Browse Tag

pinot blanc


Gresser 2004 Pinot Blanc (Alsace) – Unlike most such-labeled wines, this one is actually 100% pinot blanc, and free of the thickening but occasionally overpowering qualities of auxerrois. And it shows in the wine’s fresh, tangy apricot nature. Light and pleasant, with no aspirations of being “pinot gris-lite.”

Fonné pages

Meyer-Fonné 2005 Pinot Blanc “Vieilles Vignes” (Alsace) – Fattish apricot and breakfast spice (I think there must be a good deal of auxerrois in here), with light sweetness and just enough acid to keep it from being cloying. The finish also seems auxerrois-dominated in that it’s fairly long and sticky (not in the sugary sense), which is often a signature of the variety. There’s intensity, too – probably an artifact of the older vines – and that, more than anything else, moves this wine in a positive direction. Sugar-haters won’t like this much, and indeed I’d prefer it a little drier as well, but it’s a solid expression of the modern Alsatian style. (10/07)

BB blanc

[rosenberg de wettolsheim]Barmès Buecher 2002 Pinot Blanc Rosenberg de Wettolsheim (Alsace) – Structured and surprisingly intense for pinot blanc, especially as it lacks the telltale thick spice of auxerrois adulteration (whether or not it actually has auxerrois in the blend, as most Alsatian pinot blancs do, I can’t say for sure). Leafy stone fruit and firm acidity form the core of this wine, with only a mildly-softening wrapping of fruit. Nice, and likely ageable. (9/07)

Squished Dionysus (Alsace, pt. 7)

[andlau]30 March 2006 – Andlau, France

Domaine Marc Kreydenweiss – One of the major proponents of biodynamism in Alsace, Kreydenweiss doesn’t get the press or acclaim of some of his fellow practitioners. But he is an evangelist, constantly pushing the soil-revelatory aspects of his agricultural practices, and any visitor to their tasting room will receive at least a short lecture (including rocky props) on the soil types of the Andlau-area vineyards, which are myriad.

We’re received at the door by Marc, but it’s his son Antoine that conducts our tasting. In retrospect, I wonder if there might not be a reason.

(Continued with photos, an in-depth tasting at Kreydenweiss, and a rather remarkable lunch, here.)

TN: Little weisshauses for you & me

[soil]Colterenzio “Prædium” 2005 Pinot Bianco Weisshaus (Alto Adige) – Stones, water, rocks, sun and gravel, with only the faintest hint of lime-flavored tonic to intrude on the geologic exhibit. Despite all this minerality, it’s somewhat soft on the midpalate. Call it Minerality Lite. (4/07)

53 bottles of wine on the wall (Alsace/Paris, pt. 5)

[rolly gassmann](The original version, with more photos, is here.)

29 March 2006 – Rorschwihr, France

Rolly Gassmann (1, rue de l’Eglise) – Tasting rooms have a purpose, and that purpose is often the unloading of branded trinkets and oenodoodads on unsuspecting tourists. Wine – poured by the $15 taste in logo-etched glasses – often becomes little more than a lubricant for commerce. Not all tasting rooms are like this, but far too many are, especially in the New World.

In Europe, and especially at the more traditional producers, this paradigm often veers precipitously to its opposite. Wine is the focus (and indeed, the selling of “My Parents Went to Alsace & All I Got Was This Lousy T-shirt”-type paraphernalia would be scandalous), but the breadth and depth of the options can be more than a little overwhelming for the tentative novice. Old World winemaking families, especially those that helm their own tasting rooms, may appear reserved at first blush, but are often willing to open a lot of wine. And so there’s a sort of vetting process that goes on in such encounters; casual drop-in visitors interested only in a few bottles for the week or a souvenir for the suitcase will limit themselves (and be limited by the winery) to what they know, bottom-feeding their way through basic varietal or appellation-wide bottlings, while more informed or enthusiastic visitors will hone in on the higher-end, terroir-delimited and/or aspirational wines, for which they will usually be rewarded by a greater willingness to uncork the good stuff.

But for the serious student of wine, this potential bounty can lead to problems. Nowhere is this made more painfully obvious than in Alsace, where there are four major and a half-dozen auxiliary varieties made at virtually every property, in bottlings ranging from varietal to village to lieu-dit to grand cru, plus blends of every composition, sparkling wines, late-harvest and ultra-late-harvest wines, and occasionally even ephemera like vins de paille. Bigger négociants and cooperatives sometimes do all these things under multiple labels at multiple price points. Thus, only the timid or the pressed-for-time will spend much less than an hour at even the most humble establishment. And there’s a good reason that few delve into the dark and chilly world of barrel tasting in this region: at some wineries, this could take a week of tongue-numbing work.

To us, this all sounds like a perverse sort of fun. As long as the wines are good, we figure, let’s keep ’em coming. At Rolly Gassmann, however, we may have finally met our match.

