Age of vines : 42 years old

Vineyard yeild : 50 hl/ha

Date of Harvest : 20/10/2005

Date de mise en bouteille : 15/06/2006

ABV % : 13,3 %

Acidity (H2SO4) :4,6 g/l

SO2 total : 120 mg/l  Residual Sugar(Vin non Chaptalisé) :14,9 g/l

Aging :
Minimum : 6-8 years
Optimum : 8-16 years
Maximum : 16-25 years

Age of Vines : 18 years old

Vineyard yield : 50 hl/ha

Date of Harvest : 28/10/20011

Date de mise en bouteille : 30/06/2012

ABV % : 15,3 %

Acidity (H2SO4) : 4,13 g/l

SO2 total :115 mg/l Residual Sugar(Vin non Chaptalisé) : 20,7 g/l

Serving Tempature :14 - 15°C

Aging :
Minimum : 2 -3 years
Optimum : 4 - 8 years
Maximum : 15 years

A beautiful deep golden yellow color. The nose has at first a woody aromas that evolve into butteredaromas, grapefruit and pine nuts.
The mouth is at first quite discrete, and then develops a very delicate and soft attack that rises gradually until it delivers aromas of citrus, grapefruit and acacia flowers and ends on a toasted finish . The finish is really long and awesome!

This wine will show its full potential on fish or seafood sauce or with spicy white meats.

Riesling - Rangen Grand Cru

Rangen is the most southern and one of the highest Alsatian vineyards at an altitude of 330 to 467 m. It belongs to the villages of Thann and Vieux-Thann. The slopes of the south-facing Rangen mountain are very steep, which is where its name comes from, (Rangen means very steep in German) and it overhangs the river Thur. This mystical vineyard is the only one in Alsace with volcanic rock. Equally Thann is the only Alsatian village that can boast that all of its vineyards (22 hectares) are classed as Grand Cru. This Grand Cru is planted with Riesling and Pinot Gris.

It is made up of siliceous rock and basic lava which together make for a very fertile soil. The terroir is characterised by dark stony jointed rock which stores heat very well.

The Rangen’s proximity to a river, the Thur, and the staggering steepness of the Grand Cru contribute to the creation of a micro-climate which enables noble rot[1] to occur, especially in the lower parts of the vineyard by the river.

Its wines have a unique aromatic strength! They are veritable vins de garde. Riesling has a very elegant and fine fruit; Pinot Gris is strong and classically elegant.

[1] Results in grapes of high sugar concentration.

It is of course a great drink for aperitif, but you can go on using it on an entire meal.

Age of Vines : 60% of 17 years old, 30 % of 13 years old et 10 % of 11 years old

Vineyard yield :60 hl/ha

Date of harvest: 21/09/2008

Date de mise en bouteille : 11/07/2009

ABV %:12.5 %

Acidity(H2SO4) :4.95 g/l

SO2 total : 50 mg/l

Risidual Sugar(Vin non Chaptalisé) :4 g/l

Serving Tempature: 8 – 10°C

Ageing: There is no real reason to age a Cremant once the cork is put on.

Pinot Gris - Bollenburg

Spicy !!
With a bright golden color, this wine is really intersting with its spicy flavors and its concentration ! "Gewurzt" is spicy in german and this wine is a very nice description of what spicy is !

Great wine with foie gras or whith spicy food, also great with cheeses

Riesling - Bollenburg

Age of Vines : 80% of 50 years old, 20% of 20 years old

Vineyard yield : 73 hl/ha

Date of havervest : 12/10/2013

Date de mise en bouteille : 02/05/2014

ABV % : 13,5 %

Acidity (H2SO4) : 4.42g/l

SO2 total : 117 mg/l Residual Sugar(Vin non Chaptalisé) : 8 g/l

Serving Tempature : 13°C

Aging :
Minimum : 1-2 years
Optimum : 3-7 years
Maximum : 10 years

The Riesling is a highly aromatic wine, grown on thin limestone soil on the Bollenberg, a famous viticutural area. 2013 was a vintage of high concentration. The bouquet is expressive with aromas of lime and something that reminds vanilla. On the palate it is well structured with an elegant backbone of ripe acidity and an almost luscious after taste.
It is a wine to enjoy with salads, fish or sea food, even white meats like pork or poultry, not forgetting the traditional Alsacian choucroute.

