(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.
(2023) The first of three Pinots comes from pebble-strewn limestone soils at 300 metres, the vineyard 20 years old. It was matured in older barrels. Though rules have changed since, in 2020 Pinot Noir could be planted in Grand Cru vineyards but could not be labelled as Grand Cru, so many producers use the initial letter as a code to reveal the source of the grapes (in this case Vorbourg). Medium density in colour, the aromatics are elegant, floral over red-fruit, cherry and herbs to the fore, a little high-toned nuance. In the mouth it is dry and has a fairly tannic, spicy backbone, but hints of bittersweetness, something almost minty too, give plenty of interest. The finish is bone dry, fresh and quite long.
(2023) The 'P' is code for the Grand Cru Pfersigberg, where 45-year-old Pinot vines grow on limestone soils at 280 - to 320 metres. It was fermented with 50% whole clusters and maturated in oak barrels, 60% new. Similar medium ruby-crimson to the Muré, and a delightfully elegant cherry and raspberry fruit that is clear and fine. There's a gravelly, taut character to this and the oak adds just a touch of creaminess - no high toast here at all. In the mouth it has lovely texture, medium-bodied but silky. It stays composed, savoury and balanced, moving from sweet, fleshy red fruit to liquorice and endive, the whole palate picture very harmonious and long. Tannins here are ultra refined and the acid etches the finish.
(2023) Matured in steel for six to eight months on the lees. This is a blend of 60% Pinot Blanc, along with Sylvaner and Pinot Gris. Quite a rich, leesy feel for Alsace, mostly about citrus, but some nutty Cox's pippin crunch. Really sweet, with around 9g/l residual sugar, but an intense and vibrant wine through mid-palate to finish.
(2023) Like all of Sorg's wines, there's such a lovely sense of precision and clarity here, pure red fruit aromas of raspberry layered with spices and hints of exotic florals. In the mouth sweet fruit has that tart red fruit edge, but is quite deep, touched with vanilla and chocolate, the finish long and poised, gentle tannins don't disrupt the flow, with well judged acidity and oak.
(2023) This is a dry Grand Cru Pinot Gris that opens with spice, pepper and florals atop pure orchard fruit. There's the merest hint of sweetness to the initial flavour, then such a pure, harmonious blend of rich, quite exotic nectarine, a bright orangey acidity, and shimmering length. A lovely Pinot Gris.