Domaine Mersiol Riesling Grand Cru Frankstein 2013 – SLUTSÅLD!

Alsace

Domaine Mersiol Riesling Alsace Grand Cru 'Frankstein' | Wine Info
The Family
Located on the hillsides of Dambach-la-ville in the Alsace region of northeastern France, the Mersiol family heritage dates back to the 18th century. The first bottle has been sold in 1946. In 1960, the Estate was expended with the marriage of Guy Mersiol to Anne-Lise Ruhlmann whose family owned an adjoining Estate. These wines are now sold as “Domaine Mersiol”. 12 hectares are now planted; 3.5 of which are classified as Grand Cru Frankstein. All wines are Estate grown, vinified and bottled. Joined by their son Stéphane in 2000, the Estate is now cultivated on an organic way (started in 2006) to extract the delicate minerality from our terroir made out of granite. The family firmly believe that the quality of their wine depends above all on the quality of the vines, they cultivate the vineyards in an ecological way without any use of herbicides, pesticides or any chemical fertilizer. In order to fertilize the soils, they have theuir own flock of sheep that takes cares of the vineyards after the harvest. 100% organic vines & wines (Ecocert certification) their ecological production management system promotes and enhances biodiversity, paying particular attention to the health of the soil. This biodiversity makes for excellent soil structure by providing a complex root system at varied depths. These roots (as well as their breakdown) provide organic material and aerate the soil. This in turn promotes microbial activity.
The Sommelier notes:
[x] In 1976, when the appellation “Grand Cru Frankstein” commenced, it was awarded to the best terroir of the region. It is limited to 56 hectares of land between 220 and 310 meters in altitude, facing southeast for maximum morning sunshine. The soil is granite in origin, ensuring the vines retain warmth and have good drainage. Riesling, Pinot Gris and Gewurztraminer and ideally suited to Frankstein growing conditions. These wines are at their best after a few years cellaring. Riesling is delicate, mineral and offers intense yet fine floral aromas.
[x] During a three-year cycle, we use a tool for mechanically cutting the grass between vines and rows (working on every other row). During the fourth year we then till the soil (also using an “inter-vine” method) in order to avoid too much competition between the plants and the vines. This scheme can be adapted to suit the age of the vines and the type of soil.
[x] We only manipulate the superficial layer of the soil to preserve its original structure. In order to maintain the balance achieved, we avoid packing our soil wherever possible (use of light machinery – small crawler tractor, quad bike, low-pressure tyres – and optimization of movement within the vineyards). With the benefit of controlled growth and microbial activity, the vines become less susceptible to parasites.
[x] The plants growing in our vineyards – proof that the soil is healthy and well-balanced – are often edible: lamb’s lettuce, Queen Anne’s lace, bear’s garlic, dandelion, horse mint, many-flowered onion, etc. Other plants include clover, vetch, camomile, chickweed, wild tulips, two varieties of daisies, bluebells, cornflowers, poppies, carnations, veronica, wild pansies, violets, etc.
[x] 30 year old vines
[x] 45 Acres
[x] Double Guyot pruning
[x] hand picked
[x] Vinification : cold static clarification during 48 hours after pressing. Slow regulated fermentation in stainless steel between 15 and 18°C during 1 month with wild yeast.
[x] Tasting: A dry, lively and refreshing Riesling with elegant lime, grapefruit an peach aromas. The typical minerality from the terroir brings purity to the palate. The final is zesty, giving an aromatic complexity and finesse.
[x] Food matching: A perfect gastronomic wine to accompany oysters, fish, shellfish, seafood, and, of course, Alsace Choucroute. (”Coq au Riesling”, ”Clams with Lemon Grass”, ”Lemon Dill Fish”, ”Wrapped Trout with Rosemary”…)

[x] 92 p Wine Enthusiast
[x] Technical analysis: Alcohol : 11,90% vol., Residual sugar : 8,90g/L, Tartaric acidity : 6,75g/L
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Domain Mersiol Gewurtztraminer 2018

