Bott Geyl Pinot Gris Les Elements 2013

$45.50

“Bright straw. Peach, pear and yellow plum aromas are complemented by mushroom and quinine. Ripe yellow apple and pear flavors are crisp and focused, showing an energetic stony undertone and a slightly tannic impression. Full but not overly sweet, displaying a lovely sugar/acid balance on the long, suave finish. As always, Bott declassified some of his Sonnenglanz Pinot Gris into this wine (about 30%), which contributes a more refined mouthfeel.” 88 points Ian D'Agata Vinous

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Bott-Geyl Pinot Gris Les Elements 2013

“Bright straw. Peach, pear and yellow plum aromas are complemented by mushroom and quinine. Ripe yellow apple and pear flavors are crisp and focused, showing an energetic stony undertone and a slightly tannic impression. Full but not overly sweet, displaying a lovely sugar/acid balance on the long, suave finish. As always, Bott declassified some of his Sonnenglanz Pinot Gris into this wine (about 30%), which contributes a more refined mouthfeel.” 88 points Ian D’Agata Vinous

Jean-Christophe Bott is heir to the family tradition dating back to 1795, when his ancestor, Jean-Martin Geyl tended his vines and made his wine. Jean-Christophe Bott has been responsible for Domaine Bott-Geyl since 1993 and he converted the vineyards to be organic in 2000 and then biodynamic in 2002.

In the vineyards he concentrates on low yields and in the cellars he oversees the vinification in the most natural and minimalist manner. The whole art is to bring together tradition and modernity, to perpetuate the vignoble for posterity and to protect its ecology.

Today, we have the good fortune to tend 15 hectares of vines including 6 Grands Crus and 4 Lieux-dits. We strive to bring out the natural qualities and the uniqueness of each of our terroirs and to conduct the vinification in such a way that this uniqueness is imbedded in our wines.

This search for the authentic does not follow fashion: Jean-Christophe Bott has drawn directly from the riches of viticulture in the past, from omnipresent Nature and from his experiences at wine producers in France, in Germany and in the New World. It is his way of bringing together the history of the men and the women of the Bott family of Ribeauvillé and the Geyl family of Béblenheim, who trod the ground of the chai and of the vineyards over the generations.

The Domaine consists of 80 parcelles spread out over 7 communes from Ribeauvillé to Kientzheim in the heart of the region named the “the Pearls of Vignoble”.

 

Name: Alsace Contrôlée

Grape variety: 100% pinot Gris

Original: Beblenheim municipality

Geology: Calcareous silts

Age of the vines: 15-30 years

Care brought to the vineyard: maintenance of the vineyard is done in the strictest respect for the living (plant and soil) plowing, sweeps and regular hoeing for the maintenance of the soil, compost supply of organic material and application of compounds (CBMT and 500 p) to increase the vitality of the soil.

No insecticide, fungicide, acaricide synthesis, nor weed killer is used only of sulphur and copper and the application of biodynamic compounds (501), teas (nettle, horsetail, Chamomile, etc..) to preserve and stimulate the natural defences of the vine.

Area of the vineyard: 1.35 ha

Planting density: 6000 vines/ha

Production: 7800 bottles – 650 cases

Harvest date: 19/09/2011

Winemaking: Manual harvesting in boxes of 40 Kg with sorting, pressing in whole grapes of 8 hours, settling static of the juice for 36 hours, fermentation at controlled temperature with the yeast for 6 months, maturing on Lees until early September then the wine undergoes a fine before being put into bottles filtration.

The wine undergoes no Yeasting, collage, chaptalisation, acidification or enzymage

Time: 09/2012

Residual sugar: 7 g/l (index of sweetness 2/9)

Total acidity: (expressed in tartaric acid) 5.52 g/l

Degree alcohol: 14.34% vol.

Optimum of tasting: 2015-2020

Character of the wine: Nose discreet and fine smoked and candied with a mouth full and balanced notes

Gourmet agreements: White meat, salads of gizzards confit, baeckeofe, quiches, Parma ham, Serrano.

Service: Between 8 and 9 ° C at best before the service in order to best express the potential of wine

Weight 1 kg
Dimensions 30 x 10 x 10 cm

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