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.
Pale yellow with green hues. The nose is bursting with a plethora of expressive notes such as grapefruit, passion fruit, papaya, spices and ginger which follow to the palate. Ripe and opulent, the onset in the mouth is full-bodied and fleshy with finesse. Persistent finish.
Hash brown potatoes, a shrimp curry with coconut milk, a cumin poultry fricassee with mustard sauce or a soft and washed-rind cheese.
Serve at 12°C.
Decanter: 91 Points
“Domaines Schlumberger has a winemaking history stretching back centuries, and owns significant vineyard holdings across Alsace. The grapes for this gently spicy gewurz come from Guebwiller’s sandstone slopes, 25km south of Colmar, and the wine includes some declassified grand cru fruit. Fresh and exotic, it has a wonderful weight of lychee and tropical fruit, lovely purity and a lightness of touch. Off-dry in style, it would be delicious with chicken liver pâté, or a Thai green curry.”