The cellar is easy to find…tucked right behind Rorschwihr’s small church…and the proprietors – elderly mother and son, this morning – are as diminutive as the legend that precedes them (some have compared them to hobbits, though we see no sign of hairy feet). The winemaking son is currently leading a large group of culinary & sommelier-school students (all of whom look like they’d be too young to drink in the United States) though an informative tasting, and so we spend our first half-hour with his mother. To her expected question – “what would you like to taste?” – we give the answer that seals our fate: “oh, whatever you have open.” As she starts pulling bottles from cases, tables, racks and closets, we realize that it’s going to be a long morning. A long morning.

Rolly Gassmann 2004 Sylvaner Weingarten de Rorschwihr (Alsace) – Ripe and concentrated tangerine, with tomato hovering around the perimeter. Fresh-tasting at first, it begins to edge towards synthetic on the finish.

Rolly Gassmann 1999 Sylvaner Weingarten de Rorschwihr (Alsace) – Creamed corn and botrytis-like peach infusion, with a lovely but dangerous balance tilted towards thickness. Impressive.

Here are two completely different takes on this oft-maligned grape…or, perhaps, one take and a bonus object lesson on the underrated ageability of Alsatian sylvaner. The ’99 is interesting enough that it comes home with us, the better to fool all and sundry in blind tasting after blind tasting.

Rolly Gassmann 2004 Terroir de Châteaux Forts (Alsace) – A blend…mostly gewürztraminer and auxerrois. Sweet corn and cream with a ripe, starchy spice coating that provides a sort of structure, plus a quartz-like minerality. I think this needs a year to two to integrate more completely, but it’s nice enough now.

Rolly Gassmann 2004 Pinot Blanc (Alsace) – Spiced soda water, grassy and crisp. This feels almost zingy or frothy (though not actually perlant), though as it builds and expands on the finish, thing smooth. Ultimately, it’s not all that interesting.

For a blended wine, the Châteaux Forts isn’t bad. It relies on two grapes that have fairly similar and compatible structures, rather than on a misguided attempt to brighten otherwise heavy gewürztraminer with underripe riesling; a tactic that’s employed at many other houses, and rarely to good effect. As for the pinot blanc…truthfully, Rolly Gassmann does better with its traditional blending partner auxerrois, as the following wines will demonstrate.

Rolly Gassmann 2002 Auxerrois (Alsace) – Dried pear with a thick, soft finish.

Rolly Gassmann 2002 Auxerrois Rotleibel de Rorschwihr (Alsace) – Lightly sweet spiced pear with an intense, drying finish; virtually the reverse of the previous wine’s organoleptic arc. Aspirational and very likely ageable.

Rolly Gassmann 2001 Auxerrois Moenchreben (Alsace) – Vividly spiced baked apple. This wine has incredible presence, but unfortunately, the finish is disappointingly short. The ’02 Rotleibel is on the way up; this is on the way down.

Rolly Gassmann 1997 Auxerrois Moenchreben (Alsace) – Completely given over to spice at this stage, with an incredibly creamy texture but still-present acidity lurking in the background. Wonderful, and fully mature.

Auxerrois always brings the spice – less-fruity pinot gris is a typical characterization – but it can easily decline into sugar and flab, which is one reason it’s so often paired with the thinner, less flavorful, but crisper pinot blanc. When encouraged towards balanced ripening, with an unblinking eye on the preservation of acidity, it’s capable of standalone quality…though perhaps not extended ageability.

Rolly Gassmann 2004 Riesling (Alsace) – Wet river stones with a very, very dry finish. Thirst-ravaging. Very impressive for a basic varietal bottling.

Rolly Gassmann 2001 Riesling “Réserve Millésime” (Alsace) – Light petrol skips across a thin palate, akin to Bas-Rhin riesling from a too-cold site. There’s good persistence, but I’m not sure what’s inside will be worth the wait.

Rolly Gassmann 2004 Riesling Silberberg (Alsace) – Chewy and leafy, with a sharp, piercing, almost needle-like malic acidity.

Rolly Gassmann 2003 Riesling Silberberg (Alsace) – Thinner than the above-notated ’04, with more leafiness, a keening mint aroma, and a short finish.

Rolly Gassmann 2000 Riesling Silberberg de Rorschwihr (Alsace) – Wet, ripe, balanced and juicy. Is this simply a result of the vintage, or do wines from this terroir always flesh out this much as they age? Some of the best rieslings of the region do exactly that, but they almost always have more identifiable intensity in their youth.

Rolly Gassmann 2001 Riesling Pflaenzerreben (Alsace) – Tonic water, limestone and slate, with mixed apples bouncing around. Stemmy to the point of bitterness of the finish, but intriguingly so. This is edgy and potentially controversial, but I think the quality’s there.

Rolly Gassmann 1999 Riesling Pflaenzerreben (Alsace) – Softer than the ’01, mostly due to elevated sugar. Short and weird, which wouldn’t be an uncommon showing for a ’99…but the minerality is also completely absent, which is a little surprising.

