-quality wine exported from Germany in the late 20th Century. In truth, very little of that infamous wine was Riesling at all, but instead higher-yielding grapes such as Müller-Thurgau and Silvaner), but the reputation has nonetheless stuck. Riesling has also been stereotyped as just a sweet grape, used only to make sticky wines. But while botrytized Rieslings are among the finest sweet wines in the world, the majority of global Riesling wines are either dry or off-dry.

Riesling vines above the Mosel

The Riesling vine holds a very different place in the wine world to such great grapes as Cabernet Sauvignon, Merlot or Chardonnay. While these immensely popular varieties have conquered every corner of the winegrowing world, Riesling is conspicuously absent from the core wine regions of France, Spain and Italy. Its fanbase is smaller, but fervent.

Riesling’s spiritual home is unquestionably the regions that trace the middle Rhine and the lower Mosel, two of Europe’s great wine rivers. Here we find the key wine regions of Germany, most famously Mosel, Rheinhessen, Rheingau and Pfalz. Riesling vines cover the steep, slate-rich hillsides above these famous rivers, and are used to make crisp, refreshing wines with pronounced acidity.

On the other side of the Rhine lies Alsace, once German but now part of France. Here, Riesling is the most important wine grape variety in terms of both quantity and (arguably) quality. Alsace Riesling has its own individual style, richer and more generous than those made in Germany. This is made possible by the region’s sunny, dry mesoclimate and the shelter provided by the Vosges Mountains.

Austria also produces a large quantity of Riesling, most notably from its eastern Wachau and Kremstal regions. This is made mostly in drier styles, although Lake Neusiedl, just southeast of Vienna, creates a sufficiently humid climate for the production of sweet botrytized Riesling.

Happily, Riesling has found several New World niches to which it is very well suited. The high quality Rieslings now made in Australia’s Clare and Eden valleys have proved this with particular competence. Most notably, Clare Valley Riesling has emerged as a style in its own right, with crisp, citrus-scented acidity and aromas of toast and honeysuckle. Just across the Tasman Sea, New Zealand is also making high-quality Riesling in Canterbury and Otago, while South Africa’s Riesling is also showing promise. The famous ice wines of Canada are made mostly from Riesling or Vidal, and have further demonstrated the cold-resistant characteristics of this hard-wooded variety.

There are various clones and sub-varieties of Riesling in existence, and the variety has multiple variations on its name (e.g. Johannisberg Riesling, Rhine Riesling). To complicate matters, there are several white grape varieties that bear the name Riesling, but are entirely unrelated. The most notable of these are Welschriesling (Riesling Italico), Okanagan Riesling and Cape Riesling, which itself is also known as Crouchen, Paarl Riesling and Clare Riesling.

A rare, pink-skinned variant of Riesling – Roter Riesling – is grown in Germany and Austria. There is ongoing debate as to whether Roter Riesling is a mutated form of traditional Riesling, or vice-versa.

Synonyms include: Weisser Riesling, Johannisberg Riesling, Johannisberger, Rhine Riesling, Riesling Renano.

Food matches for Riesling include:

• Quiche Lorraine; zwiebelkuchen onion cakes (dry)
• Thai green curry (off-dry)
• Key lime pie (sweet)

Region

Schlossberg Wine

Schlossberg is an Alsace Grand Cru vineyard located on the slopes above Kaysersberg and Kientzheim in Alsace, north-eastern France. At 197 acres (80ha), it is the largest of the region’s 51 Grand Cru sites and the oldest; it was the first Alsace vineyard to be granted Grand Cru status when classification began in 1975.

Schlossberg is amongst the best known of all Alsace vineyard names. It acquired its title from the castle (schloss in German) at its western edge, which it has stood guard over Kayserberg and the Weisbach Valley for 800 years. The vineyards are much older than the castle though; Roman colonists tended vines here more than 1500 years ago.