Alsace

1183392
The Family
Located on the hillsides of Dambach-la-ville in the Alsace region of northeastern France, the Mersiol family heritage dates back to the 18th century. The first bottle has been sold in 1946. In 1960, the Estate was expended with the marriage of Guy Mersiol to Anne-Lise Ruhlmann whose family owned an adjoining Estate. These wines are now sold as “Domaine Mersiol”. 12 hectares are now planted; 3.5 of which are classified as Grand Cru Frankstein. All wines are Estate grown, vinified and bottled. Joined by their son Stéphane in 2000, the Estate is now cultivated on an organic way (started in 2006) to extract the delicate minerality from our terroir made out of granite. The family firmly believe that the quality of their wine depends above all on the quality of the vines, they cultivate the vineyards in an ecological way without any use of herbicides, pesticides or any chemical fertilizer. In order to fertilize the soils, they have theuir own flock of sheep that takes cares of the vineyards after the harvest. 100% organic vines & wines (Ecocert certification) their ecological production management system promotes and enhances biodiversity, paying particular attention to the health of the soil. This biodiversity makes for excellent soil structure by providing a complex root system at varied depths. These roots (as well as their breakdown) provide organic material and aerate the soil. This in turn promotes microbial activity.
The Sommelier notes:
[x] During a three-year cycle, we use a tool for mechanically cutting the grass between vines and rows (working on every other row). During the fourth year we then till the soil (also using an “inter-vine” method) in order to avoid too much competition between the plants and the vines. This scheme can be adapted to suit the age of the vines and the type of soil.
[x] We only manipulate the superficial layer of the soil to preserve its original structure. In order to maintain the balance achieved, we avoid packing our soil wherever possible (use of light machinery – small crawler tractor, quad bike, low-pressure tyres – and optimization of movement within the vineyards). With the benefit of controlled growth and microbial activity, the vines become less susceptible to parasites.
[x] The plants growing in our vineyards – proof that the soil is healthy and well-balanced – are often edible: lamb’s lettuce, Queen Anne’s lace, bear’s garlic, dandelion, horse mint, many-flowered onion, etc. Other plants include clover, vetch, camomile, chickweed, wild tulips, two varieties of daisies, bluebells, cornflowers, poppies, carnations, veronica, wild pansies, violets, etc.
[x] Grape variety : 100% Gewurztraminer
[x]
Terroir : granite
[x]
Vine age : 25 years
[x]
Surface : 90 ares
[x]
Densité : 5000 vines / hectare
[x]
Yield : 45 hl / ha
[x]
Pruning: Double Guyot
[x]
Harvest: hand picked
[x]
Viticultural method : Agriculture Biologique (Ecocert certification)
[x]
Vinification : cold static clarification during 48 hours after pressing. Slow regulated fermentation in stainless steel between 15 and 18°C during 1 month.
[x] Tasting: Full-bodied and well structured, it develops a rich aroma of flowers (rose), spices and exotic fruit (lychee, mango). The palate is off-dry and powerful with a long finish.
Food matching: It is perfect as an aperitif or with ethnic cuisine, spice (”Red Thai chicken curry with jasmine rice”, ”sweet & sour chicken with pineapple”), with strong cheeses (Blue cheese, Munster…) or with orange (canard à l’Orange or salade).

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Domaine Mersiol Riesling 2018