Rolly Gassmann 1996 Riesling Pflaenzerreben (Alsace) – Sulfurous, with acid lashing at a banana residue. Ungenerous, and showing signs of further thinning and drying in the future.

Rolly Gassmann 1997 Riesling Kappelweg “Vendanges Tardives” (Alsace) – Crushed flowers and almonds with a heavy, seemingly botrytis-influenced finish that flattens and then disappears. It’s decent enough now, but there’s not much of a future.

Rolly Gassmann 1997 Riesling Pflaenzerreben “Vendanges Tardives” (Alsace) – Crushed chalk and limestone with lemon rind and grapefruit. Balanced and smooth, with a long finish redolent of botrytis. Give this one another two, three years, then drink up.

The winery is so close to the hallowed riesling grounds of Ribeauvillé and Bergheim that one expects proportional quality, but in fact the rieslings here are the weakest of all the varietal subcategories. The problems could be site-related, or they could be that here – virtually alone among all the wines – are found the only real explorations of a drier, more austere, higher-acid style that’s prevalent elsewhere in this pocket of the northern Haut-Rhin. Normally, that would be a blessing for my palate, but I’m not sure Rolly Gassmann’s strength lies in dry wines. Certainly almost everything else (on the white side of things, at least) carries identifiable residual sugar, and usually to the wines’ benefit. Minor anecdotal evidence for this theory can be found in the late-harvest rieslings, which – though still not up to the quality of the rest of the portfolio – show more of the generosity and intensity required to carry riesling through its often screechily acidic youth.

Rolly Gassmann 2002 Pinot Noir Rorschwihr (Alsace) – Light and rough, with raspberry seeds and discarded apple cores soaking in a dried-out old wood stew. Definitely on the wan side.

Rolly Gassmann 2000 Pinot Noir Rorschwihr (Alsace) – Ripe red cherry and bark soda poured over earth, with graphite-textured tannin. The finish is sharp and thin, showing mostly the acidic side of highly-underripe strawberries. A nice wine, though it ends a little clipped, and while I think it might cohere with a little more time, it may just as easily turn shrill.

Rolly Gassmann 2001 Pinot Noir Rodern (Alsace) – Bigger than the two previous wines, with strawberry, apple blossom and elevated tannin. This would seem to be the first pinot with any aging potential, though one wouldn’t want to wait too long.

Rolly Gassmann 1997 Pinot Noir “Réserve Millésime” (Alsace) – Souring, with stinky, baked fruit predominating. This is, unfortunately, the fashion in which so many Alsatian pinots live out their final days…unless they’ve been overwooded, in which case the result is even more unpleasant.

Rolly Gassmann 1997 Pinot Noir Rodern (Alsace) – Spicy, quince-dominated mincemeat. Concentrated. Quite nice, and showing a deeper and broader “pinosity” than is normal for the region. Blame the vintage if you wish, but this is nicely done.

Rolly Gassmann 2003 Pinot Noir “Réserve Rolly Gassmann” (Alsace) – Dense vanilla and black cherry cola notes, with a thick, almost impenetrable finish. This is very nearly fashioned in the modern style – dare one muse that an Alsatian pinot can be internationalized? – but not in an offensive, over-the-top way. I don’t know how authentic it is, but there are (rare) times when artifice can qualitatively trump authenticity, and the 2003 vintage is as good a time as any to explore that notion…especially when the recalcitrant subject is pinot noir from Alsace.

It’s not often that one gets to try a serious lineup of reds in this region, and much less a largely terroir-designated one…but then again, in most cases that’s something for which to be profoundly thankful. Here’s a procession that, predictably, supports my theory that Alsatian pinot tends to be at its best in the very vintages that louse up other varieties…’97 and especially ’03, for example. Producers still have to avoid the temptation to polish and char the wine with barriques, but the raw materials from ultra-ripe vintages can provide the best opportunity to make something that is more than a regionally-favored curiosity. All that said, the best pinots from the region are almost always sparkling, and the second best tend to be pink.

Rolly Gassmann 2004 Muscat d’Alsace (Alsace) – Lime flowers and apple blossoms. Light and fun. I bet this would expand with food.

Rolly Gassmann 2004 Muscat Moenchreben (Alsace) – Mineral-driven and strongly akin to riesling, which Alsatian muscat can sometimes be from the right terroir. There’s structure and intensity here. In other words, it’s more ageable and “serious” than the previous wine, but also much less fun. That’s a tradeoff sometimes worth making for the sake of variety, but preferences will differ.

Rolly Gassmann 2003 Muscat “Vendanges Tardives” (Alsace) – Luscious, sweet pear and apricot with zingy spice accents. It’s thick, but with good, enlivening acidity. Lovely. VT muscat is a rare beast, mostly because it’s tough to get the grapes to hang that long without auxiliary damage, but when successful it’s completely grin-inducing. Laughter may even result, under certain circumstances.

Rolly Gassmann 1997 Muscat Moenchreben “Vendanges Tardives” (Alsace) – A funky nose followed by incredible waves of spice. Long and complex, with even more aging potential and more of everything than the 2003. The aroma is the only thing that gives pause; when a muscat goes funky, it’s usually a sign that it’s passing its drink-by date.