Schlossberg

Schlossberg Grand Cru, overlooking Kaysersberg
This site is one of a quartet of Grand Crus located on the northern slopes of the Weisbach Valley (Furstentum, Mambourg and Marckrain are the other three). They are significant because of the degree to which their south-facing slopes extend out onto the plains north of Colmar. The majority of Alsace’s Grand Cru sites closely hug the lower slopes of the Vosges, away from the over-fertile soils of the plains. As a result, they are generally restricted either to the occasional south-east-facing slopes, or to the south-facing slopes on finger-like promontories. The unbroken south-facing slope which runs west–east for three miles (4.8km) from Kayserberg to Bennwihr is therefore something of an exception. Schlossberg is located at the western edge.

The slopes here rise steeply from 800 to 1400ft (245–425m), making them some of the steepest and highest in the region – surpassed only by the dramatic Rangen hillside. They have a south and south-easterly aspect, with the vines exposed to the ripening rays of the sun throughout the morning and into the afternoon. Schlossberg is divided between two non-contiguous sections, separated by a folded rift in the hillside but sharing the same soil type and aspect. The smaller, northern section is one-tenth the size of the main slope directly above the town of Kayserberg.

The Schlossberg hillside is composed largely of granite, with the upper layers in an advanced state of decomposition. As a result, the topsoils contain a high proportion of coarse granitic sand, rich in potassium, magnesium and phosphorus – minerals that are found in few other vineyards. The distinctive style of Schlossberg Riesling wine is attributed largely to this unusual soil composition.

The climate of the area is of continental type with particularly low rainfall – a result of the rain shadow cast by the Vosges. The mountains also provide protection from the prevailing westerly winds, making the Alsatian summer one of the driest and warmest in the northern half of France. At the other end of the temperature scale, the winters here are cold; it is not uncommon to see Alsace vineyards lined with snow.

Apart from a few notable exceptions, all Alsace Grand Cru wines are varietals and may be made from Riesling, Gewurztraminer, Pinot Gris or Muscat. Schlossberg has each of these varieties planted and is particularly well known for its Riesling.

Schlossberg is entirely separate from the smaller Wineck-Schlossberg, two miles (3km) to the south.[/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 Riesling Schlossberg Cuvee Sainte Catherine Grand Cru 2019 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.

Boisson-Vadot / Anne & Pierre Boisson is a group of Burgundian estates based in Meursault , Burgundy . The wines are produced in collaboration in the cellar of the Boisson family , leading winegrowers in Meursault for more than two centuries. The 10-hectare estate was managed by Bernard Boisson-Vadot until 2016 and his son and daughter, Pierre and Anne Boisson , have taken over since the 2017 vintage. Some wines are bottled under the Boisson-Vadot label , while certain plots of the estate are attributed to Pierre Boisson and Anne Boisson and the wines bear their name.

This Anne Boisson cuvée is made entirely from Aligoté , the vines of which are 60 years old, and grown in the heart of the commune of Meursault. The grapes are sorted in the vineyard and in the cellar before being placed in vats. The wine is aged in oak barrels for between 15 and 18 months

Grape Variety

Aligot

The Aligoté varietal first emerged in the Bourgogne in the 17th century, and is the result of a cross between Gouais Blanc and Pinot Noir. It also shares its origins with Chardonnay.

For a long time, the Aligoté grape suffered from being compared to Chardonnay, despite sometimes being planted alongside it in certain prestigious appellations such as Corton-Charlemagne and Montrachet. It flourished on the best hillsides, producing bigger, more plentiful grapes than the Chardonnay varietal.

In 1937, along with the other Bourgogne AOCs, the Aligoté grape received a first sign of recognition, with the creation of the Régionale AOC, Bourgogne Aligoté, which was authorized to be produced right across the Bourgogne.

