Domaine Maurice Schoech

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The Schoech family can trace its roots in the vineyards of Ammerschwihr back to 1650. Artifacts from their heritage are on proud display in their cellar in the village of Ammerschwihr. The current estate was established in 1971 on the edge of the village and retains the name Maurice Schoech, although today the domaine is run by his sons, Jean-Léon and Sebastien Schoech.

The estate produces 25 different cuvées from 11 hectares of vines, 70% of which are located in prime hillside locations and harvested manually. All of the parcels are in and around Ammerschwihr except for one 0.5 ha plot in the famed Rangen de Thann vineyard, which is 15km south of the village. Including this little gem, a total of four hectares are planted in Grand Cru vineyards, with about 2.5 hectares in Kaefferkopf and 1 hectare in Mambourg.

The renown of the Kaefferkopf vineyard can be traced back to 1832, when the first bottles bearing its name were produced. It was not designated “Grand Cru” until 2007, when it became the 51st vineyard in Alsace to receive this classification. It is one of only two Grand Cru vineyards where a blend of grape varieties is permitted, along with the Altenberg site in Bergheim. The domaine’s Rangen de Thann plot is, in fact, planted to Pinot Gris, Gewurztraminer and Riesling; the wine is a blend of those varieties and therefore the wine is not labeled Grand Cru, bearing simply the proprietary name “Harmonie R” instead.

Schoech-Cotes-d'Ammershwihr Cotes d’Ammerschwihr: is harvested from hillside vineyards situated at the beginning of the valley that leads to the village of Les Trois Epis. This wine is primarily Pinot Blanc with a touch of Muscat … a fine, elegant wine of great value.
SCHOESCH-PINOT-AUXERROIS Pinot Auxerrois Vielles Vines: accounts for over 10% of the domaine’s production in most vintages and is the first parcel harvested each fall. The vines are all in excess of 35 years of age. The cepage is not actually a Pinot; its origins have been traced to the Mosel; it can also be referred to simply as ‘Auxerrois’. The skin has a slightly bitter note, thus pressing is very light to minimize this element. A dry wine, it often carries at most 8-9 grams of residual sugar.
SCHOESCH-RIESLING-SONNENBERG-2009 Riesling Sonnenberg: is sourced from a group of old-vine ‘selection massale’ parcels on a south-facing granite slope in the Sonnenberg lieu-dit.
SCHOESCH-RIESLING

Riesling Grand Cru Kaefferkopf: comes from two parcels in ideal locations, with one in granitic soils and the other in sandstone. An intensely mineral wine, the roots penetrate into deep hillside faults thus sourcing the multiple geologic striations, yielding a wine of exceptional character and complexity.

SCHOESCH-GEWURTZ-KAEFFERKOPF-2009 Gewurtztraminer Grand Cru Kaefferkopf: boasts sources on three of the six hills of Kaefferkopf, allowing it to show the depth and complexity of this grand vineyard site. The clay and granite soils yield a wine of elegance and power, with excellent length on the slightly smoky finish.
SCHOESCH-PINOT-GRIS Pinot Gris Grand Cru Mambourgis: produced from steep, south-facing slopes; it is a wine of opulence, with rich fruit that seems to lift off the palate on a mineral base. The deep color, compelling nose and satisfying balance truly affect the senses and can be explored on their own or with rich foods.
Riesling Grand Cru Furstentum: In 2015, Schoech acquired .2 hectares of Riesling in this coveted Grand Cru located in  Kientzheim, in the heart of the Valley of Kaysersberg.  The soil composition of Furstentum is essentially limestone based, instead of the granitic rock, for example, found in the Grand Cru Kaefferkopf.   The vineyard of Furstentum is south facing with superb exposure to the sun and the vines sit on a steep slope with a 37% angle that offers excellent drainage.  Forceful but elegant and intensely aromatic, the Furstentum is broad on the palate, with a clean citrus toned minerality providing a searingly dry and persistent finish – a wonderful and particularly age worthy companion to an already impressive duo of Rieslings produced at the Domaine Schoech.
SCHOESCH-HARMONIE-R Harmonie R Rangen de Thannis: a blend of Pinot Gris, Riesling and Gewürztraminer reflected through the lens of volcanic rock. A nod to the traditions of the region, the vines are co-planted in a true field blend at a higher than normal density. The steep slope requires a winch to assist with the ploughing. This is a wine of concentration and intensity in all its elements: acidity, minerality, color, fruit. There is virtually no residual sugar, allowing the full effect of the soil to be felt on the palate.