Rolly Gassmann 2003 Muscat Moenchreben “Sélection des Grains Nobles” (Alsace) – The rarest of all Alsatian wine types, capable of being produced no more than a handful of times per decade by some fanatic winemaker. And, usually, priced accordingly…but when it’s this good, it’s all worth it. Lusciously sweet apple of stunning intensity, with a finish of incredible length. And yet, for all this concentration and almost physical effort, the wine retains a beautiful precision. Heartbreakingly pretty and almost painfully lovely.

The “freak” vintages of 1997 and – even more so – 2003 have to be good for something, other than an improvement in the quality of the local pinot noir, and here are a few anecdotes in support of an alternative beneficiary. SGN muscat is one of those semi-legendary wines that people here talk about, but that almost no one has ever tasted. This may seem counter-intuitive because sweet muscat is so prevalent elsewhere, but a large majority of that is fortified and/or stopped fermentation product, not true ultra-late-harvest wine. And certainly, botrytized muscat remains the ultimate rarity, at least here; apparently, the necessary rot almost never sets in before the grapes shrivel and die, and when it does it’s almost never the good kind. But ultimately, what really sets these wines apart is the minerality and structure that comes with the terroir.

Rolly Gassmann 2004 Pinot Gris (Alsace) – Spiced pear, with nice acidity and a good overall balance. Textbook. In fact, this wine might be the illustration.

Rolly Gassmann 2004 Pinot Gris Rotleibel (Alsace) – Drying pear skin with a surplus of granitic minerality. Crisp. Nicely done, and mid-term ageable.

Rolly Gassmann 2002 Pinot Gris Brandhurst de Bergheim (Alsace) – Tight pear and apple wrapped with minerality and skin tannin. Though it’s an odd thing to say about Alsatian pinot gris, which tends towards flab even in the best of hands, this may be a touch over-structured. Time could help.

Rolly Gassmann 2001 Pinot Gris Rotleibel de Rorschwihr (Alsace) – Sweet, botrytis-like fruit with spice and soda, plus unmistakable chile de arbol on the finish…a character I’ve never even conceived, much less tasted, in pinot gris. Fascinating.

Rolly Gassmann 2002 Pinot Gris “Réserve Rolly Gassmann” (Alsace) – Intensely ripe, with Anjou pear joined by concentrated red cherry, red apple, and a forceful iron core. On the other hand, all this energy comes somewhat at the expense of the wine’s balance, with is tilted towards power and away from precision. This may age, but it’ll need careful watching. It’s certainly impressive.

Rolly Gassmann 2001 Pinot Gris “Vendanges Tardives” (Alsace) – Rubber on the nose, and then a semi-tropical fruit fiesta elsewhere: pear, banana, apricot, mango and papaya. Very smooth. A little more acidity would be welcome, but there’s a lot that’s good about this, especially for near-term drinking.

Rolly Gassmann 1997 Pinot Gris Rotleibel “Vendanges Tardives” (Alsace) – Gorgeous, sweet and spicy, with a long finish. A huge wine, full and generous but at a lovely intersection between its upfront, youthful fruit and the emergent structure underneath. It will certainly hold longer, gaining dried fruit and spice at the expense of generosity; in other words, further aging must be judged on the basis on personal preference.

Rolly Gassmann 2000 Pinot Gris Rorschwihr “Vendanges Tardives” (Alsace) – Sweet apple and iron, with hints of botrytis and a really seductive texture. Very ageable. This is an infant, but it’s going to be outstanding some day.

Rolly Gassmann 2003 Pinot Gris Brandhurst “Sélection des Grains Nobles” (Alsace) – Luscious. Ripe peach and strawberry/pear syrup dusted with five-spice powder form the incredibly sticky core of this lower-acid, somewhat slutty wine. It’s just stunning right now, and while I can’t help but think it will age a little while despite the problematic acidity (sugar and dry extract can carry these things a long way, based on past experience), there’s also a very slightly attenuated finish to deal with. So here’s the final call: near perfection now, but a dicey prospect for the future.

It stands to reason that an Alsatian domaine dealing in structured but off-dry wines would excel with pinot gris, and that’s borne out here. The core of its regionally varietal character – spiced pear, always – is intact, and there’s (usually) supporting acidity, but what’s most exciting about these wines is the range of terroir expressions. Some might argue – not without justification – that not all these terroirs are ideally left unblended. This is something that would be applicable to the whole Rolly Gassmann range, in fact. And maybe that would be a helpful criticism if the winery’s primary goal was merely an increase in its success percentage. But here’s why that won’t happen: they clearly enjoy making all these different wines. Some years will benefit certain terroirs and grapes, and others will direct their benefits elsewhere, and I think that uncertainty and difference are a great part of the appeal for the Gassmann family. But more on this point later.

Rolly Gassmann 2004 Gewurztraminer (Alsace) – Wet and thick, with peach skin and tepid cashew. Disappointing; even a basic gewurztraminer should have more oomph than this.

