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A well balanced Gewurztraminer !

Sipp Mack Alsace Gewurztraminer Tradition 2015 FR-BIO-01


A well balanced Gewurztraminer !
  • The vintage
  • The 2013 vintage in Alsace was subject to a cold winter and spring, and a very very wet, hot summer. Each field was harvested according to the grape’s ripeness. Fortunately, the harvest took place under ideal weather conditions: warm days and cool nights.
    Low yields due to a late flowering and millerandage produced high quality grapes. The finished wines are balanced with a good acidity and rich flavors. They are fine wines for gastronomy.
    This vintage marks the certification of our wines in organic viticulture after 3 years of conversion.
  • Terroir
  • Essentially calcareous-clay
  • In the vineyard
  • Our domaine is certified BIO by Ecocert France since 2013. Our goal is to foster soil enrichment with cover crops, composts, mulching and minimum tillage. We adapt cover crops to our local rainfall. When abundant, we let the grasses grow. When particularly dry, we till the soil or use the rolofaca which bends the grasses and creates a mulch. Grapes are hand harvested in early October.
  • Winemaking
  • Grapes are placed in pneumatic presses by gravity and gently pressed for 3-6 hours to preserve maximum varietal characters. Juices are then fermented in temperature controlled stainless steel tanks followed by 4 months ageing on fine lees. Sterile cartridge filtration and bottling takes place in August.
  • Cépages
  • GEWURZTRAMINER : 100%
  • Specifications
  • Alcohol level (% vol.): 13.5 %
    Residual Sugar (g/l): 20.3
    Acidity (g/l): 4.6
  • Service
  • Can be aged 5-8 years on it's side between 10-15°C. Ideally served between 8-10°C.
  • Food pairings
  • Excellent with strong cheeses, like Munster. Also great with exotic dishes rich in spices or sweet & sour sauces.
  • Tasting
  • Open nose with a rich varietal character of litchees and passion fruit. Ripe exotic fruits follow in the mouth. Smooth and ample with a long, aromatic final.
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    Wine notes

    
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