Gewurztraminer Clos des 3 chemins Vieilles Vignes Bott-Geyl 2013 (White)

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.

The historic vineyard of Le Clos des Trois Chemins may measure just one hectare but its terroir – consisting of marly limestone on a base of sandstone and quartz pebbles – is considered to be one of the best for Alsatian Gewürztraminer wines. This terroir translates into phenomenal Gewürztraminer wines; they are refined and complex, well-balanced and light. This cuvée pairs well with strong, local cheeses like Munster and its delicately spiced notes make it the perfect wine to accompany aromatic, Asiatic cuisine (especially Thai) or other spiced cooking. Its natural sweetness – even in its ‘dry’ version – counterbalances the heat of spice in food.

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