For the past five years, its reputation has continued to grow. Bourgogne Aligoté is now appreciated by wine lovers for its vivacity and thirst-quenching qualities, and is popular among a hip young clientele.[/vc_column_text][vc_separator][/vc_column][/vc_row][vc_row][vc_column width=”2/3″][vc_column_text]

Burgundy Wine

About 200 million years ago, the region was part of a vast, tropical sea which created limestone soils. These soils are the secret behind the zesty minerality that’s the hallmark of Burgundy wines. In fact, if you venture into the vineyards you can find chunks of limestone or marl (limestone mixed with clay) that contain fascinating fossilized sea creatures mixed within.

The easiest way to wrap your brain around Burgundy is to understand that there are really only two grape varieties to remember Pinot Noir & Chardonnay.  Burgundy is not only the original home of these grapes, but the “terroir” (tare-wah) that best expresses their character – elegant, aromatic, complex and highly enjoyable

• Red Burgundy is wine that is made in the Burgundy region of eastern France using 100% Pinot Noir grapes. That’s right, Red Burgundy is just a Pinot Noir.
• White Burgundy is also made in Burgundy, but, since it is white, it is made from 100% Chardonnay grapes.

Burgundy has become known for being the best land in the world for producing both Pinot Noir and Chardonnay, and it is for this reason that Burgundy wines have received such acclaim. In fact, the quality of the land is considered to be so important to the creation of red and white Burgundy, that inside the Burgundy region, vineyards are classified by four levels, depending on how exceptional it is believed one’s plot of land is for growing the grapes. When buying a bottle of Burgundy, one of these four classifications will be labeled on the bottle:

• Grand Cru – This classification is reserved for the best vineyards. Only about 2 percent of all vineyards in Burgundy receive this classification
• Premier Cru – These wines are produced from vineyards that are still considered to be of stellar quality, but just a small step down from Grand Cru. These vineyards make up about 12 percent of all vineyards in Burgundy and can also produce wines that are quite expensive.
• Village Wines – These are Burgundies that are produced from grapes sourced from several vineyards in 1 of the 42 villages of Burgundy. You will know it’s a Village wine because the name of the village where the grapes were sourced will be labeled on the bottle. These wines represent 36 percent of all Burgundy.
• Regional Wines – Finally, Regional wines are considered to be the lowest level of classification. These are wines that are created from a combination of vineyards from a variety of villages within Burgundy, as opposed to a single village, like Village wines. As such, wines of this classification will simply be labeled as a wine of Bourgone. These wines represent 50 percent of all wines produced in Burgundy.

To the ‘vigneron” (winemakers/growers) Burgundy is not only the original home of these grapes, but the terroir that best expresses their character – elegant, aromatic, complex and highly enjoyable.  Pinot noir from Burgundy as “Rustic” “Barnyard” or “Forest-floor”

No other wine region in the world is as well-known for its terroir as Burgundy, where vineyards that are metres apart can produce vastly different wines from the same grapes.[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1499707011753{padding-top: 30px !important;}”][vc_column][vc_column_text][/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text][/vc_column_text][/vc_column][/vc_row]

The post Domaine Anne Boisson – Bourgogne Aligoté 2019 appeared first on WineYou.

The Domaine Antonin Guyon is a family business with first-class vineyards throughout the Côte d’Or. In the 1960s Antonin Guyon bought the first vineyards, today the estate covers around 50 hectares in 15 different AOCs, all of which are grown in their own cellar in Savigny-les-Beaune. The white wines mature in barrel for one year, only the Corton-Charlemagne 18 months, the red wines usually also 18 months. The domaine has been certified organic since 2018.

The wines enjoy a high international reputation, they are highly praised in practically every wine medium, let’s take Robert Parker’s Wine Advocate as an example: “Domaine Guyon’s wines are excellent, displaying plenty of ripe, concentrated fruit.”[/vc_column_text][/vc_column_inner][/vc_row_inner][vc_column_text]

Grape Variety

Chardonnay

Chardonnay is one of the most widely planted varieties. Although best known as the white grape of Burgundy and the cornerstone of Champagne, it is produced to a huge spectrum of wine styles. From a creamy, buttery, oak-aged to a lean and crisp sparkling wine, Chardonnay is versatile, approachable, and greatly revered.