Rolly Gassmann 2001 Gewurztraminer (Alsace) – Sweet lychee and other spiced fruit. Simple and direct. As a basic varietal bottling, this is more successful than the 2004.

Rolly Gassmann 2002 Gewurztraminer Oberer Weingarten de Rorschwihr (Alsace) – Gewurztraminer isn’t usually a grape that allows its varietal characteristics to be subsumed, and yet here we have gravel, quartz, and rolling river rocks absolutely pummeling juicy-but-sweet lemon fruit. This is a gewurztraminer? It’s very, very tasty for those of us who like to drink our planet’s foundations in convenient bottled form, but it’s definitely out of the ordinary.

Rolly Gassmann 1999 Gewurztraminer (Alsace) – Quite sweet, showing peach, pear and lychee juice. Pretty and fun, though clearly for immediate drinking.

Rolly Gassmann 2001 Gewurztraminer Stegreben de Rorschwihr (Alsace) – Intense lychees with their skins (and skin tannins) intact. Complex, structured and long. Very good, with enough power to enjoy now, and the balance and integrity to age.

Rolly Gassmann 1999 Gewurztraminer Haguenau de Bergheim (Alsace) – Wet and a bit hollow, with sweet banana skin wrapped around nothingness. This is a fairly typical performance for gewurztraminer of this vintage, unfortunately.

Rolly Gassmann 1998 Gewurztraminer Keppelweg de Rorschwihr (Alsace) – Spiced pear, peach and lychee dressed with nut oils. The finish brings out an anise note. Intriguing, and absolutely delicious right now.

Rolly Gassmann 1999 Gewurztraminer de Rorschwihr “Vendanges Tardives” (Alsace) – Very crisp for a VT, but peachy-fruity as well. It’s a bit simple-minded, and I don’t really see it getting much better with age.

Rolly Gassmann 1996 Gewurztraminer Oberer Weingarten de Rorschwihr “Vendanges Tardives” (Alsace) – Heady, thick and frankly edging towards lurid, with lychee skins and an otherwise satiny texture. The finish is long and flawlessly balanced. Impressive.

Rolly Gassmann 1998 Gewurztraminer Stegreben de Rorschwihr “Vendanges Tardives” (Alsace) – Pure and balanced, with a blend of lychee, apple and peach buoyed by fantastic acidity. One to watch in the future, of which it should have great experience.

Rolly Gassmann 2001 Gewurztraminer Brandhurst “Vendanges Tardives” (Alsace) – Very structured, but while the apple-skin acidity and fruit are nicely balanced, the wine is massively, perhaps almost painfully, sweet. This could be epic perfection someday, or it could be a short-lived clunker. At this stage, it’s too hard to tell for sure, though I think I’d bet on the former.

Rolly Gassmann 1997 Gewurztraminer Brandhurst de Bergheim “Sélection des Grains Nobles” (Alsace) – Ungenerous, with a moldy character dominating. I wonder if it might be mildly corked, but no one else agrees with me. So it’s just bad, then, with rot having overtaken all else. Avoid.

Rolly Gassmann 1997 Gewurztraminer Oberer Weingarten de Rorschwihr “Sélection des Grains Nobles” (Alsace) – Incredibly intense, showing spiced lychee and apple-dominated acidity. Surprisingly balanced. Wow. This is, especially for a ’97, a masterwork.

Rolly Gassmann 1994 Gewurztraminer Stegreben de Rorschwihr “Sélection des Grains Nobles” “Cuvée Anne Marie” (Alsace) – Very, very, very sweet, showing those overdriven red fruit characteristics than can be coaxed from extremely ripe white grapes: red and Rainier cherries, mostly, though there’s also the expected lychees and thick botrytis influence. It’s extremely long, but there’s a very slightly worrisome rubber tang to the finish. In a young wine, I’d excuse it, but after a decade of age, I’d strongly consider drinking up.

Rolly Gassmann 1989 Gewurztraminer “Sélection des Grains Nobles” (Alsace) – Molten iron and steel. Fully-realized, integrating all the typically lush varietal characteristics into a metal-driven, complex whole. The finish is shortening, so I’d drink this one soon.

This is a fascinating collection of gewürztraminers. Some are just a little sweet, others are diabetic nightmares. Some show simple varietal purity, others bring in all sorts of complexing elements from terroir and/or age. Some are flawed, others are brilliant. But what stands out most is that over half of them are labeled as late-harvest wines. It could be successfully argued that this reflects the sugar-dominated disposition of the domaine, but I prefer an alternative explanation: these are wines that, at many other houses, would simply be the regular, non-VT releases…massive walls of unexpected and unwelcome sugar when opened at table. Labeling these wines vendanges tardives is – whether intended or not – a consumer-friendly gesture, one that helps clarify the morass of variably sweet wines that currently infect Alsace, to its commercial detriment. Such clarity from other producers would be most welcome.

