Domaine Bott-Geyl Gewurztraminer 2010
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This is a white wine imageDomaine Bott-Geyl Gewurztraminer 2010

"Mainly from Beblenheim, but also contains about 20% declassified grand cru grapes from young vines: Bright straw. Custard cream, vanilla bean and cinnamon complicate ripe yellow fruit aromas. Good clean, ripe flavors of tropical fruits and creme brulee on the lush palate, with some obvious residual sugar. Finishes fresh and long, with chewy extract at the back. A lovely, very successful entry-level gewurz." ~ Winery notes
Item ID: #13357
Size: 750mL (wine)
Closure: Cork

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"Mainly from Beblenheim, but also contains about 20% declassified grand cru grapes from young vines: Bright straw. Custard cream, vanilla bean and cinnamon complicate ripe yellow fruit aromas. Good clean, ripe flavors of tropical fruits and creme brulee on the lush palate, with some obvious residual sugar. Finishes fresh and long, with chewy extract at the back. A lovely, very successful entry-level gewurz." ~ Winery notes

Domaine Bott Geyl

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Domaine Bott GeylThis 15 hectare estate was founded in 1795 and has remained with the family through the generations. In 1993 Jean-Christophe Bott took the reins and has spent the last two decades refining and focusing his efforts. He converted to biodynamic viticulture in 2002, has reduced yields, handharvests in small baskets, and is a minimalist in the cellar.

Jean-Christophe was inspired by the wines of Zind-Humbrecht noting that Léonard Humbrecht was one of the first in Alsace to believe in the grands terroirs of the region. Jean-Christophe feels indebted to him for his precious technical advice regarding biodynamic viticulture and winemaking. Following the belief that it is impossible to change the intrinsic quality of the fruit once it has been removed from the vine, Jean-Christophe takes great care in the vineyards, which are planted densely with 5500-7800 vines per hectare, primarily sélection massale.

Following harvest the grapes undergo a glacially slow whole-cluster pressing for 6-18 hours in a pneumatic press. They use only native yeasts for the fermentation, which can last 3-6 months. After alcoholic fermentation is complete, they are racked from the gross lees and matured on the fine lees for 3-8 months, depending on the cuvée. They intervene as little as possible in the winery (no yeasts, enzymes, chaptalization, acidification or fining), leaving nature to take its course and reflect the terroir and vintage.

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