Producer >
An estate nestled in the hills of Guebwiller in Southern Alsace, carefully managed and expanded by the Schlumberger family since 1810. Thanks to the foresight of Ernest Schlumberger at the turn of the 19th Century, the family lands increased from just 20ha to 140ha. Ernest purchased phylloxera-ravaged vineyards, replanting and resurrecting as he went. Over half of these vineyards are classified as Grand Cru sites, producing steely mineral led wines from the four famous Grand Crus of Guebwiller: Saering, Kitterle, Kessler and Spiegel. The wines have longevity and life, not just from these steep stony sites but from a deep rooted culture of organics, sustainability and on 30ha, biodynamic farming. Séverine Beydon-Schlumberger and her brother Thomas now run the company with their Uncle Alain Freyburger making the wines in tandem with nature.
Viticulture >
This Gewurztraminer comes mainly from the named localities of Bollenberg and Bux as well as from the young vines from some of the Grand Cru vineyards. Bux and Bollenberg are on limestone/clay . On the slopes the vineyards are arranged into terraces and are worked by horses, lessening compaction and thus the potential for erosion. The vineyard work is done according to a local charter, TYFLO, a sustainable initiative to elimiate the use of herbicides. In addition, 30 of the domaine`s hectares are farmed biodynamically.
Winemaking >
The Traminer is probably the most famous Alsace wine. It comes from the North
of Italy and dates from the XVI century. The Gewurztraminer (literally means
spicy or musky Traminer) is a selection of the most aromatic Traminer wines and
became Gewurztraminer around the year 1950
Slow, pneumatic pressing was followed by static racking. Fermentation in
thermo-regulated tuns for one to four months. Maturation on lees from six to
eight months.