So…53 wines. 53! Four hours (four hours!) after our arrival, my tongue, my palate, my nose and my mind are almost numb. It’s not the sheer number – I semi-regularly taste two or three times this many at big walk-around tastings – but the intensity, the sugar, and the concentration necessary to pick out subtle differences in a long procession of varietally-identical wines. The sugar and acid, especially, work together to bring a throbbing ache to my teeth. But the question is: did we learn anything? Well, with this many wines, it’s almost impossible not to.

In the face of all these site-labeled wines, an interesting fact can slip by even relatively experienced tasters: there are no grand crus here. This is partially explained by the fact that Rorschwihr possesses no such designated vineyards of its own (the nearest candidates are the Gloeckelberg in Rodern and the Altenberg de Bergheim and Kanzlerberg near Bergheim), but certainly this house has had the opportunity to purchase a few plots were they so inclined. That they haven’t speaks to a relentless regionalism…perhaps even a vinous xenophobia…and a stubborn determination to make the best from sites of which they have a deep, almost ancestral understanding.

With so many wines, there’s bound to be inconsistency…and there is. The only constants are residual sugar (except for the rieslings, in which is it either absent or not overt, and of course the pinot noirs) and the very difference that defines terroir-revelatory winemaking. Varietal integrity is usually respected, with the occasional outlier, but the qualities of these wines do indeed come from their sites. Nothing is happening in the cellar…or in the vineyard…to deform in an effort to achieve some sort of stylistic grail, a practice that is on display at more than a few famous wineries in the region. These are pure, honest expressions of grape and place. And if you don’t like a particular wine? They’ve got just a few more from which to choose…

As we purchase a half-dozen bottles and prepare to leave for a long-delayed lunch, I note the craziest thing of all in a morning filled with craziness of a most satisfactory nature: according to the price list, there are wines we missed. Well, save them for next time. If we start early enough, we should be able finish before midnight.

The Niedermorschwihr code (Alsace/Paris, pt. 4)

[boxler bottles](The original version, with more photos, is here.)

28 March 2006 – Hunawihr, France

After a little too much wine the night before, we’re profoundly unsuccessful in getting up early. It’s a grey day, and not just aloft; the vineyards are mostly bare, the mountains are dark with needles and the occasional glimpse of spring snow, and the Rhine plain below us is hazy and murky. It is, in other words, a fine day for a hike.

We attempt to pick up a sentier viticole in Hunawihr, but after some frustration in our attempts to locate the actual route, we end up just strolling along muddy paths through vineyards south of the village. These skeletal slopes rise against the lower shoulders of the Vosges, occasionally ducking into a small grove of trees or split by an ancient rock fence, until they crest atop the precipitous decline of the Schoenenbourg, with descends directly into the fortifications of Riquewihr. The beautifully-preserved town below it is quieter than normal. I guess it’s not tourist season.

But Riquewihr holds few surprises for us anymore, and so we take a left turn towards Zellenberg, which perches on its hill in wind-buffeted isolation. It’s a town that often gets missed in the parade of tourists shuttling from Eguisheim and Kaysersberg, through Riquewihr, to Ribeauvillé, and the evidence of this is clear from its peaceful, restrained feel. There’s nothing showy about this village, but there is a bit of a show going on.

High above, atop a church steeple, is one of those wide-bottomed baskets one sees all over Alsace. And standing – plump, tall and preening in the midst of it – is a stork, here better-known as “l’oiseau d’Alsace.” It’s nesting season, and this unmistakable regional mascot is everywhere…craning over rooftops, prancing through vineyards, or gently soaring in circles. This is our first sighting, and we spend some time staring, leading a few passing locals to look up, shrug, and continue on their way.

On the outskirts of Zellenberg we manage to pick up a remnant of the marked sentier, which of course leads us right past a bustling cooperative cellar. The French may not always embrace marketing to the extent they should, but Alsace is…different. We end up back at our gîte for a lunch of leftovers and stinky cheese, plus a wine that’s not exactly our typical midday fare.

Faiveley 1995 Nuits St-Georges “1er Cru” Clos de la Maréchale (Burgundy) – Five-spice powder, black cherry and dark, tar-like earth. This is still fairly tannic, but there’s gorgeous fruit underneath. While further complexity is undoubtedly around the corner, I do wonder about it’s fruit/tannin balance. Still, it’s very appealing right now, albeit in a fairly primary way.

Niedermorschwihr, France

Boxler (78, rue des Trois-Epis) – Visits here are always exceedingly pleasant. The family is friendly and generous, the setting is peaceful, and the wines are almost distressingly extraordinary (especially the rieslings, which are among the very best in the world). And for currency-disadvantaged Americans, there’s yet another bonus: the wines are very inexpensive compared to their Stateside counterparts.

Boxler’s wines are, in the majority, rarely completely dry…though in some vintages the rieslings can present as very close to sugar-free. But unlike some of their regional brethren, who pursue overripeness and its resultant residual sugar at almost any cost, Boxler preserves both acidity and essential nervosity. There’s a poise to their wines that is simply not duplicated by many of the critically-hyped producers that infest the region, and there’s also great transparency to terroir.

