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Gewurztraminer Zinnkoepflé Grand Cru Vendanges Tardives AC 2015
  • 288. Gewurztraminer Zinnkoepflé Grand Cru Vendanges Tardives AC 2015

    Domaine Léon Boesch

    100% Gewurztraminer (12% alc, 76.6g/l of rs)

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    This excellent Vendanges Tardives was harvested in two sorties on October 3rd and November 25th. It’s an exquisite wine with complex aromas of nougat, grilled almond, stewed lemons, pine. On the palate it is at once both sumptuous and at the same time silky with perfectly pitched ripe peach and mango fruit, and an incredibly long finish, that stays fresh with a saline hint. For drinking now to 2035+....

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Further details
Matthieu Boesch
Soultzmatt, lieu-dit Bickenberg within GC Zinnkoepflé
Size of domaine
15 hectares (of which Gewurztraminer GC Zinnkoepflé is 0.9h)
100% Gewurztraminer (42 yrs old). Massale selection on 161 49 rootstock. 5500 vines per hectare trained double guyot.
South-West facing hillsides (in the Alsatian dialect, “Zinnkoepflé” literally means “the head towards the sun”). 70% slopes. 30cm of limestone and sandstone topsoil. 350m above sea-level.
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 (between 03rd October and 25th November), carefully sorted in the vineyards. 25 hectos per hectare yield.
Pneumatic press. Long slow pressing (8 to 10 hours) of the whole bunch, not followed by a settling period. Vinified in ancient 5 to 20hl foudres at 12-24°C. 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 11 months. No batonnage, no fining, just filtered lightly by cellulose plaque. Bottled once a year at the end of August using their own equipment. 1600 bottles produced on average.
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