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A full-bodied, generous and especially fine wine. It is a pure delight served alongside a creamy, chicken dish. More info
Alsace Grand Cru Sonnenglanz Sonnenglanz Bott-Geyl (Domaine) serve at a temperature of 11°C. It will pair perfectly with the following dishes: Escalope de foie gras de canard aux raisins, Ris de veau, Carpaccio exotique de Saint-Jacques.
Peak: Drink until 2029
The Sonnenglanz vineyard rests on a southeast facing terroir of limestone pebbles and Oligocene marl, particularly favouring the varieties of Pinot Gris and Gewürztraminer. This cuvée has a refined and complex nose, featuring notes of peach and melon, whilst in the mouth it is intense and elegant, especially on the finish. This grape variety offers an abounding aroma profile and a generous palate. It pairs marvellously with white meats in cream sauce, or rich plates such as pan-fried foie gras, risotto or Chinese noodles.
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.
iDealwine Price(1) corresponds to the hammer price and the buyer's premium charged by the auctioneer.
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