Burgundy Wine

About 200 million years ago, the region was part of a vast, tropical sea which created limestone soils. These soils are the secret behind the zesty minerality that’s the hallmark of Burgundy wines. In fact, if you venture into the vineyards you can find chunks of limestone or marl (limestone mixed with clay) that contain fascinating fossilized sea creatures mixed within.

The easiest way to wrap your brain around Burgundy is to understand that there are really only two grape varieties to remember Pinot Noir & Chardonnay.  Burgundy is not only the original home of these grapes, but the “terroir” (tare-wah) that best expresses their character – elegant, aromatic, complex and highly enjoyable

• Red Burgundy is wine that is made in the Burgundy region of eastern France using 100% Pinot Noir grapes. That’s right, Red Burgundy is just a Pinot Noir.
• White Burgundy is also made in Burgundy, but, since it is white, it is made from 100% Chardonnay grapes.

Burgundy has become known for being the best land in the world for producing both Pinot Noir and Chardonnay, and it is for this reason that Burgundy wines have received such acclaim. In fact, the quality of the land is considered to be so important to the creation of red and white Burgundy, that inside the Burgundy region, vineyards are classified by four levels, depending on how exceptional it is believed one’s plot of land is for growing the grapes. When buying a bottle of Burgundy, one of these four classifications will be labeled on the bottle:

• Grand Cru – This classification is reserved for the best vineyards. Only about 2 percent of all vineyards in Burgundy receive this classification
• Premier Cru – These wines are produced from vineyards that are still considered to be of stellar quality, but just a small step down from Grand Cru. These vineyards make up about 12 percent of all vineyards in Burgundy and can also produce wines that are quite expensive.
• Village Wines – These are Burgundies that are produced from grapes sourced from several vineyards in 1 of the 42 villages of Burgundy. You will know it’s a Village wine because the name of the village where the grapes were sourced will be labeled on the bottle. These wines represent 36 percent of all Burgundy.
• Regional Wines – Finally, Regional wines are considered to be the lowest level of classification. These are wines that are created from a combination of vineyards from a variety of villages within Burgundy, as opposed to a single village, like Village wines. As such, wines of this classification will simply be labeled as a wine of Bourgone. These wines represent 50 percent of all wines produced in Burgundy.

To the ‘vigneron” (winemakers/growers) Burgundy is not only the original home of these grapes, but the terroir that best expresses their character – elegant, aromatic, complex and highly enjoyable.  Pinot noir from Burgundy as “Rustic” “Barnyard” or “Forest-floor”

No other wine region in the world is as well-known for its terroir as Burgundy, where vineyards that are metres apart can produce vastly different wines from the same grapes.[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1499707011753{padding-top: 30px !important;}”][vc_column][vc_column_text]

Corton Grand Cru Wine

Corton is a grand cru appellation covering the slopes of the Montagne de Corton hill in the Côte de Beaune district of Burgundy. It is the largest grand cru vineyard in Burgundy, and is one of only two where wines are made from both Pinot Noir and Chardonnay (the other is the Musigny vineyard). Corton’s wines were a favorite of the Emperor Charlemagne, who lends his name to the white wines made on the western side of the hill.

Wine Characteristics

The extensive area covered by this appellation Grand Cru and the large number of different Climats it contains explain the observable differences in character among the wines grown here. The rare whites (grown mainly in the Climats of Vergennes and Languettes) have a keeping potential of 4-10 years. Colour: pale gold with green highlights. Mineral aromas (flint) blend with butter, baked apple, bracken, cinnamon and honey. Elegant and highly-bred, supple and well rounded, this unusual Chardonnay has much in common with Corton-Charlemagne. The Corton reds are an intense velvety crimson, darkening towards magenta. Their generous aromatic expression is of fruit notes (blueberry, gooseberry, kirsch cherry) or flowers (violet), evolving towards underbrush, animal, leather, fur, pepper and liquorice. On the palate this wine is well-built, powerful and muscular and the chewy body comes to the fore. Firm, frank and fat, it requires time (4-12 years) to reach its peak.