Download Schoech tech sheet
Domaine NameDOMAINE MAURICE SCHOECH
Family/Owners NameSCHOECH Sébastien et Jean Léon
How many years has the family owned the domaine?Depuis 1650
How many generations?4
How many hectares of vines are leased?7 ha
How many hectares of vines are owned? 11 ha
Are your vineyards or wines Organic or Biodynamic Certified? If yes, in the EU? In the US? If no, are you in the process of becoming certified? When?16 ha certified organic by Ecocert. 2 ha in the second year to become organic
Describe your vineyard management practices (e.g. low-intervention, organic, biodynamic, standard, etc.).Our vineyard is situated for 70% on hills
PLEASE ALSO ADDRESS THE FOLLOWING IN YOUR REPLY: Do you do field work and harvest manually? By machine? By horse? Do you practice green harvest? Leaf thinning? Tillage and treatments are mechanized but we employ 3 persons for manual works: pruning, de-budding, training vines on wires, to dig and to mow. No green harvest. Mechanical leaf thinning only on the shadow face after the flowering season. And Manual leaf-thinning if necessary before the harvest. Harvest only by hand
How do you fertilize?Every 3 years we spread biodynamic manure on 1/3 of the area and provision of organic nitrogen very located if need be in the spring.
Do you typically sell or buy any grapes? Please specify.No
Do you sell off any of your wine en vrac?No
Wine 1
GENERAL INFORMATION
Appellation Alsace - Côtes d’Ammerschwihr
Cepage/Uvaggio98% pinot blanc and 2% muscat
%ABV12% by vol
# of bottles produced3000
Grams of Residual Sugar2
VINEYARD AND GROWING INFORMATION
Vineyard/lieu dit name(s) and locationsKatzenstegel
Exposures and slope of vineyardsSouth
Soil Types(s)Granite
Average vine age (per vineyard)30 years
Average Vine Density (vines/HA)5000 vines/ha
Approximate harvest date(s)Mid-september
PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGE2016 : rainy spring and summer, hot and dry August, harvest late September
HOW DOES IT COMPARE TO PREVIOUS VINTAGES?2015 : early spring, hot and dry summer, rainy in mid-august, harvest early september. 2014 : dry spring, hot summer, humid and hot August
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmedManual harvest, no destemmed, pneumatic pressing
Fermentation: vessel type and size Stainless steel tank
Duration of cuvaisonStatic settling for 2 days, fermentation for 1 to 3 months
Duration of contact with lees5 months
Select or indigenous yeast?Select yeasts
Please share notes about winemaking process for this wine. Whole grapes fell into the pneumatic press by gravity
PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationSlow pressing (4-6 hours) at low pressure. The runoff of juices by gravity towards settling tanks. Static settling for 24 hours, slow alcoholic fermentation, Racking at the end of the alcoholic fermentation. (no malolactic fermentation). No chaptalization. No acidification
Elevage: vessel type(s) and size(s)Stainless steel tank
Duration of elevage5 months
Duration of bottle ageing before release to US market2 months
Do you practice fining and filtration? If yes, please describeNo fining. First filtration with Kieselguhr. Second plate filtration for bottling.
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?Slight sulphiting if necessary for settling. Sulphiting at the end of the fermentation, and for the bottling if necessary. At release, there is less than 100mg/l of total SO2 and 30mg/l of free sulfur
PLEASE DESCRIBE THIS FINISHED WINE FROM THIS VINTAGE. HOW DOES IT COMPARE TO PREVIOUS VINTAGES?2014 : well-balanced wines. They are less powerful but with delicacy and beautiful acidities. The wines can be kept between 5 and 8 years. Vintage 2015: expressive wines with acidity and a long persistency on the palate. Pinot Auxerrois and Côtes d’Ammerschwihr have to be consumed young and for the other “terroirs” in 7-9 years
Wine 2
GENERAL INFORMATION
AppellationAlsace grand cru - Gewurztraminer Grand Cru Kaefferkopf
Cepage/UvaggioGewurztraminer
%ABV13.5% by vol
# of bottles produced8000
Grams of Residual Sugar30
VINEYARD AND GROWING INFORMATION
Vineyard/lieu dit name(s) and locationsKaefferkopf
Exposures and slope of vineyardsSouth-east
Soil Types(s)Clay-granitic with limestone
Average vine age (per vineyard)44
Average Vine Density (vines/HA)5500
Approximate harvest date(s)Picked at the end of the harvest
PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGE2016 : rainy spring and summer, hot and dry August, harvest late September
HOW DOES IT COMPARE TO PREVIOUS VINTAGES?2015 : early spring, hot and dry summer, rainy in mid-august, harvest early september. 2014 : dry spring, hot summer, humid and hot August
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmedManual harvest, no destemmed, pneumatic pressing
Fermentation: vessel type and size Stainless steel tank
Duration of cuvaisonStactic settling for 2 days, fermentation for 1 to 3 months
Duration of contact with lees12 months
Select or indigenous yeast?Indigenous yeasts
Please share notes about winemaking process for this wine. Whole grapes fell into the pneumatic press by gravity
PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationSlow pressing (4-6 hours) at low pressure. The runoff of juices by gravity towards settling tanks. Static settling for 24 hours, slow alcoholic fermentation, Racking at the end of the alcoholic fermentation. (no malolactic fermentation). No chaptalization. No acidification
Elevage: vessel type(s) and size(s)Stainless steel tank
Duration of elevage9 mois
Duration of bottle ageing before release to US market2 years
Do you practice fining and filtration? If yes, please describeNo fining. First filtration with Kieselguhr. Second plate filtration for bottling.
