Directly on the foothills, northwest of the village and at its extreme tip, the Sonnenglanz vineyard presents itself. On an altitudinal tract between 220 and 270 metres, extending to the southeast, it enjoys a particularly mild microclimate and low rainfall. The soil is uniform and rocky, characterised by conglomerates of Tertiary limestones from the Rhine Graben and interacting marls from the Eo-Oligocene epoch, which form a dense, well-structured and enormously stony limestone soil.
A shimmering golden yellow.
The 2017 Sonnenglanz Gewurztraminer Grand Cru releases intense aromas as it pours: a bouquet of scents such as roses, hibiscus and Earl Grey tea mingle with nuances of apricot, orange peel, orange liqueur and marzipan. A striking wine full of aroma and complex depth.
The balanced harmony of sweetness and acidity gives the wine its liveliness. On the palate, finesse and structure come to the fore, reminiscent of Riesling, while the authentic taste of Gewürztraminer remains unmistakable. A fantastic representative of its kind, this wine continues to showcase Alsace as a high-quality growing region, opening up limitless culinary possibilities for both experienced and budding chefs.
As an alternative to chestnut ravioli with pear and duck liver, the wine is excellent with a pan of gnocchi with autumn vegetables and truffle oil. Instead of Livar pork belly and 36-hour grilled pulpo, try the wine with pork chops with paprika risotto or grilled octopus with garlic-lime sauce. Instead of Parmesan ravioli with basil foam and spiced tomatoes, I recommend trying it with goat's cheese ravioli with fresh mint and dried tomatoes or with stuffed aubergines with couscous and yoghurt dip. You could also try a baked Camembert ragout on kumquat to go with the Bleu d'Auvergne.
Domaine Trapet Alsace, 14 Rue des Prés, 68340 Riquewihr / France, Organic certificate: FR-BIO-01