Gewurztraminer Grand Cru Kitterlé 2013

  • Gewurztraminer Grand Cru Kitterlé 2013
Gewurztraminer Grand Cru Kitterlé 2013
  • Gewurztraminer Grand Cru Kitterlé 2013
  • Gewurztraminer Grand Cru Kitterlé 2013

Ideal with Creile cuisine...

Historique: 

Kitterlé was distinguished right from 1699. In 1782, twelve "schatz" of vines turned out to belong entirely to the Jesuits from Ensisheim. It has been sold under its own name since 1830.

Situation: 

This volcanic-sandstone plot is on a unique site, on a steeply sloping rocky outcrop facing three ways (south-west, south and south-east). The light, sandy soil, which is kept back by huge drystone walls, only gives very low yields.

Vinification: 

Whole grape pressing, static racking. Fermentation in thermo-regulated tuns for one to four months. Maturation on fine lees for 8 months.

Dégustation: 

The robe is a golden yellow, with light green reflections, of beautiful intensity. The disk is bright, limpid, transparent. The wine shows a radiant youth.The nose is frank, pleasant, intense. Elegant, one perceives a dominant of exotic, candied, fruity scents, mango, apricot, star fruit, grapefruit, but also flowers, violet. Airing enhances the previous aromas and reveals spices, candied ginger, and a fine vegetal hint, peppermint and star anise.The ripeness and health of the grapes are perfect. The nose expresses a superb varietal dimension, heady and complex.The onset in the mouth is ample, dense, fleshy. Caressing and mellow. The alcohol support is full-bodied. One evolves on a medium with a fine underlying vivacity marked by a sparkling note. The range of aromas is reminiscent of the nose, dominated by exotism, mango, grapefruit, apricot, flowers, violet, and always spices, candied ginger, with a fine hint of pepper. One can feel a hint of bitterness. The finish has a beautiful length, 9 caudalies, as well as a slight vivacity and a persistent bitterness. The balance of this wine is tasty, full and voluminous. It expresses beautiful its vine variety. A must !!! Technical sheet by M. Pascal Leonetti"Best Sommelier of France 2006"

Gastronomie: 

I like to associate it with spicy, Creole cuisine, crab salad with mango, gambas brochettes with ginger, a crayfish casserole with curry sauce, or soft washed rind cheeses such as an Epoisses.