Samuel Tottoli is doing amazing things at Kuentz-Bas, a historic Alsatian estate. The fact that he is able to put a wine in bottle that is hand-harvested, wild-yeast-fermented, foudre-aged with complete malolactic fermentation, minimally filtered, and that we can ship in temperature-controlled reefers to our shop in Berkeley and sell at this price is simply astounding. This is one of the wine world’s greatest values, and you should know its pleasures. Bright, crisp, refreshing, with pleasantly rounded edges and a luscious core of fruit—it delivers total satisfaction.
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Maison Kuentz-Bas was first established by the Kuentz family in 1795, and the domaine as we know it today was forged through a marriage that joined the Kuentz and Bas families in 1895. Nestled in the town of Husseren-les-Châteaux, it sits at one of the highest points in Alsace, and the vineyards stretch out from the village over an area of ten hectares. More than two hundred years of tradition and vineyard pedigree have made these wines perennial favorites, with the grand crus of Eichberg and Pfersigberg earning the highest esteem. However, when the family sold the property to famed vigneron Jean-Baptiste Adam in 2004, many wondered what direction the new team would take. Adam, like the estate's former owners, has a reputation for being an advocate of Alsatian terroir, and he is the fourteenth generation to continue a family winemaking tradition that began as early as 1614. Eager to restore Kuentz-Bas to its former glory, Adam lowered yields significantly and reverted to natural methods, following organic and biodynamic approaches to vineyard work.