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.
“Managing to escape the hail and frost that beset other French regions meant that Alsace had good yields in 2016. However, during a wet June mildew was a potential problem, but the rest of summer was warm and dry. Harvest conditions were good, and the resultant wines are more elegant and classic in profile than the richer 2015s” www.jancisrobinson.com
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: 92 Points
“A beautiful off-dry gewurz…searingly fresh acidity cuts through the generous weight of ginger, lychee and rose creams. Complex, serious and long”