Oh…the domaine has updated its labels. In the essentials they’re similar to the old labels, but with a cleaner, more modern look. I’m not entirely sure I like them, but they’re definitely clearer. The one thing that remains unclear to the average drinker, unfortunately, are the cuvée codes, which remain part of the “secret” Boxler lore. For those uninterested in heavy memorization, there are a few quick rules that can sort out most of the confusion:

* L is always present and irrelevant

* “JV” refers to young vines

* among the four “noble” grapes (riesling, pinot gris, gewurztraminer, muscat), other letter codes are sub-site designations within whatever grand cru is indicated on the label

* for other grapes, the letter codes still indicate site, but may also indicate that the grapes are from a grand cru vineyard (e.g. “B” on a pinot blanc)…a designation not allowed (by Alsace wine law) to be explicitly presented on labels

* the numbers indicate a specific cépage/site combination, except when they don’t, but aren’t otherwise relevant to the consumer as the grape varieties are (when applicable) indicated and the sites are elsewhere in the codes

There are a few niggling exceptions to this, of course. Thankfully, there has been a move to put some of the more important codes in a prominent label position. They’re still not truly helpful, since they’re not explained anywhere, but at least one doesn’t have to squint at the borders anymore.

Clear as mud? Good. On to the wines.

Boxler 2004 “Edelzwicker” L09 (Alsace) – A blend of sylvaner, pinot blanc and riesling (1/3 each)…which would seem to go against the original intent of “edel” as appended to “zwicker,” but whatever. It shows a sweet-smelling nose of ripe apple. Very nice, clean and simple.

Boxler 2004 Sylvaner L10 (Alsace) – Ripe green tomato and spice. Good acidity marks a long finish. This is from a site near Brand.

Boxler 2004 Pinot Blanc L20A (Alsace) – The “A” here refers to auxerrois, a typical blending component in wines labeled pinot blanc, and one that adds richness and weight. The wine is hugely spicy, with ripe pear and a zingy, almost bracing finish.

Boxler 2004 Pinot Blanc L20M (Alsace) – Very sweet, with a metallic core and a short finish. A little strange.

Boxler 2004 Riesling L20M (Alsace) – Very intense, with tons of dry extract and a long, marvelous, drying finish. In the midst of all this worthy structure are lightly sweet green apple skin and sharp, almost piercing acidity. And to think that this is just the “regular” riesling…

Boxler 2004 Riesling Sommerberg “JV” L30JV (Alsace) – From younger vines. The nose is vivid, with dried white flowers that turn to raw iron on the palate. The finish is incredibly long, but a bit edgy and cutting at the same time.

Boxler 2004 Riesling Brand L32 (Alsace) – A touch sulfur-marked right now, but pulsing and brooding underneath. It’s like licking a steel beam, with an endless, dry iron finish. Striking and majestic.

Boxler 2004 Riesling Brand “K” L32 (Alsace) – Sweeter on the nose than the previous wine, with peach around an intense core of minerality. And then, the explosion: molten iron and fire-hose water jets that simply vibrate with power and dry extract. Stunning.

Boxler 2004 Riesling Sommerberg L31 (Alsace) – Floral and silky, with spiced apricot. There’s mass and intensity here, with a juicy core and a lovely balance between fruit and firm structure, but it’s the satiny texture that eventually carries the day.

Boxler 2004 Riesling Sommerberg “E” L31E (Alsace) – Very metallic, but creamy nonetheless, showing very little fruit but almost overwhelming presence. This will be great, but that day is many years away; right now, there’s not much to enjoy.

Boxler 2003 Pinot Gris L50M (Alsace) – Lush but nervy, with intensely spiced pear, tamarind and lychee. Sulfur is in the mix, early. This reminds me a little bit of Bott-Geyl’s Sonnenglanz pinot gris, though this carries more acidity. An early-drinker, I think, but these wines have fooled me in the past.

Boxler 2003 Pinot Gris Brand L52 (Alsace) – Very sweet lychee, pear and peach. This wine is all about its incredibly ripe fruit, but there’s an earthy undertone as well. The finish is a little strange and disappointing, however, with canned pear and strongly tinny aroma developing late in the game. Plus, it’s a bit hot. A rare misstep, though it all makes sense when one notes the vintage. Of all the grapes with which it works, I think Boxler does least well with pinot gris…though in less perverse vintages they do much better than this.

Boxler 2003 Pinot Gris Sommerberg L51 (Alsace) – Shy on the nose, showing bright pear and creamy metallic notes on the midpalate. There’s a long finish, but I think this wine is yet another victim of its vintage…it’s flat and sort of lifeless. Wake up, little pinot gris, wake up!

Boxler 2003 Gewurztraminer Brand L62 (Alsace) – Banana, cashew and exotic roses around a core of dark metal, with a gelatinous texture that resolves to sinuosity on the long finish. It’s sweet, but it’s balanced (in the context of gewurztraminer), and a rare success from the vintage.