Red : solid and opulent, Corton is a Bourgogne’s iconic – highly complex, impressively mouth-filling in a way that is at once sensual and structured.
For this reason, strong soft-centred cheeses and blue cheeses are needed to tame it. But, without question, its closest companions are highlyflavoured meats that match its powerful flavours and intense aromas.
Indeed this wine is sublime with roast or grilled beef, or any and all game (furred or feathered) roasted, braised or – naturally – in sauce.
Serving temperature: 14 to 16°C.

White : white Corton is a natural match for shellfish, fish, poultry in cream sauce, and goat’s cheese.
Serving temperature: 12 to 14°C.

List of “Climats et Lieux-dits” for this appellation

“Climats” classified as 1er Cru

Clos Blanc / Clos de la Commaraine / Clos de Verger / Clos des Epeneaux / Derrière Saint-JeanEn Largillière / La Chanière / La Platière / La Refène / Le Clos Micot / Le Village / Les Arvelets / Les Bertins / Les Boucherottes / Les Chanlins-Bas / Les Chaponnières / Les Charmots / Les Combes Dessus / Les Croix Noires / Les Fremiers / Les Grands Epenots / Les Jarolières / Les Perrières / Les Petits Epenots / Les Pézerolles / Les Poutures / Les Rugiens Bas / Les Rugiens Hauts / Les Saussilles[/vc_column_text][/vc_column][/vc_row]

The post Domaine Antonin Guyon Corton Charlemagne Grand Cru 2021 appeared first on WineYou.

Chardonnay

Unique and very popular varietal. Often very aromatic and significant, but can be also very fresh and clean. Because of these reasons it it probably the most popular white varietal in the world. Can be recognized as full bodied and mouth filling wine which was aged in oak barrels. With very typical aroma of butter, toast and citruses. The second expression, with fermenting in stainless steel tanks, is very clean, with higher acidity and with beautiful aroma of limes, green apples and peaches.

Chardonnay was dominantly a product of Burgundy region in France. Where it´s home. But thanks to success at legendary blind tasting in Paris in 1976, called Judgement in Paris, California Chardonnays has waved the flag and stunning Chateau Montelena 1973 won. After that tasting, California Chardonnays became really popular and on that wave are till today.

Region

Sonoma County Wine

Sonoma County, California, is one of the most important wine-growing regions in the whole of the United States. Vines have been planted here since the 1850s, and apart from the inevitable hiatus brought about by Prohibition, the county’s relationship with wine has been prolific and unbroken.

Viticulturally speaking, Sonoma County is divided into three distinct sections: Sonoma Valley, Northern Sonoma and Sonoma Coast. Each of these has its own AVA title and encompasses several sub-AVAs within its boundaries.

Sonoma Valley is located in the county’s south-eastern corner, and effectively mirrors the shape and orientation of Napa Valley just across the Mayacamas Mountains. It encompasses Bennett Valley, Sonoma Mountain and the western half of Carneros – arguably California’s finest ‘cool-climate’ terroir. The Sonoma Valley climate is famously blessed with cooling fog, which rolls in from San Pablo Bay in the summer months. Trapped between the Sonoma and Mayacamas mountains, the fog here is noticeably denser and more persistent than in the broader valleys to the north. When combined with cooling ocean breezes, this means that Sonoma Valley is sufficiently cool to rate as Region I (>2,500 degree days) on the Amerine-Winkler climate scale, yet sufficiently sunny to produce bright, intensely flavored wines.

