Alsace Gewurztraminer Schloesselreben de Beblenheim VT 2015 Domaine Bott-Geyl

The Alsace Gewurztraminer Schloesselreben de Beblenheim Vendanges Tardives 2015 from Domaine Bott Geyl is a sweet Gewurztraminer from a named vineyard in Beblenheim, where this variety shows both elegance and intensity. A late harvest wine with a melting sweetness and great suppleness, it combines the richness of overripe fruit with a well defined acidic backbone: a smooth, complex and balanced wine with lush aromas.

The terroir and the vines

The Schloesselreben vineyard in Beblenheim sits on calcareous loam, Oligocene marls and limestone pebbles. Its western exposure brings good ripeness while preserving a lively acidity, which makes it an ideal site for Gewurztraminer and Pinot Gris. The vineyard has been farmed organically since 2000 and biodynamically since 2002, without synthetic insecticides, fungicides, acaricides or herbicides, at low yields. For this late harvest wine, the grapes are picked by hand when overripe, around mid October. Vinification is natural and minimal: the slow fermentation takes place with indigenous yeasts, without enzymes, chaptalisation or fining, and the wine is then aged on fine lees. The estate's Vendanges Tardives are kept for two to three additional years in bottle in the cellar before release.

Tasting profile

The colour is a bright gold. The nose, initially discreet, opens onto floral notes, candied rose, ripe and candied fruit, lychee, honey and gentle spice. On the palate the wine is full, with a melting sweetness, great suppleness and a fine purity, its freshness balancing the richness. The finish is long, spicy and floral.

The estate

Heir to a family tradition dating back to 1795, Jean Christophe Bott has led Domaine Bott Geyl in Beblenheim since 1993. He converted the estate to organic farming in 2000 and to biodynamics in 2002. The domaine covers around fifteen hectares, including six Grands Crus, four named vineyards and one historic clos, producing full, smooth wines with well controlled richness and no heaviness.

Food and wine pairings

This late harvest wine pairs well with pan seared or terrine foie gras, strong cheeses such as Munster or Époisses, blue cheeses, spicy or sweet and sour cuisine, curry, or spiced desserts. Served between 8 and 10 °C, it can be enjoyed now at its peak, or kept for another fifteen years or so.