(2024) An organic certified wine that is apparently an everything but the kitchen sink blend of Auxerrois, Chardonnay, Pinot Blanc, Pinot Grigio, Pinot Noir and Riesling. It spends 18 to 24 months on the lees. The nose has sherbet and nettle, lemon too. The palate has a crispness to the mousse, and while there's a feeling of sweetness, there's a touch of sour plum and a grapefruit acidity, joined by a hint of toast. It's not the most elegant combination, but at £12, that can be forgiven.
(2024) Pale straw-gold, with a modest stream of small bubbles, aromas are herby, citrussy and super fresh. Just a subtle biscuity background in this organic wine, fermented with indigenous yeasts. In the mouth this Brut wine continues in a fresh and zippy vein. There's a rolling texture to the mousse, and hints of ripe fruit, but the acidity is decisive to leave this firm and cleansing in the finish. A blend of Pinot Blanc and Auxerrois.
(2024) Very attractive nose with something green and herbaceous - nettle maybe? - orange rind and a hint of juicy ogen melon. The palate has a fat limey fruit core, really very good acidity, but the hint of ripeness and nectarine sweetness fills out the mid-palate. The juicy, lemony and delicately saline finish is beautifully done. Very good value this one.
(2024) Sourced from Hugel's vineyards around Riquewihr which are in the process of being certified for organic viticulture. Gorgeous nose of waxy preserved lemons, gently exotic, ripe apples and the most delicate touch of saffron spice. The palate has sweetness, but that's purely the ripe fruit, underscored by a sour lemon and grapefruit acidity that cleanses the palate. Medium-bodied but fruit-filled on the mid-palate, the finish is long and perfectly balanced.
(2024) A Crémant made from Pinot Blanc (80%) and Pinot Gris (20%), with secondary fermentation in the bottle and the wines aged 18 months before being disgorged. The nose has a little layer of biscuit or vanilla, but then the luscious ripe pear and apple fruitiness takes centre stage. Pear on the palate too; like suoer ripe and juicy Conference pear, a seam of lemon acid adding cut, and a dry Brut finish that is stylish. A very nice Crémant at a very nice price, from the always reliable Turckheim cooperative. Watch the video for more information and food-matching ideas. On offer at £9.99 in March 2024.
(2023) Let's start with a pedantic note: Gewürztraminer, with an umlaut, is the German spelling, so not necessary on this French Gewurztraminer. Down to business, and what we have is an Alsace wine, off-dry, and tinged with pink/bronze as is typical for this variety which has skins that mature to a deep blush red. The nose has the hallmark rose petal and exotic spice perfume, but it is relatively subtle here. In the mouth the wine is quite full textured, and has a peach juice and yellow plum character to the mid-palate, before gentle lemon acidity pushes through on the finish. Always a banker with Chinese or other spicy and aromatic cuisines. Watch the video for more information.
(2023) From one of the most iconic Grand Crus of Alsace, Schlossberg which sits on pure granite at 230 - 350 metres, and in this case vines that are 60 years old. It has 5g/l of residual sugar. Buttercup yellow, the nose has a serious, quiet reserve, stony and mineral. Such a contrast to the Greystone. In the mouth it feels bone dry and has riveting acidity and precision. Compared to the Greystone it is almost austere, but there is subtle richness and weight, and though the fruit stays in a firm citrus and apple/pear spectrum, texture and precision drink so beautifully.
(2023) Thirteen grape varieties grow together in this wine from limestone soils and a 15-year-old vineyard at 300 metres. It has 12.8g/l of residual sugar. Dramatically darker in colour than the Te Whare Ra, but four years older too of course. Much less aromatic, with a natural, lightly yeasty and buttery character. The palate's noticeable sweetness and rich texture give this lots of presence, buttery again, an almost blonde chocolate touch, but then the acidity races through. Quite intense, perhaps lacking a little length.
(2023) Again, age has developed the colour here, the wine having just 5g/l of sugar and coming from vineyards that are 25 to 40 years old, planted between 240 and 270 metres on limestone. Heimbourg is a single vineyard, though not rated Grand Cru. Slightly less aromatic than the Prophet's Rock, but otherwise very similar aromatics, the buttery and peachy character delightful. The palate is opulent and rich, full-textured and mouth-filling. There's a glycerine richness to this along with that touch of sugar, but it has an almost Botrytis character in the finish with the dry, toasty undertow to the finish.
(2023) Another Grand Cru, this from Sonnenglanz, a south-east slope of limestone at 220 to 270 mtres. This comes from 30- to 50-year-old vines and has 55g/l of residual sugar so a sweet wine. The age of this obvious in the golden colour. Hugely different aromatically to the Misha's version of course, with honey and lime, a hint of butterscotch and plenty of lifted spice and rose petal notes. In the mouth fully sweet, viscous, with a mouth-coating layer of luxurious candied fruit and honey again. Nice, bright zesty lemon verbena to the finish.
