Wine Region: Alsace

(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.

(2023) Similarly delicate, stony and subtle aromas. a little glacé fruit and a touch of honey. The palate has that decisive acidity and precision again, perhaps marginally more robust than the Pfersigberg, but balances that with extra tang and juiciness.

(2023) From a Grand Cru that has an interesting gravel soil that is rich magnesium, this has a very pure, gentle aromatic, of ripe and delicate apple blossom, but with lots of precision. In the mouth it is really nicely pitched: there's a lemony freshness and the bite of crisp apple, but it flows like a mountain stream into a long finish, touched by a saline slipperyness, but sheer and precise.

(2023) A field blend of 70% Gewurztraminer with Riesling and Pinot Gris, harvested, pressed and vinified together. The nose is dominated by Gewurz aromas, but delicately so, with rose-hip and lychee and plenty of florality. In the mouth there's a lusciousness with 27g/l of sugar, but a lovely sense of finesse and lightness too thanks to crisp acidity from those other varities, and only 13% abv. Distictive and enjoyable.

(2023) From vineyards on the granite slopes of the Lieu-dit Sonnenberg, this is fermented in oak and matured on lees for nine months. There's a subtle nutty earthiness on the nose, an apple core dryness to the aroma. In the mouth 5g/l residual sugar gives this sweetness, the fruit somewhere between peach and lemon. A little creaminess from the barrel fleshes out the finish.

(2023) From the granitic and sandstone terroir of Kaefferkopf, 5g/l of residual sugar just soften this wine that opens with a nice mineral character of wax and stones, a hint of custard apple. That sweetness is perceptible, but a rounded, creamy weight of stone fruits and then nicely judged acidity makes for very pleasing balance.