2007 Marcel Deiss Gewurtztraminer

Established after World War II, Domaine Marcel Deiss currently consists of about 26 ha spread over numerous sites. After a number of years working organically, Deiss went bio-dynamic in 1998. Deiss believes strongly in terroir and, although varietal wines, are the rule in Alsace, he makes field blends of different varieties from the top vineyard sites in accordance with an older tradition. In the winery, the grapes are pressed slowly using whole bunches. Because no nitrogen is put on to the vines, fermentation can take anything between three weeks to a year to complete. At the end the wine is cooled and a little sulfur dioxide is added.

I actually met Mr Jean Michel Deiss, the person in charge of the domain now, and his son, also involved in the business, during my visit to Cheval Blanc in Bordeaux.

2007 Marcell Deiss Gewurtztraminer

Gold color. The nose is intense and very sweet, with plenty of aromas of lychee, rose petals, stone fruits, citric fruit and Asian spices. Full bodied, lush and almost unctuous on the palate, this combines sweetness, minerality and high acidity, feeling lively, balanced, fresh and profound. The finish is medium to long with mouth-watering acidity and lingering flavors. 14% alc. (89/100)

Certainly the most concentrated and the best Gewurtztraminer I had so far.

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