Domaine Bott Geyl : Pinot Gris Grand cru "Furstentum" 2015

Characteristics and tasting tips for the Pinot Gris Grand Cru "Furstentum" 2015 from Domaine Bott Geyl

Tasting

Appearance

A deep golden hue with amber highlights adorns this wine, a testament to the maturity and concentration of the vintage.

Nose

The nose is initially discreet, requiring slight aeration to unveil its full complexity. It opens gradually on aromas of candied fruits and honey, accompanied by delicate spice notes. Stony minerality adds depth, while touches of fresh pear and white flowers complete this elegant bouquet. Subtle nuances of toasted hazelnut and a slight smoky touch enrich the aromatic ensemble.

Palate

On the palate, this wine unfolds an ample and generous structure. The attack is round and delicate, followed by beautiful fruity concentration. The acidity, present but never aggressive, brings freshness and liveliness, harmoniously balancing the wine's richness. The texture reveals a certain tannic firmness that structures the whole without dominating. The finish stretches out at length, persistent and savory, leaving a remarkable sensation of fullness and depth on the palate.

Food and wine pairings

This Pinot Gris Grand Cru "Furstentum" 2015 pairs beautifully with seafood and shellfish, notably oysters and shrimp. It also marries elegantly with delicate steamed or simply pan-seared fish, as well as fatty fish like grilled salmon. White meats and poultry roasted with herbs constitute a successful classic pairing. Mushroom dishes, particularly porcini risottos, create an exceptional gustatory harmony. Hard cheeses and certain characterful Alsatian cheeses ideally complete this wine. It also pairs with light Mediterranean preparations and certain non-spicy Asian dishes.

Service and cellaring

It is recommended to decant this Pinot Gris Grand Cru "Furstentum" 2015 approximately two hours before tasting to allow it to fully reveal its aromatic complexity. This wine can be kept until approximately 2030.

A powerful and authentic Alsace Pinot Gris from the Grand Cru Furstentum

The estate

The Domaine Bott Geyl, whose family history dates back to 1795, was formally created in 1959 in Beblenheim, in the heart of wine-growing Alsace. Since 1993, Jean-Christophe Bott has managed this eighteen-hectare property spread over six Grands Crus. Converted to organic farming in 2000 then to biodynamics in 2002, the estate is a member of Biodyvin. Recognized as one of the major references of the Alsatian vineyard, it obtained a third star in the Guide Vert 2026 of the Revue du Vin de France. The estate's philosophy rests on minimalist intervention and the authentic expression of terroirs, favoring voluntarily limited yields and natural vinifications.

The vineyard

The Grand Cru Furstentum extends over the hillsides between Kientzheim and Sigolsheim, in Alsace, benefiting from a full south exposure at an altitude varying from 350 to 400 meters. The terroir is characterized by a marly-limestone-sandstone geological composition, combining marl, Lower Dogger limestone, and sandstone. The brown-limestone soil presents a complex structure with excellent draining properties. The steep slopes, reaching 37% locally, optimize sunshine and create a favorable Mediterranean microclimate. The high planting density, between 5,500 and 7,800 vines per hectare, forces the roots to dig deep into the limestone soil, allowing for a complete expression of the terroir.

The vintage

The year 2015 was distinguished by marked contrasts. After a mild winter, a freezing spring preceded a prolonged heatwave from mid-May to mid-August, characterized by exceptional sunshine and periods of drought. These climatic conditions favored optimal ripening of the grapes, allowing them to reach remarkable concentration and balance.

Winemaking and aging

The harvest of the Pinot Gris Grand Cru "Furstentum" 2015 was carried out exclusively by hand, with a rigorous selection of bunches. The grapes were transported in small crates to preserve their integrity. The whole bunches were placed in pneumatic presses for six to eighteen hours for gentle extraction by gravity. Alcoholic fermentation took place naturally thanks to indigenous yeasts, extending over a period of six to seven months. The wine then matured on fine lees for four to eight months before bottling, carried out at the beginning of September. Additional aging in a climate-controlled cellar preceded marketing.

Grape variety

100% Pinot Gris