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.

Le Clos Saint-Léger Riesling comes from a single parcel in the heart of the estate's Kitterlé Grand Cru. This parcel was planted in 1995 with Riesling on a terroir of volcanic-sandstone occupying a unique site in a small basin on an east-west axis, facing due south on a succession of several vertiginous terraces between 342 and 392 meters above sea level. The light, sandy soil held back by huge dry-stone walls means that yields are limited (20 to 25 hl/ha). Monitoring is carried out from the winter pruning of the vines through to the harvest.

Hand-picked and carefully sorted, the grapes are then transported in crates to the winery in the early hours of the morning for slow pressing. After 12 hours of settling, the perfectly clear juice is fermented in stainless steel tanks, where the temperature is rigorously controlled. The wine was racked and then stored on the fine lees until bottling under neutral gas. 

The color is golden yellow with light, intense reflections. The disk is bright, limpid, and transparent. The wine is youthful. The nose is frank, pleasant, and intense. Citrus aromas dominate, with exotic lemon, pineapple, and white flowers. Aeration amplifies these scents, revealing bergamot, citron, spices, ginger and a hint of smoky mineral, gas and white truffle. The fragrance profile combines subtlety and nobility. All combine harmoniously to reveal a new aspect of Grand Cru Kitterlé. The palate is fleshy, with a full-bodied alcoholic base. The mid-palate is strict and lively, with a hint of perlage. The same range of aromas as on the nose, with citrus fruit, white flowers, spices, ginger and the mineral smokiness of gas and white truffle. There’s a hint of bitterness. The balance is masterful! The initial over-ripeness of the botrytis is admirably tempered by the definition of the terroir. The range of aromas is already accessible, much to our delight.

Pair it with a fish curry with pineapple, cod with saffron and an onion, garlic, chili pepper, lemon sauce, or goat’s milk cheese such as Chabichou du Poitou.