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 `Vendanges Tardives` wine comes exclusively from the Grand Cru Kessler vineyard. The plot 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. 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 >
Harvested manually from our steep vineyards, the grapes are then transported in small
crates (to prevent the berries from getting crushed) to our winery where they are then slowly
pressed. After racking for about 3 days, the perfectly clear juices are put to ferment in tuns
where the temperature is strictly controlled. Fermentations last from 1 to 3 months until
spring. The wines are then stabilised, filtered and then bottled.
Gewürztraminer
12
FRANCE
6
Cork
Domaines Schlumberger
Biodynamic
Vegan
Vegetarian 
Fact Sheet