Gewurztraminer - Zinnkoepfle Grand Cru

Crémant d'Alsace is made using the same technology than Champagne. First we produce a still wine, this wine is then bottled with some sugar and yeast and the second fermentation takes place in the bottle and releases gas which is trapped in the bottle, hence the bubbles.
After 9 months, Cremant producers are allowed to remove the yeast deposit and put the final cork on the bottle. We do it after 5 years (for the record, it is a minimum 18 months for Champagne and 3 years for Champagne millésimé). This helps explain the fine bubbles and the silky texture.
This is 100% Chardonnay

Cremant d'Alsace


Pinot Blanc makes lightly fruity wines which unite freshness, body and subtlety. The aromas it gives off include fruits with varied bouquets of peach or apricot. It can be enjoyed at any occasion and accompanies the most varied of dishes, from fish to white meat.

Pinot Blanc - Bollenburg

On a majestic hillside, with rugged and ragged south and south-east facing slopes, this Grand Cru dominates the picturesque and welcoming noble Valley which is known as Vallis Praenobilis (the highly noble valley) in ancient texts. It is located between 300 and 420 m above the village of Soultzmatt and Westhalten and covers an area of 68.40 hectares.

This raised vineyard, with a hot and arid microclimate, is in a very advantageous position; sheltered from the wind and precipitation and by virtue of its altitude it is practically the Mediterranean and Caspian flora and fauna summit.

The name “Zinnkoepfle" comes from “Sonne Koepflé" or "Sonne Arle;" the local name given to small circular marine fossils.

It is a Triassic calcareous-sandstone soil. On this predominantly Mushchelkalk terroir the Zinnkoepflé’s shell limestone and the low rainfall (270 mm during the growing season, owing to the protection from the Petit and Grand Ballon in particular) produce highly fragrant and spicy wines full of fire, especially the Gewurztraminer.

Paradoxically Riesling emerges with great finesse and in discrete harmony. Pleasant in their youth the Zinnkoepflé Grands Crus, with their extraordinaire maturing capacities, take one by surprise and are therefore naturally knows as very great vins de garde and gastronomic wines.

It immediately shows its intensity through its golden yellow color. The mouth shows aromas of peach, passion fruit with cooked fruits. Very delicate, the sweetness can hardly be felt behind the liveliness of the wine.

You'll be able to enjoy it as an aperitif or on spicy dishes of fish or meat cooked in Asian way, ideal with Japanese cuisine!

Take your time time to discover this golden yellow color which opens on white flowers and peach aromas with a hint of toasted bread. In mouth, a frank and clear attack reveals a flexibility, some crispy fruity aromas and a touch candied fruits.

This wine is perfect with white meats, fish or seafood in sauce. It is particularly suited to fit scallop dishes.

Age of Vines : 30% of 50 years old, 30 % of 14 years old and 40 % of 10 years old

Vineyard yield : 63 hl/ha

Date of Harvest : 11/10/2013

Date de mise en bouteille : 16/05/2014

ABV % : 13,5 %

Acidity (H2SO4) : 2.49 g/l

SO2 total : 193 mg/l Residual sugar (Vin non Chaptalisé) : 9.3 g/l

Serving Tempature : 13°C

Aging :
minimum : 1-2 years
Optimum : 3-7 years
Maximum : 12 years

The first recorded mention of the Château d'Orschwihr dates back to 1049. It is said that Pope Leon IX of Egusiheim was a guest when he consecrated the church of the neighboring village of Bergholtz-Zell.  Rudolphe Habsuburg acquired the Château at the end of the XIIIth century. He later become Emperor of the Romans and founded the Habsburg dynasty that lasted until the early XXth century. Maximilian, another of the Habsuburg dynasty, sold the Château to the Bishop of Strasbourg in 1513, who later sold it to the local nobility but retained the vineyards. During the French Revolution the Château was seized and sold to non-nobles.

The first mention of the Château d’Orschwihr wines dates back to XVIth century and relates to the sale of a barrel of wine to the Murbach Abbey. However wine is known to have been produced in the area as far back as the Roman period.
Martin Hartmann turned the vineyards to commercial use in the 50s. His son, Hubert, took over in 1986 and increased the size of the vineyards from 6 to the present 25 hectares. Gautier is the latest in the family to continue the tradition and became responsible for running the family business after 5 years experience in 2011.

Gewurztraminer - Bollenburg

Chateau d'Orschwihr - Orschwihr

Age of vines : 80% of 50 years old, 15 % of 17 years old et 5 % of 5 years old

vineyard yield : 54 hl/ha

Date of harvest: 06/10/2013

Date de mise en bouteille : 08/07/2014

ABV : 12 %

Acidity (H2SO4) :4.44 g/l

SO2 total : 130 mg/l Residule Sugar (Vin non Chaptalisé) : 4,3 g/l

Température at service : 13°C

Aging :
Minimum : 1-2 years
Optimum : 3-7 years
Maximum : 12 years

Distinction : Médaille d’Or au guide Gilbert & Gaillard 2012 (88/100)