Boesch's Gewurztraminer shows the brilliant side of this grape when it is restrained by enough acidity. It beguiles with its rose, lychees and peach aromas, has good weight with freshness on the palate, and a gently spicy finish.
Pneumatic press. Long slow pressing of the whole bunch, followed by a brief settling period. Vinified in ancient foudres at 12- 22C. The foudres are not temperature controlled. The wine is allowed to follow its natural course at its own rhythm using its own natural indigenous yeats. Left on total lees from fermentation, with just one racking in April, but no separation from the lees. Malolactics are permitted (do not add sulphur after alcoholic fermentation) as Matthieu believes this allows a better exchange between the wine and the lees. Malolacatics completed 100% for this wine. Aged in the same foudres as for the fermentation for 9 months. No fining, just filtered lightly by cellulose plaque. Bottled using their own equipment. 9700 bottles produced on average.
Domaine Leon Boesch is located in the commune of Westhalten, in the heart of the Ballons des Vosges nature reserve. 11 generations of winemakers have upheld the tradition of producing fine Alsace wines, and today Gerard and Matthew (Father and Son) continue to create fantastic award winning wines. The door of woven straw that adorns the wine labels is there to remind them of their roots in the Noble Valley. The vineyards cover 14.5 hectares of which 2.7 are in the Grand Cru Zinnkoepfle, 1.6 in the Clos Zwingel and 4 in Breitenberg. With all the names and major Alsatian wines covered (Riesling, Muscat, Pinot, Sylvaner, Gewurztraminer and Riesling). Since 2000 the domaine have maintained a Biodynamic certification for their organically produced wines which only strengthens the original traditions laid down generations ago. The French ECOCERT certification (Equivelent of the UK Organic producer certificate) means all the grapes now produced by Domaine Leon Boesch are grown without the use of chemicals. In 2010 the domaine expanded and added a new underground cellar fashioned from natural materials where the white wines are now stored in old oak tuns and the red wines in barrels.
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