Domaines Schlumberger Gewurztraminer Grand Cru Kitterlé
Vintage: 2010 (Current)
May 28, 2018, James Suckling
“Remarkably young and vivid for its age. This is a concentrated and beautifully balanced high-end pinot gris with a thousand nuances. The caramel element is really delicate. A very long and polished finish. Drink or hold.”
The Wine Advocate
September 30, 2015, Stephan Reinhardt
“Flinty and herbal but (still) with almost no fruit on the nose the 2010 Gewurztraminer Grand Cru Kitterlé could be a Gewurz from the Mosel so light-hearted, pure and crystalline, piquant and finesse-full as it is. Rarely have I tasted a full, rich and intense Gewurztraminer like this that is also so stimulating and salty. Really thrilling and highly recommended.”
93 Points, Cellar Selection
December 31, 2014, Roger Voss
“A sweet Gewuztraminer, ripe while still delicate. It provides a fascinating take both on the grape, giving more honey than spice; and on the terroir that has produced a highly structured wine. With its concentration and the sense of acidity in the background, it will age, so drink from 2017.”
April 30, 2014, Alison Napjus
“Offers lush flavors of melon, anise, Thai basil, honey and grapefruit sorbet, backed by racy acidity that provides fine balance overall, with a long, mineral-tinged finish. Drink now through 2025.”
International Wine Cellar
November 30, 2012, Ian d’Agata
“Bright straw. Aromatic nose combines lemon, cured meat and buttery spices. The palate offers enticing tropical fruit and spice flavors and considerable early appeal. Smooth and tactile on the persistent, rich finish.”
With a single holding of more than 330 acres at Guebwiller, Domaines Schlumberger is the largest Grands Crus producer in Alsace. All Schlumberger wines are estate-grown. Seventy-five percent of the vines are planted on very steep, terraced slopes, requiring horses be used for fieldwork.
The outstanding quality of the wines is due largely to Schlumberger’s superior vineyards, but also because yields are deliberately kept low. The winery produces only 80,000 cases annually, while the law allows for up to 160,000.
First distinguished in 1699, Kitterlé has always had an exceptional reputation. Already protected in the Middle Ages, it has been sold under its own name since 1830.
Manual harvest, whole grape pressing followed by static racking. Fermentation in thermo‐regulated tuns for one to four months. Maturation on fine lees for eight months. Bottled in April 2012.
The robe is a lily flower yellow with buttercup reflections. The disc is fatty, the legs are generous. A slightly oily appearance immediately leaves the impression of a concentrated wine. The nose, on first approach, is playful, and aromas of quince preserve dominate, complemented by a fine touch of coriander. The nose suggests a wine affected by noble rot. On the palate, the onset is frank and charming. Freshness is straight and linear adding vigor to a generous and soft fat mouth. A beautiful honeyed sensation blending the flavors of spices like cumin and coriander.
Serve with spicy, sweet and savory dishes. For example, lamb tagine, stir fried foie gras with quince, or mango mousse with liquorice. The suggested serving temperature is 54°F.
Varietals: 100% Gewurztraminer
Wine Alcohol: 11.85%
Titratable Acidity: 3.57 g/l
Residual Sugar: 60.7 g/l
Harvest Start Date: October 25, 2010
Harvest End Date: October 26, 2010
Bottling Date: April 15, 2012