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?Slight sulphiting if necessary for settling. Sulphiting at the end of the fermentation, and for the bottling if necessary. At release, there is less than 100mg/l of total SO2 and 30mg/l of free sulfur
PLEASE DESCRIBE THIS FINISHED WINE FROM THIS VINTAGE. HOW DOES IT COMPARE TO PREVIOUS VINTAGES?2014 : well-balanced wines. They are less powerful but with delicacy and beautiful acidities. The wines can be kept between 5 and 8 years. Vintage 2015: expressive wines with acidity and a long persistency on the palate. Pinot Auxerrois and Côtes d’Ammerschwihr have to be consumed young and for the other “terroirs” in 7-9 years
Wine 3
GENERAL INFORMATION
AppellationAlsace - Harmonie “R”
Cepage/UvaggioPinot Gris, Riesling, Gewurztraminer
%ABV13% by vol
# of bottles produced800
Grams of Residual Sugar4
VINEYARD AND GROWING INFORMATION
Vineyard/lieu dit name(s) and locationsRangen de Thann
Exposures and slope of vineyardsSouth
Soil Types(s)Volcanic
Average vine age (per vineyard)14 years
Average Vine Density (vines/HA)7500
Approximate harvest date(s)At the end of the harvest
PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGE2016 : rainy spring and summer, hot and dry August, harvest late September
HOW DOES IT COMPARE TO PREVIOUS VINTAGES?2015 : early spring, hot and dry summer, rainy in mid-august, harvest early september. 2014 : dry spring, hot summer, humid and hot August
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmedManual harvest, no destemmed, pneumatic pressing
Fermentation: vessel type and size Stainless steel tank
Duration of cuvaisonStatic settling for 2 days, fermentation for 1 to 3 months
Duration of contact with lees12 months
Select or indigenous yeast?Indigenous yeasts
Please share notes about winemaking process for this wine. Whole grapes fell into the pneumatic press by gravity
PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationSlow pressing (4-6 hours) at low pressure. The runoff of juices by gravity towards settling tanks. Static settling for 24 hours, slow alcoholic fermentation, Racking at the end of the alcoholic fermentation. (no malolactic fermentation). No chaptalization. No acidification
Elevage: vessel type(s) and size(s)Stainless steel tank
Duration of elevage12 months
Duration of bottle ageing before release to US market2 years
Do you practice fining and filtration? If yes, please describeNo fining. First filtration with Kieselguhr. Second plate filtration for bottling.