Northern Sonoma is much larger and more complex than Sonoma Valley, both geologically and viticulturally speaking. It encompasses no fewer than ten AVAs, including the famous and substantial Russian River Valley and Alexander Valley. It effectively covers the northern two-thirds of Sonoma County, omitting only Sonoma Valley and the coastal strip covered by the Sonoma Coast AVA (which also stretches inland to cover the Petaluma River Watershed). The southern limits of Northern Sonoma are marked by the towns of Sebastapol and Santa Rosa, which, along with Healdsburg, are the county’s main centers of commercial and winemaking activity. From here, the AVA follows the Russian river northwards all the way to the Mendocino County border, bulging eastwards briefly to take in the Knight’s Valley.

Sonoma Coast is not so much a contiguous viticultural area as a work-around title to circumnavigate US wine labeling laws. In the 1980s, the US government tightened up the legal definition of the phrase ‘Estate Bottled’, restricting the term to wines grown and bottled within the boundaries of a single AVA. The catch-all Sonoma Coast title makes complying with this law significantly easier for wineries whose vineyards are scattered around various AVAs. The majority of the Sonoma Coast is indeed near the county’s coast, but a considerable proportion of its southern half lies more than 15 miles (25km) inland, and plugs the gap between Northern Sonoma and Sonoma Valley.

The portfolio of grape varieties used in Sonoma County barely deviates from that used in California as a whole. Cabernet Sauvignon is unquestionably the dominant red variety, while an occasional patch of Cabernet Franc is also to be found on the county’s cooler mountainside sites. The cabernets’ Bordeaux stablemate Merlot remains significant, even if plantings are far from what they were in the 1980s and 1990s. The United States’ icon red wine grape Zinfandel is planted in Sonoma’s warmer, drier spots, while Chardonnay and Pinot Noir take advantage of cooler mesoclimates. White Sauvignon Blanc provides a lighter, more refreshing alternative to Chardonnay, and although far from prolific, Rhone valley stalwarts Syrah and Viognier are steadily gaining vineyard acreage.

The post Black Oak Chardonnay NV appeared first on WineYou.

Grape Variety

Riesling

Riesling is native to the southwestern German valleys of the Rhine and its tributaries between Frankfurt and Trier, where it makes delicate wines that often feature a touch of natural grape sugar Across the border in Frannce, Riesling also has a long history in Alsace, where it traditionally makes a stronger, drier wine. This vine makes its best international wines in colder climates, too. Vintners making Riesling in North America nad New Zealand most often follow the sweeter German style, while those in Austria and Australia tend to favour the drier French approach.

The wines have historically been predominantly white, and the finest made from Riesling. Many wines have been sweet and low in alcohol, light and unoaked. Historically many of the wines (other than late harvest wines) were probably dry (trocken), as techniques to stop fermentation did not exist. Recently much more German white wine is being made in the dry style again. Much of the wine sold in Germany is dry, especially in restaurants. However most exports are still of sweet wines, particularly to the traditional export markets such as Great Britain, which is the leading export market both in terms of volume and value. The United States (second in value, third in volume) and the Netherlands (second in volume, third in value) are two other important export markets for German wine.

Red wine has always been hard to produce in the German climate, and in the past was usually light colored, closer to rosé or the red wines of Alsace. However recently there has been greatly increased demand and darker, richer red wines (often barrique aged) are produced from grapes such as Dornfelder and Spätburgunder, the German name for Pinot noir.

Perhaps the most distinctive characteristic of German wines is the high level of acidity in them, caused both by the lesser ripeness in a northerly climate and by the selection of grapes such as Riesling—which retain acidity, even at high ripeness levels.

