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The result of laborious and meticulous winegrowing, this meditation wine can be left to age for decades in the cellar. It pairs remarkably well with meat cooked with fruit or blue-veined cheese. It should be aged for several years in the cellar. More info
In Beblenheim, the Sonnenglanz Grand Cru stretches over 33 ha at an altitude of 220-270 metres on a soil representing a conglomerate of limestone pebbles and Oligocene marl. The southeast facing vineyard blessed with a uniquely dry microclimate makes it particularly favourable to Gewürztraminer noble rot wines; they reveal a complex, intense character with delicate, floral notes of pomelo and pineapple. The Sonnenglanz Grand Cru is especially disposed to noble rot: Botrytis gives the wine an elegant, light quality. As of the 1 March 1984 , a decree has strictly controlled the classification of Vendanges Tardives and Sélections Grains Nobles for Alsatian wines. All chaptalisation (the process of adding sugar to increase alcohol content) is forbidden and sales permission is issued 18 months post-harvest, following rigorous analysis and taste testing. These are exceptional wines, symbols of human patience and the result of an exceptional climate which enables overmaturation to take place, specifically the growth of noble rot. This level of maturation is difficult to achieve, requiring an assiduous harvesting process, selecting only the grapes which present the famous noble rot. These impressive wines have complexity and depth and many can age for up to 20-30 years. It is recommended to decant this Grand Cru to fully appreciate the delightful aromas of its grape variety: expressing notes of lychee, rose and spices. It is a wine which sublimates sweet courses and elevates blue-veined cheese.
Alsace Grand Cru Sonnenglanz Sélection de Grains Nobles Gewurztraminer Bott-Geyl (Domaine) (50cl)serve at a temperature of 14°C. It will pair perfectly with the following dishes: Munster au cumin, Ananas rôti aux épices, Poire rôtie aux épices.
Peak: Drink until 2028
In Beblenheim, the Sonnenglanz Grand Cru stretches over 33 ha at an altitude of 220-270 metres on a soil representing a conglomerate of limestone pebbles and Oligocene marl. The southeast facing vineyard blessed with a uniquely dry microclimate makes it particularly favourable to Gewürztraminer noble rot wines; they reveal a complex, intense character with delicate, floral notes of pomelo and pineapple. The Sonnenglanz Grand Cru is especially disposed to noble rot: Botrytis gives the wine an elegant, light quality. As of the 1 March 1984 , a decree has strictly controlled the classification of Vendanges Tardives and Sélections Grains Nobles for Alsatian wines. All chaptalisation (the process of adding sugar to increase alcohol content) is forbidden and sales permission is issued 18 months post-harvest, following rigorous analysis and taste testing. These are exceptional wines, symbols of human patience and the result of an exceptional climate which enables overmaturation to take place, specifically the growth of noble rot. This level of maturation is difficult to achieve, requiring an assiduous harvesting process, selecting only the grapes which present the famous noble rot. These impressive wines have complexity and depth and many can age for up to 20-30 years. It is recommended to decant this Grand Cru to fully appreciate the delightful aromas of its grape variety: expressing notes of lychee, rose and spices. It is a wine which sublimates sweet courses and elevates blue-veined cheese.
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.
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