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Gewurztraminer Zinnkoepflé Grand Cru AC 2015
  • 273. Gewurztraminer Zinnkoepflé Grand Cru AC 2015

    Domaine Léon Boesch

    100% Gewurztraminer (14% alc, 44g/l of rs)

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    Half of the vines were planted in 1920, and the other half average 50 years old.  Zinnkoepflé is a steep due-south facing hillside of limestone and sandstone that is especially suited to growing exceptional gewurztraminer.  Here we have a powerful, rich structured wine, offering at the same time good tension, freshness and exceptional fruit: passion fruit and mango, with a notable dash of nutmeg and liquorice. For drinking now to 2023.

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Further details
Winemaker
Gérard & Matthieu Boesch, Domaine Léon Boesch
Location
Soultzmatt, lieu-dit Sultzerberg within GC Zinnkoepflé
Size of domaine
13 hectares (of which Gewurztraminer GC Zinnkoepflé is 0.9h)
Grape
100% Gewurztraminer (70 yrs old). Massale selection on 161 49 rootstock. 5000 vines per hectare trained double guyot.
Terroir
South-facing hillsides (in the Alsatian dialect, “Zinnkoepflé” literally means “the head towards the sun”). 35% slopes. 1m of limestone and sandstone topsoil. 350m above sea-level.
Viticulture
Certified organic with Ecocert© and bio-dynamic with Demeter©. Debud but never carry out vendanges en vert. Plough 1 row in 2 April to June. Allow grass to grow in the other row until it seeds, then lightly roll it and cut back grass before the harvest in all the rows. Think that it is vital to respect the nitrogen cycle of the vine and so the soils are never ploughed after July 14 in order to allow the vine to ripen the grapes in optimal conditions. Scrapping in Spring (2 to 4 cm); doesn’t want to turn the soil upside down because the soil is only 5 to 10cm deep. Stimulate the vine’s natural defences by silica. Use homeopathic dose of horsetail, nettle and sulphur and very low levels of copper against oidium and mildew. Manual harvest, carefully sorted in the vineyards. 40 hectos per hectare yield.
Vinification
Pneumatic press. Long slow pressing (8 to 10 hours) of the whole bunch, not followed by a settling period. Vinified in ancient foudres at 18- 24°C for between 4 to 8 months. The foudres are not temperature controlled. The wine is allowed to follow its natural course at its own rhythm using its own natural indigenous yeats. Left on total lees from fermentation, with just one racking in April, but no separation from the lees. Malolactics are permitted (do not add sulphur after alcoholic fermentation) as Matthieu believes this allows a better exchange between the wine and the lees. Aged in the same foudres as for the fermentation for 10 months. No batonnage, no fining, just filtered lightly by cellulose plaque. Bottled once a year at the end of August using their own equipment. 4000 bottles produced on average.
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