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 >
Primarily produced in the named locality of Schimberg situated in the valley of Guebwiller, on a volcanic subsoil, this Pinot Gris benefits from a full South exposure. 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 >
Originally named Tokay d’Alsace, then Tokay Pinot Gris, this type of vine is not
related to the Hungarian Tokaji, which comes from the Furmint type of vine. In
reality it is a pinot from Burgundy that became known in Alsace from the 17th
century. The name Pinot Gris is generalized since 2007.
Slow pneumatic pressing, static racking. Fermentation in thermo-regulated tuns
for 1 to 4 months. Maturation on lees from 6 to 8 months.