Candied yellow fruit aromas entwined with a hint of smoke, lead to a crisp yet velvety palate. Harmoniously balanced with a savoury finish.
Established in Riquewihr in 1574, the Dopff family has dedicated itself to producing fine Alsatian wine for over 13 generations. A pioneering family, they were responsible for the stemmed wine bottles, which today still distinguish Alsace wines from other regions. In 1900, tenth generation Julien Dopff was so impressed by the Champagne tastings held in Paris, he learnt the art of winemaking in Champagne for two years before returning to Alsace. After WWII Julien Dopff strongly believed that a Crémant made from local grape varieties which reflected the terroir of Alsace should be protected. In 1976, together with five other producers, Dopff finally obtained official recognition for Crémant d'Alsace as an AOC. Their 70 hectares of vineyard are situated at 300 metres elevation, nestled in the foothills of the Vosges Mountains.
The growing season was marked by a mild winter and an early spring, which brought about rapid growth. Bud break took place mid-April, in line with the past 30 years. Flowering started mid-June and the heat of June and July accelerated vine growth. However, growth was significantly slowed down due to a period of drought, with temperatures rising to 40°C and some localised hailstorms. Fortunately rain mid August saved the vintage and the vines reacted with growth and rapid ripening. By the end of August, the vines were in a perfectly healthy state and ready to yield one of the finest vintages since 1990.
The Alsace climate is characterised by the alternation of warm days and cool nights during the autumn, which offers ideal conditions for the slow and gradual maturation of the grapes, concentrating the fruit flavours from the warmth of the sun, while retaining a balancing acidity from the cool nights. The Vosges Mountains act as a natural barrier, protecting the vineyard against heavy rainfall. This reduces the risk of disease and facilitates limited treatment in the vineyard. Dopff cultivates their vineyards using sustainable techniques and the grapes are hand-harvested at optimal maturity.
The winemaking philosophy was to use minimal intervention, specifically for this cuvée, which was vinified without the addition of sulphur throughout the entire process. The grapes were whole bunch pressed and the first pressed juice was fermented in stainless steel or concrete tanks, with carefully selected yeasts. The wine was bottled in March 2016, where it underwent the secondary fermentation in the bottle. It spent 39 months on the lees, adding texture and complexity, until disgorgement.
Pale golden in colour, with delicate columns of fine bubbles. Candied yellow fruit aromas entwined with a hint of smoke lead to a crisp yet velvety palate, which is harmoniously balanced with lovely structure. Refreshing, with a savoury finish.
The technical information on this wine is correct to the best of our knowledge at the time of publication. This information may be subject to change according to vintage
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