เขตปลูกไวน์ของเยอรมันมีทั้งหมด 13 เขต ได้แก่

1. Ahr (อาร์)
2. Baden (บาเดน)
3. Franken (ฟรานเคน)
4. Hessische Bergstraße (เฮสซิสเชอ แบร์กชตราเซอร์)
5. Mittelrhein (มิทเทิลไรน์)
6. 6. Mosel (โมเซล)
7. Nahe (นาเฮอ)
8. Pfalz (พาลาทิเนต Palatinate)
9. Rheingau (ไรน์กาว)
10. Rheinhessen (ไรน์เฮสเซ็น)
11. Saale-Unstrut (ซาเลอ อูนชตรุท)
12. Sachsen (ซักเซน)
13. Württemberg (วูร์ทเท็มแบร์ก)

The post Von Winning ‘Deidesheimer Paradiesgarten’ Riesling, Trocken Qualitätswein 2016 appeared first on WineYou.

Grape Variety

Riesling

Riesling is native to the southwestern German valleys of the Rhine and its tributaries between Frankfurt and Trier, where it makes delicate wines that often feature a touch of natural grape sugar Across the border in Frannce, Riesling also has a long history in Alsace, where it traditionally makes a stronger, drier wine. This vine makes its best international wines in colder climates, too. Vintners making Riesling in North America nad New Zealand most often follow the sweeter German style, while those in Austria and Australia tend to favour the drier French approach.

The wines have historically been predominantly white, and the finest made from Riesling. Many wines have been sweet and low in alcohol, light and unoaked. Historically many of the wines (other than late harvest wines) were probably dry (trocken), as techniques to stop fermentation did not exist. Recently much more German white wine is being made in the dry style again. Much of the wine sold in Germany is dry, especially in restaurants. However most exports are still of sweet wines, particularly to the traditional export markets such as Great Britain, which is the leading export market both in terms of volume and value. The United States (second in value, third in volume) and the Netherlands (second in volume, third in value) are two other important export markets for German wine.

Red wine has always been hard to produce in the German climate, and in the past was usually light colored, closer to rosé or the red wines of Alsace. However recently there has been greatly increased demand and darker, richer red wines (often barrique aged) are produced from grapes such as Dornfelder and Spätburgunder, the German name for Pinot noir.

Perhaps the most distinctive characteristic of German wines is the high level of acidity in them, caused both by the lesser ripeness in a northerly climate and by the selection of grapes such as Riesling—which retain acidity, even at high ripeness levels.

เขตปลูกไวน์ของเยอรมันมีทั้งหมด 13 เขต ได้แก่

1. Ahr (อาร์)
2. Baden (บาเดน)
3. Franken (ฟรานเคน)
4. Hessische Bergstraße (เฮสซิสเชอ แบร์กชตราเซอร์)
5. Mittelrhein (มิทเทิลไรน์)
6. 6. Mosel (โมเซล)
7. Nahe (นาเฮอ)
8. Pfalz (พาลาทิเนต Palatinate)
9. Rheingau (ไรน์กาว)
10. Rheinhessen (ไรน์เฮสเซ็น)
11. Saale-Unstrut (ซาเลอ อูนชตรุท)
12. Sachsen (ซักเซน)
13. Württemberg (วูร์ทเท็มแบร์ก)

The post Schloss Lieser Riesling Kabinett 2018 appeared first on WineYou.

Grape Variety

Riesling

Riesling is native to the southwestern German valleys of the Rhine and its tributaries between Frankfurt and Trier, where it makes delicate wines that often feature a touch of natural grape sugar Across the border in Frannce, Riesling also has a long history in Alsace, where it traditionally makes a stronger, drier wine. This vine makes its best international wines in colder climates, too. Vintners making Riesling in North America nad New Zealand most often follow the sweeter German style, while those in Austria and Australia tend to favour the drier French approach.

The wines have historically been predominantly white, and the finest made from Riesling. Many wines have been sweet and low in alcohol, light and unoaked. Historically many of the wines (other than late harvest wines) were probably dry (trocken), as techniques to stop fermentation did not exist. Recently much more German white wine is being made in the dry style again. Much of the wine sold in Germany is dry, especially in restaurants. However most exports are still of sweet wines, particularly to the traditional export markets such as Great Britain, which is the leading export market both in terms of volume and value. The United States (second in value, third in volume) and the Netherlands (second in volume, third in value) are two other important export markets for German wine.