Alsace

738481
The Family
Located on the hillsides of Dambach-la-ville in the Alsace region of northeastern France, the Mersiol family heritage dates back to the 18th century. The first bottle has been sold in 1946. In 1960, the Estate was expended with the marriage of Guy Mersiol to Anne-Lise Ruhlmann whose family owned an adjoining Estate. These wines are now sold as “Domaine Mersiol”. 12 hectares are now planted; 3.5 of which are classified as Grand Cru Frankstein. All wines are Estate grown, vinified and bottled. Joined by their son Stéphane in 2000, the Estate is now cultivated on an organic way (started in 2006) to extract the delicate minerality from our terroir made out of granite. The family firmly believe that the quality of their wine depends above all on the quality of the vines, they cultivate the vineyards in an ecological way without any use of herbicides, pesticides or any chemical fertilizer. In order to fertilize the soils, they have theuir own flock of sheep that takes cares of the vineyards after the harvest. 100% organic vines & wines (Ecocert certification) their ecological production management system promotes and enhances biodiversity, paying particular attention to the health of the soil. This biodiversity makes for excellent soil structure by providing a complex root system at varied depths. These roots (as well as their breakdown) provide organic material and aerate the soil. This in turn promotes microbial activity.
The Sommelier notes:
[x] During a three-year cycle, we use a tool for mechanically cutting the grass between vines and rows (working on every other row). During the fourth year we then till the soil (also using an “inter-vine” method) in order to avoid too much competition between the plants and the vines. This scheme can be adapted to suit the age of the vines and the type of soil.
[x] We only manipulate the superficial layer of the soil to preserve its original structure. In order to maintain the balance achieved, we avoid packing our soil wherever possible (use of light machinery – small crawler tractor, quad bike, low-pressure tyres – and optimization of movement within the vineyards). With the benefit of controlled growth and microbial activity, the vines become less susceptible to parasites.
[x] The plants growing in our vineyards – proof that the soil is healthy and well-balanced – are often edible: lamb’s lettuce, Queen Anne’s lace, bear’s garlic, dandelion, horse mint, many-flowered onion, etc. Other plants include clover, vetch, camomile, chickweed, wild tulips, two varieties of daisies, bluebells, cornflowers, poppies, carnations, veronica, wild pansies, violets, etc.
[x] Grape variety : 100% Riesling
[x]Terroir : granite
[x]
Vine age : 40 years
[x]
Surface : 220 ares
[x]
Densité : 4500 vines / hectare
[x]
Yield : 55 hl / ha
[x]
Pruning: Double Guyot
[x]
Harvest: hand picked
[x]
Viticultural method : Agriculture Biologique (Ecocert certification)
Vinification : cold static clarification during 48 hours after pressing. Slow regulated fermentation in stainless steel between 15 and 18°C during 1 month
[x]
Tasting: A dry distinguished Riesling with elegant citrus fruit notes like lemon and grapefruit. The palate shows a refreshing minerality with white flower aromas.
[x]
Food matching: A gastronomic wine to accompany fish, shellfish, seafood, white meats and, of course, Alsace Choucroute. (”Cedar Plank Fish with Citrus Horseradish Crust”, ”Shrimp with Mustard Seeds and Ginger”…)
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Domaine Mersiol Crémant d’Alsace Brut

Alsace

The Family
Located on the hillsides of Dambach-la-ville in the Alsace region of northeastern France, the Mersiol family heritage dates back to the 18th century. The first bottle has been sold in 1946. In 1960, the Estate was expended with the marriage of Guy Mersiol to Anne-Lise Ruhlmann whose family owned an adjoining Estate. These wines are now sold as “Domaine Mersiol”. 12 hectares are now planted; 3.5 of which are classified as Grand Cru Frankstein. All wines are Estate grown, vinified and bottled. Joined by their son Stéphane in 2000, the Estate is now cultivated on an organic way (started in 2006) to extract the delicate minerality from our terroir made out of granite. The family firmly believe that the quality of their wine depends above all on the quality of the vines, they cultivate the vineyards in an ecological way without any use of herbicides, pesticides or any chemical fertilizer. In order to fertilize the soils, they have theuir own flock of sheep that takes cares of the vineyards after the harvest. 100% organic vines & wines (Ecocert certification) their ecological production management system promotes and enhances biodiversity, paying particular attention to the health of the soil. This biodiversity makes for excellent soil structure by providing a complex root system at varied depths. These roots (as well as their breakdown) provide organic material and aerate the soil. This in turn promotes microbial activity.
The Sommelier notes:
[x] During a three-year cycle, we use a tool for mechanically cutting the grass between vines and rows (working on every other row). During the fourth year we then till the soil (also using an “inter-vine” method) in order to avoid too much competition between the plants and the vines. This scheme can be adapted to suit the age of the vines and the type of soil.
[x] We only manipulate the superficial layer of the soil to preserve its original structure. In order to maintain the balance achieved, we avoid packing our soil wherever possible (use of light machinery – small crawler tractor, quad bike, low-pressure tyres – and optimization of movement within the vineyards). With the benefit of controlled growth and microbial activity, the vines become less susceptible to parasites.
[x] The plants growing in our vineyards – proof that the soil is healthy and well-balanced – are often edible: lamb’s lettuce, Queen Anne’s lace, bear’s garlic, dandelion, horse mint, many-flowered onion, etc. Other plants include clover, vetch, camomile, chickweed, wild tulips, two varieties of daisies, bluebells, cornflowers, poppies, carnations, veronica, wild pansies, violets, etc.
[x] Grape variety : 40% Auxerrois, 30% Riesling, 30% Pinot Blanc
[x]
Terroir : granite
[x]
Vine age : 15 years
[x]
Surface : 100 ares
[x]
Density : 5000 vines / hectare
[x]
Yield : 55 hl / ha
[x]
Pruning: Double Guyot
[x]
Harvest : hand picked
[x]
Viticultural method : Agriculture Biologique (certifié Ecocert)
[x]
Vinification : cold static clarification during 48 hours after pressing. Slow regulated fermentation in stainless steel between 15 and 18°C during 1 month.
[x]
Elaboration : traditional method with the second fermentation in bottle. Ageing in bottle between 24 and 30 months ”Sur Latte” (in contact with the yeast for complexity).
[x]
Tasting: A well balanced sparkling wine – fresh and lively, with elegant aromas of citrus fruits, nuts, toasty bread and flowers. The mouth has lively, vivacious and exuberant character with elegance and finesse.
[x]
Food matching: Ideal to drinks with friends as an aperitif, cocktail and garden parties, nights spent enjoying every moment until dawn’s early light, informal fish and seafood dinners, “nouvelle cuisine” surprises…
[x]
Other info:
Serve around 7°C.
Drink now for freshness but can be kept several years in cellars.
Wine made with grapes from the organic farming.
[x]
Technical analysis:
Alcohol : 12,20% vol.
Residual sugar : 5,40g/L
Tartaric acidity : 6,45g/L
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Domaine Mersiol Pinot Noir 2018

