A dry Alsatian Riesling from a gravelly terroir at the foot of the Zellenberg hill. It combines aromatic complexity with crystalline fruit and vibrant acidity – a wine of precise minerality and modern elegance.
31,50 €42,00 € / l
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Pale, crystal-clear yellow with silvery reflections.
Nose
Reserved in its youth, focused on a pristine minerality of crushed stone and seashells, almost like a sea breeze. With air, delicate notes of apricot, white peach and elderflower emerge.
Palate
Elegant and refined with a clear, precise acidity that is utterly mouth-watering. Each sip invites the next – purist and focused in expression.
Character
A rough diamond of beguiling precision and crystalline structure. The new, modern Alsace: cool, mineral, uncompromisingly dry at a moderate 12.0% ABV.
Pairing
Purist cuisine with clean flavours: sashimi or ceviche of white fish, oysters, steamed green asparagus tips with vinaigrette.
Notes
The vines are rooted on a unique gravel hill (Burgreben) – moraine deposits from the Mindel glaciation with excellent drainage and an easterly aspect at 230 metres altitude. In a region dominated by heavy limestone-marl soils, this early-ripening site seems tailor-made for Riesling. The grapes are gently pressed over eight hours in a hydraulic wooden press (Champagne technique) and undergo spontaneous fermentation in old Burgundy barrels – vinified without added sulphur.
Tasting note
Colour & appearance
Pale, crystal-clear yellow with silvery reflections – a Riesling that hints at its precise, cool nature even in the glass.
Nose
Still reserved in its youth, focused on crushed stone and oyster shells – a minerality reminiscent of salty sea air. With aeration, delicate notes of apricot, white peach and elderflower emerge.
Palate
A rough diamond: elegant, filigree, with clear, precise acidity that makes the mouth water. The crystalline fruit remains in the background; tension dominates. Dry, at just 12 per cent alcohol by volume, this wine reveals a side of Alsace far removed from opulent richness.
Finish
Long and saline, with a persistent mineral presence that cleanses the palate and demands concentration.
Terroir & origin
The grapes come from the Burgreben, a small gravel hill at the eastern foot of Zellenberg. This was once the terminal moraine of the Mindel glaciation – a shallow, 25-centimetre layer of gravel over Oligocene limestone. In a region dominated by heavy calcareous marl, these stones seem almost alien. Excellent drainage, an easterly aspect and an altitude of 230 metres ensure rapid warming and early ripening – ideal conditions for Riesling.
Grape variety & vinification
100 per cent Riesling, harvested at pH 3.2 – rather than by must weight. The grapes are gently pressed for eight to ten hours in a hydraulic wooden press, a technique from Champagne that Paul McKirdy perfected during his 14 years as Chef de Cave at Zind-Humbrecht. Spontaneous fermentation takes place in old Burgundy barrels, without sulphur additions or oenological aids.
Food recommendations
Purist and focused: oysters, sole ceviche, sashimi or young Comté. Also a precise match for asparagus with hollandaise sauce or tarte flambée with crème fraîche.
Special features
This wine breaks with Alsatian conventions: Vin de France instead of AOC, a Burgundy bottle instead of a flute, and a consistent 12 per cent alcohol by volume achieved by harvesting according to acidity rather than sugar. A Riesling that places the minerality of the gravel centre stage, showing what modern Alsace can taste like – cool, precise, uncompromising.
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