Red wine has always been hard to produce in the German climate, and in the past was usually light colored, closer to rosé or the red wines of Alsace. However recently there has been greatly increased demand and darker, richer red wines (often barrique aged) are produced from grapes such as Dornfelder and Spätburgunder, the German name for Pinot noir.

Perhaps the most distinctive characteristic of German wines is the high level of acidity in them, caused both by the lesser ripeness in a northerly climate and by the selection of grapes such as Riesling—which retain acidity, even at high ripeness levels.

เขตปลูกไวน์ของเยอรมันมีทั้งหมด 13 เขต ได้แก่

1. Ahr (อาร์)
2. Baden (บาเดน)
3. Franken (ฟรานเคน)
4. Hessische Bergstraße (เฮสซิสเชอ แบร์กชตราเซอร์)
5. Mittelrhein (มิทเทิลไรน์)
6. 6. Mosel (โมเซล)
7. Nahe (นาเฮอ)
8. Pfalz (พาลาทิเนต Palatinate)
9. Rheingau (ไรน์กาว)
10. Rheinhessen (ไรน์เฮสเซ็น)
11. Saale-Unstrut (ซาเลอ อูนชตรุท)
12. Sachsen (ซักเซน)
13. Württemberg (วูร์ทเท็มแบร์ก)

The post Schloss Lieser Riesling Trocken 2018 appeared first on WineYou.

Grape Variety

Riesling

Riesling is native to the southwestern German valleys of the Rhine and its tributaries between Frankfurt and Trier, where it makes delicate wines that often feature a touch of natural grape sugar Across the border in Frannce, Riesling also has a long history in Alsace, where it traditionally makes a stronger, drier wine. This vine makes its best international wines in colder climates, too. Vintners making Riesling in North America nad New Zealand most often follow the sweeter German style, while those in Austria and Australia tend to favour the drier French approach.

The wines have historically been predominantly white, and the finest made from Riesling. Many wines have been sweet and low in alcohol, light and unoaked. Historically many of the wines (other than late harvest wines) were probably dry (trocken), as techniques to stop fermentation did not exist. Recently much more German white wine is being made in the dry style again. Much of the wine sold in Germany is dry, especially in restaurants. However most exports are still of sweet wines, particularly to the traditional export markets such as Great Britain, which is the leading export market both in terms of volume and value. The United States (second in value, third in volume) and the Netherlands (second in volume, third in value) are two other important export markets for German wine.

Red wine has always been hard to produce in the German climate, and in the past was usually light colored, closer to rosé or the red wines of Alsace. However recently there has been greatly increased demand and darker, richer red wines (often barrique aged) are produced from grapes such as Dornfelder and Spätburgunder, the German name for Pinot noir.

Perhaps the most distinctive characteristic of German wines is the high level of acidity in them, caused both by the lesser ripeness in a northerly climate and by the selection of grapes such as Riesling—which retain acidity, even at high ripeness levels.

เขตปลูกไวน์ของเยอรมันมีทั้งหมด 13 เขต ได้แก่

1. Ahr (อาร์)
2. Baden (บาเดน)
3. Franken (ฟรานเคน)
4. Hessische Bergstraße (เฮสซิสเชอ แบร์กชตราเซอร์)
5. Mittelrhein (มิทเทิลไรน์)
6. 6. Mosel (โมเซล)
7. Nahe (นาเฮอ)
8. Pfalz (พาลาทิเนต Palatinate)
9. Rheingau (ไรน์กาว)
10. Rheinhessen (ไรน์เฮสเซ็น)
11. Saale-Unstrut (ซาเลอ อูนชตรุท)
12. Sachsen (ซักเซน)
13. Württemberg (วูร์ทเท็มแบร์ก)

The post Schloss Lieser, Riesling, Qualitatswein 2018 appeared first on WineYou.