Now run by the 6th and 7th generations, Domaines Schlumberger was founded in 1810 by Nicolas Schlumberger, who established vineyards on the renowned slopes above the town of Guebwiller. These vineyard sites have a history of viticulture, having been planted since 207AD. Through successive generations the holding has grown to be one of France’s largest and finest domaines.
Domaines Schlumberger now own 130 hectares of vineyards, 70 of which are Grand Cru. The classic range is named after the Abbot Princes of Murbach, who preserved the vineyards for over a 1000 years. The grapes come from the localities of Bollenberg and Bux as well as from the young vines from the Kessler and Kitterlé Grand Cru vineyards. It is often considered as corresponding to a Bordeaux “2nd” wine.
The grapes are hand-picked and whole bunches are pressed. There is static settling of the lees. The wine is fermented in temperature controlled tuns at cool temperatures to nurture the aromatic compounds in the grapes. After fermentation, the juice remains in stainless steel tanks on its lees for a further seven months before bottling. After bottling, the wine spends a further month in bottle before release.
Good weather in Spring, meant a successful flowering period, slightly earlier than usual. The summer was extremely wet, lots of rain during July and August, the vegetation was growing quickly meaning the crop spraying was quite challenging. An Indian summer began in late August through to October which helped the grapes to ripen well. Harvest took place between 30th August and 6th October. A very approachable vintage producing balanced wines with good acidity, similar to 2007. Good volumes, good quality.
Pale yellow with green hues. Floral notes; peony, rose, spice, cumin and candied ginger and exotic fruits such as lychee which follow to the palate. Ripe and opulent, the onset in the mouth is full-bodied and fleshy with finesse. Persistent finish.
Pair with rich flavours such as Creole or Asian and especially good with Thai noodle dishes. Also great with soft or washed rind cheeses.
Serve at 12°C.