Boxler 2004 Gewurztraminer Brand L62 (Alsace) – More metallic than the ’03, with a powdery texture that turns stingingly particulate on the finish. Leafy and very floral, perhaps almost florid. Right now I prefer the 2003 for its open lusciousness, but I think this one will age into something a little more socially acceptable.

Boxler 2004 Riesling Sommerberg “Vendanges Tardives” LRVT00D (Alsace) – Aromatically quite dry, which fails to prepare one for the stunning intensity of the palate. Dried apples dominate. As poised as it is forceful, this is a hammer-blow to the palate, but one delivered with precision and balance. Amazing.

Boxler 2004 Riesling Sommerberg “Vendanges Tardives” “Cuvée Zacharie” LRVT00D (Alsace) – Flawless. Balanced sweetness and acidity take a backseat to a blend of metals and minerals that devolve to stones and gravel on the finish. Almost breathtaking in its restrained power.

Boxler 1999 Pinot Gris Brand “Vendanges Tardives” LVTB9911 (Alsace) – Very sweet, with a gorgeous pear-dominated nose and palate. Extremely vivid. There’s surprising balance for such a late-harvest wine, and the long finish coupled with the other indicators suggests that it’s nowhere near the end of its life, but rather is much closer to its beginning. I’d give it another decade, at least.

Ribeauvillé, France

Au Relais des Ménétriers (10, avenue Général de Gaulle) – A quiet, confident, comforting restaurant on the main southern route into Ribeauvillé. The menu is simple, with modern updates on the themes of the Alsatian classics and a few specials. The wine list is short and locally-dominated.

One can hardly eat in Alsace and avoid foie gras (or if one can, one shouldn’t), and so I start with a nicely-seared slice of lobe accompanied by grapes, then follow with a pleasant and well-seasoned monkfish filet served with spinach, morels and croutons. It’s a light dish, with all of the elements suggesting “no, you go first,” but it works in an elegant, understated fashion (with the caveat that I’m not sure monkfish can ever really be “elegant”). There’s also a terrific homemade bread with a floury exterior, something that’s being pushed out by dry, tasteless industrial loafs at too many restaurants. For dessert, I spoon into a very nice “römertopf” of strawberries, rhubarb and butter with strawberry ice cream. No, really. Butter. It works, but then I’ve been accused of liking dairy a little more than is perhaps good for me.

F. Schwach Crémant d’Alsace (Alsace) – Simple, dry and inoffensive.

F. Schwach 2003 Muscat “Cuvée Réservée” (Alsace) – Ripe and floral, showing white apricot and succulent sweetness on the finish. A little clumsy, but that’s the year.

Mallo 2001 Riesling Rosacker “Vieilles Vignes” (Alsace) – Soft and a touch hollow, with a light sweetness covering a wine that is all stones, gravel and salt. There’s some hints of early oxidation as well, including a very advanced color. I wonder if it might not be a victim of cork failure, but a second bottle procured by the concerned proprietress produces the same results. Surprising. Mallo’s not a top producer, but they’re usually better than this. And the wine’s not bad, it’s just tired.

Windholtz Eau-de-Vie Baie de Houx (Alsace) – Holly-berry distillate. It’s like drinking a Christmas tree, with pine sap and sharp needles in abundance. It’s different, to be sure.

TN: Prince Albrecht in a can

[cellar]Albrecht 2004 Pinot Blanc “Cuvée Balthazar” (Alsace) – Intense, clean peach and apricot crispness with spice emerging on the midpalate, and a pure core of drenched stoniness. There’s a real force here that doesn’t come from alcohol nor sugar, and that intensity carries through to a nice finish (which, admittedly, seems a little more off-dry than before). I suspect the usual auxerrois component is responsible for the presence, but it hasn’t led the wine to a sticky or heavy place, just given it weight. Nicely done. (3/07)

TN: Whites in triplicate

[label]St. Innocent 2005 Pinot Blanc Freedom Hill (Willamette Valley) – Striking green grape and zingy, underripe apricot with fresh-cut grass and spiky acidity. It’s got a nice, clean, pure appeal, but it carries too much alcoholic heat, and as a result loses most of its claim to freshness and approachability. (12/06)

J. Christopher 2005 Sauvignon Blanc Maresh (Dundee Hills) – Green fruit and herbal sodas with a shattered crystalline minerality, dustings of sea salt, and a lot of exciting, almost frothy complexity along a sharp, clean finish. This is fantastic sauvignon blanc, individualistic and nervy, with structure to spare. (12/06)

[label]Hendry 2005 Chardonnay “Unoaked” (Napa Valley) – Friendly peach, grapefruit, ripe lemon curd and apple. Deliciously appealing, and there’s plenty of bright, balancing acidity as well. Despite a well-justified fear of aging any unoaked chardonnay that isn’t from Chablis, I’d consider holding on to this just to see what happens…but then again, it’s awfully nice now. (12/06)