1.2Ha of steep slopes on quaternary gravel soils. About 10% of the Gewurztraminer was macerated on the skins for 10 days and then blended with the juice coming from the direct press. The vinification lasts for a year on fine lees in a stainless steel tank.
Full of personality. Lychee and ginger, rose petal and pink grapefruit. This is the antithesis of the flabby, alcoholic wines gewürz can produce in careless hands. The partial skin maceration has given extra grip, aromatic intensity and an added fresh, spicy touch. It's dry and firm enough to go with a lobster bisque or lobster and mango salad - a beef carpaccio or a salmon tartare would do marvels too.
Gewurztraminer is a very difficult grape variety to grow, Mathieu & Emmanuelle have mastered here the balance of alcohol and aromatic content, making this wine exotic and perfumed without bitterness and a lovely weight on the palate.
FROM THE PRESS
“Dark yellow with a delicate pink tinge. Tangerine peel, strawberry, herbs and sweet spices on the rich nose. Then sweet and round, offering very good inner-mouth perfume and a suave, supple texture to ripe apricot and strawberry flavors complicated by a hint of sweet spices and a whiff of flowers. Closes long and smooth, with a penetrating quality. This lovely, delicate wine is made by partly macerating the must on the skins. The back label gives the potential buyer useful information, such as that this wine is made with Gewürztraminer. As far as low-sulfur macerated white wines on the skins go, this is a masterpiece and speaks volumes of the uncommon talents of Mathieu Deiss and his companion Emmanuelle Milan (though in fairness, as Mathieu himself admits, it’s Emmanuelle who’s now mostly in charge of running the day-to-day operations at this estate, since Mathieu has his hands full running Marcel Deiss, which he was put wholly in charge of this year).§”Ian d'Agata, Vinous.com on the 2017