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?Slight sulphiting if necessary for settling. Sulphiting at the end of the fermentation, and for the bottling if necessary. At release, there is less than 100mg/l of total SO2 and 30mg/l of free sulfur
PLEASE DESCRIBE THIS FINISHED WINE FROM THIS VINTAGE. HOW DOES IT COMPARE TO PREVIOUS VINTAGES?Vintage 2015: expressive wines with acidity and a long persistency on the palate. Pinot Auxerrois and Côtes d’Ammerschwihr have to be consumed young and for the other “terroirs” in 7-9 years
Wine 4
GENERAL INFORMATION
Appellation Alsace - Pinot Auxerrois
Cepage/UvaggioPinot Auxerrois
%ABV12,5% by vol
# of bottles produced9000
Grams of Residual Sugar12
VINEYARD AND GROWING INFORMATION
Vineyard/lieu dit name(s) and locationsMany plots situated on plains
Soil Types(s)Clay-silt
Average vine age (per vineyard)42 years
Average Vine Density (vines/HA)5000 vines/ha
Approximate harvest date(s)At the beginning of the harvest
PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGE2016 : rainy spring and summer, hot and dry August, harvest late September
HOW DOES IT COMPARE TO PREVIOUS VINTAGES? 2015 : early spring, hot and dry summer, rainy in mid-august, harvest early september. 2014 : dry spring, hot summer, humid and hot August
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmedManual harvest, no destemmed, pneumatic pressing
Fermentation: vessel type and size Stainless steel tank
Duration of cuvaisonStatic settling for 2 days, fermentation for 1 to 3 months
Duration of contact with lees5 months
Select or indigenous yeast?Select yeasts
Please share notes about winemaking process for this wine. Whole grapes fell into the pneumatic press by gravity
PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationSlow pressing (4-6 hours) at low pressure. The runoff of juices by gravity towards settling tanks. Static settling for 24 hours, slow alcoholic fermentation, Racking at the end of the alcoholic fermentation. (no malolactic fermentation). No chaptalization. No acidification
Elevage: vessel type(s) and size(s)Stainless steel tank
Duration of elevage5 months
Duration of bottle ageing before release to US market2 months
Do you practice fining and filtration? If yes, please describeNo fining. First filtration with Kieselguhr. Second plate filtration for bottling.
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?Slight sulphiting if necessary for settling. Sulphiting at the end of the fermentation, and for the bottling if necessary. At release, there is less than 100mg/l of total SO2 and 30mg/l of free sulfur
PLEASE DESCRIBE THIS FINISHED WINE FROM THIS VINTAGE. HOW DOES IT COMPARE TO PREVIOUS VINTAGES?2014 : well-balanced wines. They are less powerful but with delicacy and beautiful acidities. The wines can be kept between 5 and 8 years. Vintage 2015: expressive wines with acidity and a long persistency on the palate. Pinot Auxerrois and Côtes d’Ammerschwihr have to be consumed young and for the other “terroirs” in 7-9 years
Wine 5
GENERAL INFORMATION
AppellationAlsace grand cru - Pinot Gris Grand Cru Mambourg
Cepage/UvaggioPinot gris
%ABV13.5% by vol
# of bottles produced2000
Grams of Residual Sugar20
VINEYARD AND GROWING INFORMATION
Vineyard/lieu dit name(s) and locationsMambourg
Exposures and slope of vineyardsSouth
Soil Types(s)Marl limestone
Average vine age (per vineyard)50 years
Average Vine Density (vines/HA)5000
Approximate harvest date(s)Mid harvest
PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGE2016 : rainy spring and summer, hot and dry August, harvest late September
HOW DOES IT COMPARE TO PREVIOUS VINTAGES? 2015 : early spring, hot and dry summer, rainy in mid-august, harvest early september. 2014 : dry spring, hot summer, humid and hot August
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmedManual harvest, no destemmed, pneumatic pressing
Fermentation: vessel type and size Fermentation en cuve inox
Duration of cuvaisonStatic settling for 2 days, fermentation for 1 to 3 months
Duration of contact with lees12 months
Select or indigenous yeast?Indigenous yeasts
Please share notes about winemaking process for this wine. Whole grapes fell into the pneumatic press by gravity. Slow pressing (4-6 hours) at low pressure.
PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationThe runoff of juices by gravity towards settling tanks. Static settling for 24 hours, slow alcoholic fermentation, Racking at the end of the alcoholic fermentation. (no malolactic fermentation). No chaptalization. No acidification
Elevage: vessel type(s) and size(s)Stainless steel tank
Duration of elevage9 months
Duration of bottle ageing before release to US market2 years
Do you practice fining and filtration? If yes, please describeNo fining. Second plate filtration for bottling.
