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 1,000 years. The grapes come from the locality of Bollenberg and Grands Crus Saering and Kessler, and the young vineyards of Kitterlé. 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.“, jancisrobinson.com
Pale yellow with green hues. Aromas of citrus fruits, lemon and a fine touch of spice and ginger which follow to the palate. Lime, yuzu zest and white flowers. This wine is lively, medium-bodied with an attractive underlying mineral touch.
Gravlax mackerel, salmon, green apple and toasted pine nuts carpaccio, a smoked trout fillet with cucumber and mashed avocado or a goat's milk cheese such as the briquette du Forez.
Serve at 12°C