Lot presentation

Alsace Grand Cru Furstentum Pinot Gris Bott-Geyl (Domaine) 2011

The wine

This 100% Pinot Gris comes from the Furstentum Grand Cru. The south-facing vineyard covers 30 hectares and sits at an altitude of between 350 and 400 metres. The slopes are extremely steep in places which lends itself to hand harvesting. The terroir lies on a marl, limestone and gravel mix with pebbles dotted around. The sub-soil is formed from Dogger limestone from the Jurassic period. This mix of soils lends itself particularly well to growing Pinot Gris. Domaine Bott-Geyl holds organic and biodynamic certificates and uses these practices in the vineyard.
The harvested grapes are rigorously sorted and pressed before alcoholic fermentation starts naturally thanks to natural yeasts and last for 6 to 7 months. Following this, the wine is matured on its fine lees. The cellaring potential of this wine can be as much as 15 years. It is recommended that you decant this wine two hours before you wish to enjoy it.
This Pinot Gris reveals spiced, smoky, jammy fruit and honey aromas. The palate is fresh and balanced by a beautiful roundness - a pure delight!

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 15 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.

Detailed characteristics