Lot presentation

Alsace Grand Cru Schoenenbourg Vendanges Tardives Bott-Geyl (Domaine) 2015

The wine

The Riesling Grand Cru Schoenenbourg Vendanges Tardives (late harvests) from Bott-Geyl comes from vines planted in the commune of Riquewihr. The Grand Cru Schoenenbourg is characterised by its steep slopes, reaching up to 35% in some areas. Here, the vines grow facing south to southeast on a Keuper marl soil. The terroir is complemented by sandstone from the Vosges and Muschelkalk, a limestone rock often found on the surface. Esteemed by Voltaire, this Grand Cru is a favourite for Riesling enthusiasts. The vineyard practices align with the quality of the grapes; all chemical fertilisers or inputs are excluded from the cultivation. At Bott-Geyl, the harvest is done entirely by hand.
In the winery, alcoholic fermentation is triggered by native yeasts and lasts from three to six months. The juice is then aged on its lees for a period ranging from four to eight months. This is a magnificent Riesling that pairs perfectly with fruity desserts as well as a delightful cheese platter.

About the Producer Bott-Geyl

The heir to a family tradition dating back to 1795, when his ancestor Jean-Martin Geyl began ploughing the vines and making wine, Jean-Chrsitophe Bott has managed Domaine Bott-Geyl since 1993. He works with small yields, converting the property to organic farming in 2000 and biodynamic methods in 2002, and vinifies his wines in a natural, minimal intervention style.
The property consists of 16 hectares and includes 5 grands crus and 3 localities. 75 plots are spread over seven communes, from Ribeauvillé to Kientzheim. It is of vital importance in the vineyard to understand the nature of the soil in which the vines are growing, and to be able to care for it in an appropriate manner (hoeing, ploughing, spreading of organic composts etc.).
To control yields, the property prunes the vines severely in the winter. Planting density is also an important factor (ideally it should be between 5,500 and 7,800 vines per hectare) so as to oblige the vines to develop deep roots and fully express the subtlety of the terroir.
After manual harvests, alcoholic fermentation takes three to six months: in this way the wines gain complexity and intensity. No enzymes, additional sugar or yeast are added to the musts, and the wines are not fined. The next stage is racking: the wines are separated from the lees and gradually clarify. The wines are aged on the lees for four to eight months, which enhances their texture and gives them greater finesse. After bottling the wines are stored in a temperature-controlled cellar for several months, or even years in some cases, before being released on to the market.