Vintage 2021

Riesling, Les Princes Abbés, Domaines Schlumberger

Domaines Schlumberger
Product Code: DS26ZZWC

Tasting Notes

The color is lemon yellow with green reflections, of good intensity. The disc is bright, limpid and transparent. The wine presents youth. The nose is frank, pleasant, of good intensity. Dominated by citrus scents, lime zest, white flowers, fine vegetal, and blackcurrant leaf. Airing amplifies these smells and reveals an exotic register of star fruit, spices, ginger and noble smoke. The nose presents a ripe and bright register, in the vein of the vintage. The grapes were brought in at the perfect time. The attack on the palate is moderately full, full-bodied. We evolve in a sharp, sparkling environment. The range of aromas is reminiscent of the nose, citrus fruits, lime zest, white flowers, fine vegetal, spices, ginger and always, in filigree, this underlying smoke. The finish is medium, 5-6 caudalies, and frank liveliness. The tense balance, typical of the vintage, is digest and precise. The racy range of aromas provides a nice sensation of freshness

Profile

Riesling
13
FRANCE
6
Cork
Domaines Schlumberger
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            [Description] => Schlumberger Riesling, Les Princes Abbes
            [Vintage] => 2021
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            [Notes1] => The color is lemon yellow with green reflections, of good intensity. The disc is 
bright, limpid and transparent. The wine presents youth.
The nose is frank, pleasant, of good intensity. Dominated by citrus scents, lime 
zest, white flowers, fine vegetal, and blackcurrant leaf. Airing amplifies these 
smells and reveals an exotic register of star fruit, spices, ginger and noble 
smoke. The nose presents a ripe and bright register, in the vein of the vintage. 
The grapes were brought in at the perfect time.
The attack on the palate is moderately full, full-bodied. We evolve in a sharp, 
sparkling environment. The range of aromas is reminiscent of the nose, citrus 
fruits, lime zest, white flowers, fine vegetal, spices, ginger and always, in filigree, 
this underlying smoke. The finish is medium, 5-6 caudalies, and frank liveliness. 
The tense balance, typical of the vintage, is digest and precise. The racy range 
of aromas provides a nice sensation of freshness
            [Notes2] => The grapes for this Riesling are planted essentially in the locality of Bollenberg and in the vines of Saering and Kessler, and also in the young vineyards of the Kitterlé. Saering is a 27 hectare plot, of which 20 hectares are owned by the Domaine Schlumberger. Its height ranges from 260 to 300 metres and the soil is a light sandstone. Kessler covers 29 hectares, 22 of which are owned by the domaine. It sits at between 300 to 390 metres on a sandstone soil. In its centre, the hill forms a small valley (Kessler) which shelters it from the North winds and from the cold draughts. Meanwhile, Kitterle covers 26 hectares, 20 owned by the estate, with altitudes ranging from 270-360. This volcano-sandstone terroir occupies a unique site on the edge of the mountain: a rocky outcrop offering three different expositions: southwest, south, south-east, all perched on very steep slopes of up to 50°. On the slopes the vineyards are arranged into terraces and are worked by horses, lessening compaction and thus the potential for erosion. The vineyards are farmed biodynamically.
            [Notes3] => 
            [Notes4] => Intense lemon yellow; distinguished, delicate and fresh nose with citrus fruits, candied lemon, grapefruit; ample mouth with citrus fruits, delicate spice and ginger followed by long, vivacious finish.
            [MediaNotes] => 
            [ServingSuggestion] => Do not hesitate to combine it with small avocado, crab and shrimp verrines, a 
seafood casserole with ginger, conchiglioni stuffed with goat cheese and 
walnuts, lemon butter sauce with coriander or a cheese made with milk from 
goat cheese… Serving temperature: 12°C.
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many other Rieslings that are now appearing all over the world.

Slow pneumatic pressing, static racking. Fermentation in thermo-regulated tuns 
for one to four months. Matured on lees during six to eight months
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                    [Address5] =>  
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                    [Phone] =>  
                    [Fax] =>  
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                    [Notes1] => 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. 
                    [Notes2] => Alsace
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                    [Website] =>  
                    [Notes1] => 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. 
                    [Notes2] => Alsace
                    [Notes3] => Guebwiller
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                    [Fax] =>  
                    [Email] =>  
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                    [Notes1] => 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. 
                    [Notes2] => Alsace
                    [Notes3] => Guebwiller
                    [Notes4] => A young team led by séverine beydon-schlumberger and alain freyburger, the wine maker.  the largest vineyard holders in alsace of which over 50% are grand cru status.  their second wines bearing ‘princes abbés’ labels, nevertheless contain considerable quantities of fruit from the grand cru vineyards.  the style is rich and intense.  on our visit, we were amazed by the attention to detail from the upkeep of 45km of drystone walls on the steep mountainside vineyards to the complete modernisation of equipment in the winery.  the rieslings are charming and supple; the intense fruit of the pinot gris is sensational and lovers of gewürztraminer will be delighted by these rich, balanced wines.
                    [Notes5] =>  
                    [Image1_URL] => 
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                    [Country] => FRANCE
                    [Phone] =>  
                    [Fax] =>  
                    [Email] =>  
                    [Website] =>  
                    [Notes1] => 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. 
                    [Notes2] => Alsace
                    [Notes3] => Guebwiller
                    [Notes4] => A young team led by séverine beydon-schlumberger and alain freyburger, the wine maker.  the largest vineyard holders in alsace of which over 50% are grand cru status.  their second wines bearing ‘princes abbés’ labels, nevertheless contain considerable quantities of fruit from the grand cru vineyards.  the style is rich and intense.  on our visit, we were amazed by the attention to detail from the upkeep of 45km of drystone walls on the steep mountainside vineyards to the complete modernisation of equipment in the winery.  the rieslings are charming and supple; the intense fruit of the pinot gris is sensational and lovers of gewürztraminer will be delighted by these rich, balanced wines.
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            [Allergen_Sulphites] => 1
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HVEVegetarian

About this product +

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 >

The grapes for this Riesling are planted essentially in the locality of Bollenberg and in the vines of Saering and Kessler, and also in the young vineyards of the Kitterlé. Saering is a 27 hectare plot, of which 20 hectares are owned by the Domaine Schlumberger. Its height ranges from 260 to 300 metres and the soil is a light sandstone. Kessler covers 29 hectares, 22 of which are owned by the domaine. It sits at between 300 to 390 metres on a sandstone soil. In its centre, the hill forms a small valley (Kessler) which shelters it from the North winds and from the cold draughts. Meanwhile, Kitterle covers 26 hectares, 20 owned by the estate, with altitudes ranging from 270-360. This volcano-sandstone terroir occupies a unique site on the edge of the mountain: a rocky outcrop offering three different expositions: southwest, south, south-east, all perched on very steep slopes of up to 50°. On the slopes the vineyards are arranged into terraces and are worked by horses, lessening compaction and thus the potential for erosion. The vineyards are farmed biodynamically.

Winemaking >

The Riesling is the noblest and finest grape variety of Alsace. Introduced in the 15th century from Rhineland, it is supposed to be in fact originating from the Orleans region. It is very different from its German homologue and from the many other Rieslings that are now appearing all over the world. Slow pneumatic pressing, static racking. Fermentation in thermo-regulated tuns for one to four months. Matured on lees during six to eight months

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