Domaines Schlumberger Riesling Cuvée Eric

Alsace, France

Vintage:2014 (Current)

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Domaines Schlumberger Riesling Cuvée Eric 2014

Reviews

Wine Enthusiast

94 Points

April 1, 2017, Anne Krebiehl

“Preserved mandarins are evoked on the nose. The palate continues this rich and luscious but zesty citrus game: tangerine, clementine and orange weave their sweet-tart aromatic course across the palate and into your heart. This has lovely richness but not an ounce of fat. Streamlined Riesling freshness bathes rich late harvest sweetness in bright refreshing light. The zesty finish makes you crave more. Drink now through 2030.”

Overview

With a single holding of more than 330 acres in Guebwiller, Domaines Schlumberger is the largest Grands Crus producer in Alsace. All Schlumberger wines are estate-grown. Because of the aridity and steepness of the domains, the yields are about 50 percent of the average for the appellation of Alsace. The resulting grapes are very high quality and have exceptional flavor concentration.

For over 200 years, the Schlumberger family has devoted itself to farming the vineyards with passion, dedication and respect to the environment.

This cuvée honors Eric Beydon Schlumberger (1944-2014), who took over the family estate in 1971. His passion, coupled with his intense work ethic, paved the way to the winery's rebirth and prestige in the region. 

Vendanges Tardives (late harvest) are wines crafted with overly mature grapes several weeks after the harvest. Contrary to certain types of sweet wines, they maintain a freshness and natural acidity with a flavor that is unique in the world.

Winemaking

A blend of Grand Crus Kessler, Spiegel, and Kitterlé, this very rare cuvée begins its life on the steep slopes of Domaines Schlumberger's sandstone and volcanic vineyards, oriented east and south-east. 

The vines were carefully tended from their winter pruning until the harvest. Harvested manually, the grapes are then transported in small crates to the winery where they are slowly pressed. After racking for about three days, the perfectly clear juices are put to ferment in tuns where the temperature is strictly controlled. Fermentations last from one to three months until spring. The wines are then stabilized, filtered and then bottled.

Tasting Notes

The robe is golden yellow with green reflections of good intensity. The nose is marked, pleasant and of good intensity, with crystallized  scents, honey, but also citrus fruits, lemon and white  flowers. The botrytis’s noble mark needs time to express itself and flourish. The onset in the  mouth is dense, semi-liquorish. The structure is rich and full, perfectly balanced by the mineral tension.

Food Pairing

Ideal to accompany a pork tagine with lemon, a duck in orange sauce, a blue cheese, or a rhubarb pie with meringue.

Technical Information

Wine Alcohol: 11.53%

Titratable Acidity: 5.52 g/L

Residual Sugar: 77.76 g/L