Schlumberger Grand Cru Kessler Gewurztraminer

£23.50

Plenty of lychees and rose petals here. Luscious and rich in the mouth. Aromatic, spicy finish; classic Alsation gewurz from a top producer. Layer upon layer of complexity and interest in a glass.

Domaines Schlumberger was founded in 1810 by Nicolas Schlumberger, who established vineyards on the renowned slopes above the town of Guebwiller. These vineyard sites, now run by the 6th and 7th generations, have a remarkably long history of viticulture, having been planted since 207AD. Through successive generations the Schlumberger holding has grown to be one of France’s largest and finest domaines. Schlumberger now own 130 hectares of vineyards, 70 of which are qualified as Grand Cru. This makes them not only the largest owner of vineyards in Alsace, but also the largest owner of Grand Cru in the region. Today Alain Beydon-Schlumberger runs the winery together with nephew, Thomas and niece, Séverine.

Vineyards 

The vineyards include four Grand Cru sites which contribute to more than 50% of total production. Yields are kept deliberately low, with a clear focus on producing top quality wines with optimum purity of fruit. It is often a necessity on the steeper slopes of light, sandy soil which can be as much as 60 degrees gradient. The vines are horizontally planted in rows, protected by 50 kilometres of dry-stone walls to prevent soil erosion. The vineyards have ideal exposure (south to south east) and a cooling breeze, allowing the organically farmed grapes, to reach optimum maturity. Domaines Schlumberger is a certified Level 3 (the top level) High Environmental Producer and has been 100% sustainable since 2003.

Grand Cru Kessler (The Small Basin) faces south-east and, as its name suggests, has a valley-like depression at its center which shelters the vines from the north winds and cold draughts. With slightly richer clay soils, its unique microclimate and yields of just 30hl/ha, it gives generally quite supple and well balanced wines with pronounced floral aromas.

Grapes are fermented in thermocontrolled tuns for one to four months. The wine is then aged on the lees for eight months.