Alsace Riesling Grafenreben 2021 Domaine Bott-Geyl

The Alsace Riesling Grafenreben 2021 from Domaine Bott Geyl is a dry, intense and saline single vineyard Riesling, with notes of stone fruit, peach and apricot. Grafenreben, the "vines of the count", is the preferred terroir for Riesling in Zellenberg: a slender, refined wine with fine citrus notes that closes on well defined mineral bitterness.

Terroir and vineyards

Grafenreben lies in the commune of Zellenberg, on a clay marl limestone base facing south and south east, made of brown marls with little limestone and small quartz pebbles. This heavy, stony soil suits Riesling particularly well, lending it its slender structure and salinity. The vineyard is farmed organically and biodynamically, without synthetic insecticides, fungicides, acaricides or herbicides. Harvesting is by hand, in 40 kg crates, with sorting. Fermentation at controlled temperature uses indigenous yeasts and lasts several months, followed by ageing on fine lees. The wine is dry, with a sweetness index of 2 out of 9, and an alcohol content of 13.5% vol.

Tasting profile

The colour is yellow, clear and bright. The nose combines stone fruit, peach and apricot, citrus, lemon zest and a clear mineral character. On the palate the wine is full and fresh, intense and slender, with well integrated acidity and a lively lemony generosity. The finish is saline, marked by fine mineral bitterness.

The estate

Heir to a family tradition dating back to 1795, Jean Christophe Bott has run Domaine Bott Geyl in Beblenheim since 1993. He converted the estate to organic farming in 2000, then to biodynamics in 2002, and makes natural, minimal intervention wines, without enzymes, chaptalisation, added yeasts or fining. The estate covers some fifteen hectares across several Grands Crus and lieux dits, producing full, supple wines with carefully controlled richness.

Food and wine pairing

This Riesling pairs with fish terrines, marinated or grilled fish, sushi, shellfish, a crayfish gratin, coq au Riesling, parsleyed frog legs, fresh goat cheeses, or pressed cooked cheeses such as Comté or Beaufort. Served between 8 and 10 °C, after decanting, it can be enjoyed now or kept for some fifteen years.