A.O.C./A.O.P.
The Alsace Grand Cru appellation brings together 51 individually delimited named sites (lieux-dits) on the sub-Vosges hillsides of the Haut-Rhin and Bas-Rhin departments. The Vosges mountains shield these plots from cold, damp winds from the north-west, giving each site its own distinct mesoclimate favourable to good grape ripening. The category's defining feature is the geological diversity of its terroirs: granite, schist, gneiss, limestone, marl, sandstone or volcanic rock, depending on the site. Four grape varieties are permitted to be vinified alone here: riesling, gewurztraminer, pinot gris and muscat, with the exception of the Zotzenberg site, which also allows sylvaner. The vines are planted at high density and the grapes are harvested by hand. The appellation is reserved for still white wines, except for two named sites that also produce red wines from pinot noir.
Grape varieties: Vins blancs : riesling
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Riesling from the Alsace Grand Cru appellation produces mainly dry white wines with a pale yellow colour and green highlights. The nose shows citrus notes such as lemon and grapefruit, peach and pear, white flowers and lime blossom, which evolve with age toward mineral nuances of flint and, on some terroirs, petrol-like notes. The palate is marked by lively acidity and a vertical structure, whose expression varies with the underlying soil: granite, schist, limestone, marl or volcanic rock depending on the named site. In the most favourable years, some sites also produce late-harvest (vendanges tardives) or noble-rot (sélection de grains nobles) rieslings, in medium-sweet to sweet styles. These are wines built for long ageing, capable of improving in bottle for several decades. They pair well with delicate fish and shellfish, oysters, caviar, white meats in creamy sauces such as veal blanquette or coq au riesling, and goat's and sheep's milk cheeses.
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