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?Slight sulphiting if necessary for settling. Sulphiting at the end of the fermentation, and for the bottling if necessary. At release, there is less than 100mg/l of total SO2 and 30mg/l of free sulfur
PLEASE DESCRIBE THIS FINISHED WINE FROM THIS VINTAGE. HOW DOES IT COMPARE TO PREVIOUS VINTAGES?Vintage 2015: expressive wines with acidity and a long persistency on the palate. Pinot Auxerrois and Côtes d’Ammerschwihr have to be consumed young and for the other “terroirs” in 7-9 years
Wine 6
GENERAL INFORMATION
AppellationAlsace Grand Cru - Riesling Grand Cru Kaefferkopf
Cepage/UvaggioRiesling
%ABV12% by vol
# of bottles produced6000
Grams of Residual Sugar10
VINEYARD AND GROWING INFORMATION
Vineyard/lieu dit name(s) and locationsKaefferkopf
Exposures and slope of vineyardsSouth-east
Soil Types(s)Granite, sandstone
Average vine age (per vineyard)38 years
Average Vine Density (vines/HA)5500 vines/ha
Approximate harvest date(s)At the end of the harvest
PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGE2016 : rainy spring and summer, hot and dry August, harvest late September
HOW DOES IT COMPARE TO PREVIOUS VINTAGES? 2015 : early spring, hot and dry summer, rainy in mid-august, harvest early september. 2014 : dry spring, hot summer, humid and hot August
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmedManual harvest, no destemmed, pneumatic pressing
Fermentation: vessel type and size Stainless steel tank
Duration of cuvaisonStatic settling for 2 days, fermentation for 1 to 3 months
Duration of contact with lees12 months
Select or indigenous yeast?Indigenous yeasts
Please share notes about winemaking process for this wine. Whole grapes fell into the pneumatic press by gravity
PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationSlow pressing (4-6 hours) at low pressure. The runoff of juices by gravity towards settling tanks. Static settling for 24 hours, slow alcoholic fermentation, Racking at the end of the alcoholic fermentation. (no malolactic fermentation). No chaptalization. No acidification
Elevage: vessel type(s) and size(s)Stainless steel tank
Duration of elevage 9 months
Duration of bottle ageing before release to US market2 years
Do you practice fining and filtration? If yes, please describeNo fining. First filtration with Kieselguhr. Second plate filtration for bottling.
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?Slight sulphiting if necessary for settling. Sulphiting at the end of the fermentation, and for the bottling if necessary. At release, there is less than 100mg/l of total SO2 and 30mg/l of free sulfur
PLEASE DESCRIBE THIS FINISHED WINE FROM THIS VINTAGE. HOW DOES IT COMPARE TO PREVIOUS VINTAGES?Vintage 2015: expressive wines with acidity and a long persistency on the palate. Pinot Auxerrois and Côtes d’Ammerschwihr have to be consumed young and for the other “terroirs” in 7-9 years
Wine 7
GENERAL INFORMATION
AppellationAlsace- Riesling Sonnenberg
Cepage/UvaggioRiesling
%ABV12% by vol
# of bottles produced1200
Grams of Residual Sugar6
VINEYARD AND GROWING INFORMATION
Vineyard/lieu dit name(s) and locationsSonnenberg
Exposures and slope of vineyardsSouth
Soil Types(s)Granite
Average vine age (per vineyard)10 years
Average Vine Density (vines/HA)6250
Approximate harvest date(s)At the end of the harvest
PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGE2016 : rainy spring and summer, hot and dry August, harvest late September
HOW DOES IT COMPARE TO PREVIOUS VINTAGES?2015 : early spring, hot and dry summer, rainy in mid-august, harvest early september. 2014 : dry spring, hot summer, humid and hot August
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmedManual harvest, no destemmed, pneumatic pressing
Fermentation: vessel type and size Stainless steel tank
Duration of cuvaisonStatic settling for 2 days, fermentation for 1 to 3 months
Duration of contact with lees12 months
Select or indigenous yeast?Indigenous yeasts
Please share notes about winemaking process for this wine. Whole grapes fell into the pneumatic press by gravity
PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationSlow pressing (4-6 hours) at low pressure. The runoff of juices by gravity towards settling tanks. Static settling for 24 hours, slow alcoholic fermentation, Racking at the end of the alcoholic fermentation. (no malolactic fermentation). No chaptalization. No acidification
Elevage: vessel type(s) and size(s)Stainless steel tank
Duration of elevage12 months
Duration of bottle ageing before release to US market2 years
Do you practice fining and filtration? If yes, please describeNo fining. First filtration with Kieselguhr. Second plate filtration for bottling.
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?Slight sulphiting if necessary for settling. Sulphiting at the end of the fermentation, and for the bottling if necessary. At release, there is less than 100mg/l of total SO2 and 30mg/l of free sulfur
PLEASE DESCRIBE THIS FINISHED WINE FROM THIS VINTAGE. HOW DOES IT COMPARE TO PREVIOUS VINTAGES?Vintage 2015: expressive wines with acidity and a long persistency on the palate. Pinot Auxerrois and Côtes d’Ammerschwihr have to be consumed young and for the other “terroirs” in 7-9 years

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