Alsace Flashcards
Climate
Continental with cold winters and warm sunny summers
Protected by the Vosges mountains so only 600mm or rain (vs 1,200 on the other side). Throughout the year but less at harvest time.
High sunshine hours, necessary for ripening in this northern latitude
The Fohn wind is a warm wind that raises the temperature and reduces fungal diseases
Marked diurnal ranges (especially with altitude) helping retain acidity
Hazards
Summer drought can be an issue and irrigation is not permitted
Rain is throughout the year and so there can be issues at flowering and fruit set.
Powdery mildew, downy mildew but it’s reduced given the warm dry climate
Grapevine moth
Esca
Topography
Foothills of the Vosges provide many diverse sites at a range of altitudes
Best are often at 200 - 250m with some up to 450m
Tend to face south, south east, south west for max sunlight interception
Soils are of lower fertility and better draining for slower growth and better quality
Lesser quality are on the plains in b/n the foothills and the Rhine river. These soils are deeper and more fertile leading to more vegetative growth and suited for high volume wines.
Grape Varieties
90% White: Riesling 22%; Pinot Blanc / Auxerrois 21%; Gewurz 20%; Pinot Gris 16%; Pinot Noir 11%; Sylvaner 6%
Riesling, Gewurz, Pinot Gris and Muscat are considered noble varieties and are permitted for Grand Cru, VT, SGN wines
Riesling
Cold hardy variety that buds late
Needs a good site (full sun exposure and good drainage) and a long growing season to ripen fully
But if it has this can produce quality grapes at a relatively high yield (70hl/ha)
Good disease resistance (downy, powdery, botrytis bunch rot)
Medium to pronounced in aroma, unoaked, high acidity
good to outstanding and mid to premium with a few super
In Alsace typically dry, medium to full body, medium alcohol, med to high acid, citrus, stone fruit, steely character
Gewurztraminer
Early budding (spring frost) and early ripening (avoid rain)
Picked late in Alsace to achieve fully ripe skins to maximize aromas and avoid unripe tannins
Vigorous so needs careful pruning and canopy management. But moderately productive due to coulure. Can also suffer from chlorosis and dessication of the stems as well as powdery mildew, grape vine moths, and grey rot
Pronounced aromas of lychee, peach, apricot, rose, spice. medium to high alcohol, medium to full body, low acidity
Made in a range of styles from dry to sweet. good to outstanding, mid to prem
Pinot Blanc / Auxerrois
Light intensity of apple and peach, medium acidity and alcohol
Acceptalbe to good and inexpens to mid
Auxerrois which can be labeled as Pinot Blanc is early ripening, low aromatics, low acid
Used in blends or Cremant
Pinot Gris
Early budding (spring frost) and early ripening (autumn rain)
Moderate yielding. Susceptible to downy mildew and botrytis bunch rot
can accumulate high sugar leading to medium to high alcohol levels. Medium peach and apple, full body, medium acid
Made in a range from dry to sweet. Can see a rapid increase in sugar and drop in acid hence picking dates are important. The warmer climate and better canopy management have enabled this (better ripeness)
Move towards drier styles as demand has increased
good to outstanding and mid to prem
Pinot Noir
Only black grape allowed for AOC wines
Quality is increasing with some using oak
Domaine Mure and Albert Mann
Sylvaner
On the decline in Alsace partly because Pinot Gris and Blanc are easier to grow
Majority come from older vines (40 or more) and very little is on the valley floor
Reputation for good value and good quality
Muscat
Muscat Blanc a Petit Grains and Muscat Ottonel are grown in tiny amounts
Vineyard Management
Single or Double Guyot as per AOC regulations
Fruit zone higher than other regions (1 - 1.2m) to reduce the risk of frost (especially on the plain) and humidity.
Canopies are higher too (1.9m) to maximize sun exposure and hence row spacing must be wider to prevent shading
4,000 - 4,800 vines / ha (less on the plains and more on slopes)
Terracing can be necessary on the steepest
15% are organic vs 10% nationally
Harvest
Long harvest period from Sept to late October due to diversity of styles and range of sites
Styles range from early picked sparkling to late picked and botrytized wines
Vineyards on steep slopes must be hand harvested. This is required for Grand Cru wines
Gentle slopes and plains are machine harvested
Winemaking
Mostly varietal wines with an aim to preserve primary fruit character
Skin contact or keeping grapes in the press longer is used by some to extract flavor and add texture
Cool temps for Muscat, Riesling, Sylvaner and mid range for Gewurz to ensure the yeast can ferment all the sugar.
Inert vessels (large old oak or stainless) with temp control are used as no additional flavors are desired.
High quality producers will use ambient yeast for terroir expressive wines.
In general, MLF is avoided for white wines to retain primary fruit. Very little new oak is used.
Wines are aged in same containers as fermentation on the fine lees (for freshness) but without batonage to retain primary fruit
Appellation Laws
Chaptalization is allowed and used in cooler years
Max yields are 80hl/ha leading to some low concentration and 60 for PN
You can add one of 13 communes (i.e. Bergheim) or a lieu-dit. with yields of 72 and 68 respectively.
Grand Cru yields are 55 and in some cases 50 (Rangen de Thann)
