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Muscat Réserve (Brand+Sommerberg D), Albert Boxler - 2022

If you haven't yet been converted to the charms of Alsatian Muscat, this is a great place to start! Produced mainly from the Grand Cru Brand, this cuvée Réserve expresses all the nobility conferred by its two granite terroirs. Rich, deep and fleshy, it coats the palate with fresh flowers, exotic fruit and a striking stony sensation. Uncork it today for an enchanting aperitif, let it sing with pork belly, fried chicken and lightly spiced South-East Asian dishes, or store it in your cellar for a wonderful surprise in five, ten or twenty years' time!
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Technique

Oenology

Alcoholic fermentation is generally carried out with indigenous yeasts and malolactic fermentation is not sought. The pressings on whole grapes are slow and the settling that follows is not very thorough. The wine is fermented in large tuns. Total sulphur levels are low for the region (80 mg/l) and only 20 mg of free sulphur at bottling.

Suggestions for accompaniment

White asparagus with saffron, langoustine or lobster salad with citrus vinaigrette, Asian cuisine with ginger.

Domain
Located in Niedermorschwihr and created in 1673, the Albert Boxler estate has become over time one of the references of the region and even of French wine. Since 1946, the vines have been grouped together and the wines bottled under the name of Albert Boxler. Today, his grandson, Jean, representing the last generation, has been in charge since 1995. The current property has about 14 hectares of vines, almost entirely planted with white grape varieties, often on very steep slopes, almost half of which are classified as Grand Cru Sommerberg and the rest as Grand Cru Brand, in Turckheim. The vines, planted between 6,000 and 8,000 vines/ha, are worked with a caterpillar, when possible. Otherwise, they are picked by hand! They are not grassed over because the soil is too poor and competition is not desired. The estate has been growing organically - without a label - since 2003; the plots have never been fertilised or treated with nitrogen. The grapes come from massal and clonal selections, depending on the terroir and age. They are sorted at the plot and at vatting. Alcoholic fermentation is carried out using indigenous yeasts and malolactic fermentation is not sought. The pressings on whole grapes are slow and the subsequent settling is not very thorough. The wine is fermented in large oak barrels of several wines. Total sulphur levels are low for the region (80 mg/l) and only 20...
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