Alsace

The Family
Located on the hillsides of Dambach-la-ville in the Alsace region of northeastern France, the Mersiol family heritage dates back to the 18th century. The first bottle has been sold in 1946. In 1960, the Estate was expended with the marriage of Guy Mersiol to Anne-Lise Ruhlmann whose family owned an adjoining Estate. These wines are now sold as “Domaine Mersiol”. 12 hectares are now planted; 3.5 of which are classified as Grand Cru Frankstein. All wines are Estate grown, vinified and bottled. Joined by their son Stéphane in 2000, the Estate is now cultivated on an organic way (started in 2006) to extract the delicate minerality from our terroir made out of granite. The family firmly believe that the quality of their wine depends above all on the quality of the vines, they cultivate the vineyards in an ecological way without any use of herbicides, pesticides or any chemical fertilizer. In order to fertilize the soils, they have theuir own flock of sheep that takes cares of the vineyards after the harvest. 100% organic vines & wines (Ecocert certification) their ecological production management system promotes and enhances biodiversity, paying particular attention to the health of the soil. This biodiversity makes for excellent soil structure by providing a complex root system at varied depths. These roots (as well as their breakdown) provide organic material and aerate the soil. This in turn promotes microbial activity.
The Sommelier notes:
[x] During a three-year cycle, we use a tool for mechanically cutting the grass between vines and rows (working on every other row). During the fourth year we then till the soil (also using an “inter-vine” method) in order to avoid too much competition between the plants and the vines. This scheme can be adapted to suit the age of the vines and the type of soil.
[x] We only manipulate the superficial layer of the soil to preserve its original structure. In order to maintain the balance achieved, we avoid packing our soil wherever possible (use of light machinery – small crawler tractor, quad bike, low-pressure tyres – and optimization of movement within the vineyards). With the benefit of controlled growth and microbial activity, the vines become less susceptible to parasites.
[x] The plants growing in our vineyards – proof that the soil is healthy and well-balanced – are often edible: lamb’s lettuce, Queen Anne’s lace, bear’s garlic, dandelion, horse mint, many-flowered onion, etc. Other plants include clover, vetch, camomile, chickweed, wild tulips, two varieties of daisies, bluebells, cornflowers, poppies, carnations, veronica, wild pansies, violets, etc.
[x] Grape variety : 100% Pinot Noir
[x]
Terroir : granite
[x]
Vine age : 20 years
[x]
Surface : 120 ares
[x]
Density : 4500 vines / hectare
[x]
Yield : 60 hl / ha
[x]
Pruning: Double Guyot
[x]
Harvest: hand picked
[x]
Viticultural method : Agriculture Biologique (Ecocert certification)
[x]
Vinification : De-stemmed and crushed. Maceration during 10 day following by the alcoholic  and malolactic fermentation in stainless steel. Maturation in oak tank during 6 month for micro-oxygenation
[x]
Tasting: An elegant ruby colour wine with dark cherry notes. It is well balance with elegant fruity taste. The structure has a distinctive character with ferme and supple tannins.
[x]. Food matching: Pinot Noir reveals all its originality with the red meats, game, roasted, grills, charcuterie, goat’s cheese and Gruyère and also with all tomato recipes (Osso BuccoSpaghetti Bolognese…)
[x]
Other info
Serve around 12°C.
Drinking well now for freshness, but will involve well in bottle a few years.
[x]
Technical analysis
Alcohol : 12,50% vol.
Résidual sugar : 0,10g/L
Tartaric acid : 4,90g/L

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