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.

Alain Beydon-Schlumberger, uncle of seventh-generation siblings Séverine and Thomas Schlumberger, planted this vineyard over 20 years ago and first bottled this wine with the 2014 vintage. The Stein lieu-dit is at the top of the Bollenberg hill—one of the driest limestone sites in Alsace—two kilometers north of the Schlumberger family's Guebwiller vineyards.

The name Bollenberg derives certainly from “Belen” or “Belanus”, Celtic god of fire in pastoral life. Stein means stone in German and defines the limestone soil of this place.

The fruit is 100% destemmed. After a 3 week maceration, the wine is then aged in Burgundian oak barrels and in small capacity casks for approximately 18 months. A small amount of carbonic maceration (20-30%) was introduced with the 2022 vintage. After a light filtration, the wine is bottled.

The color is cherry red with purple reflections, of good intensity. The disc is bright, crystal clear and transparent. The wine presents a beautiful youth. The nose is frank, pleasant, of good intensity. We perceive a dominant scent of red fruits, blackcurrant, cherry, flowers, violet, subtly highlighted by noble woody notes. Aeration amplifies these odors and reveals the cigar humidor, sandalwood, cocoa, and Sichuan pepper. The range of scents is resplendent, elegant, and vibrant. We find the range of aromas of the nose, always focused on red fruits, cherry, blackcurrant, flowers, violet, cocoa, sandalwood, cigar cellar and noble woody notes. The ripe tannin develops a fine astringency.. Accessible and well constituted, it offers an aromatic range of beauty, flattering and noble. 

An excellent pairing with duck breast with red fruits and gingerbread toast, roasted lamb chops, fresh cherry jus, artichokes with pepper and gnocchi or a pan-fried venison escalope with mushrooms. The suggested serving temperature is 62°F.