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Producer: Dopff au MoulinGrape Varieties: 100% GewurztraminerOptimum Drinking: Within 10 yearsWine Style: Fat rounded spicy wineAlcohol by Volume: 13.5%Closure: Natural CorkCountry: France
Expressive notes of honey, spice and candied fruits lead to a refreshing and beautifully balanced palate. This full bodied and rich wine has great finesse.
The Dopff family has been winegrowers since 1574 and still manage the 70 hectare estate near the charming medieval town of Riquewihr. The vineyards are more than 300 metres above sea level, nestled in the foothills of the lower Vosges. As a family of pioneers, they were responsible for the use of the stemmed wine bottles, which today distinguish Alsace wines from other regions. In 1900, tenth generation Julien Dopff was so impressed by the Champagne tastings held in Paris' World Exhibition, he learnt the art of winemaking in Champagne for two years before returning to Alsace. After WW II Julien Dopff strongly believed that a Crémant made from local grape varieties and reflecting the terroir of Alsace should be produced and protected. In 1976, together with five other producers, he finally obtained official recognition for Crémant d'Alsace as an AOC.
2015 was a superb vintage, with warm and dry weather throughout the summer period, resulting in good berry maturation and flavour concentration. Yields were lower than average, but quality was high resulting in wines with excellent varietal characteristics and ageing potential.
The Grand Cru classified vineyard of Brand overlooks the town of Turckheim and reaches an altitude of 343 metres above sea level. The wines of the Brand vineyard have been highly reputed since the 14th century, covering 58 hectares, of which Dopff au Moulin owns 3.2 hectares. The vineyard faces south and south-east and features very steep slopes. The soil consists of "Turckheim granite" with black and white micas, which is characterised by a low water retention capacity. The steep slopes combined with the granite soils, contribute to the rapid warming of the soil, which helps to encourage the vine to mature. The vines are trained to a Guyot system with green harvest and meticulous canopy management. Yields are low at 26 hectolitres per hectare.
The grapes were manually harvested at 107° Oechsle. Gentle pneumatic pressing took place in whole bunches without crushing the grapes. A static racking of the must was followed by a slow temperature controlled fermentation in stainless steel. The wine was stored in old oak casks on the fine lees for several months.
Delicious with foie gras, strong cheese or chocolate desserts.
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