Domaine Gresser "Kritt" 2010 Pinot Blanc (Alsace, France)
Domaine Gresser is a small family winery, and Remy Gresser, the winemaker, recently switched to biodynamic farming. I'm always curious about what inspires such a high-committment switch, and when I asked him, he replied matter-of-factly, "I am the first consumer of my wine."
The imagery of the label background evokes the gravel soils of the Kritt site, and in a more imaginative way it evokes the schist soils that dominate the Andlau region of Alsace. Remy has had a bit of experience here, and probably learned a thing or two from his ancestors who have been tending vineyards in this region since 1520. A deeper interest in soil types has become an interesting trend in Alsace, with producers and consumers in the region creating a healthy dialogue about what is in the glass and what soils it comes from. Remy has been a big part of this conversation, as he has been quite active as president of the Conseil Interprofessionnel des Vins d'Alsace.
The imagery of the label background evokes the gravel soils of the Kritt site, and in a more imaginative way it evokes the schist soils that dominate the Andlau region of Alsace. Remy has had a bit of experience here, and probably learned a thing or two from his ancestors who have been tending vineyards in this region since 1520. A deeper interest in soil types has become an interesting trend in Alsace, with producers and consumers in the region creating a healthy dialogue about what is in the glass and what soils it comes from. Remy has been a big part of this conversation, as he has been quite active as president of the Conseil Interprofessionnel des Vins d'Alsace.
Domaine Gresser uses an innovative scale on the back label to help guide consumers that indicates the sweetness or dryness of the wine on a simple scale.
Similar scales have been picked up by a number of producers. It's similar to the IRF (International Riesling Foundation) sweetness scale.
These wines are incredible values. They are barrel matured which gives them a softer, elegant structure and ripe, drinkable acidity. The same structure also holds true for his gewurztraminer, which I have long used for a by-the-glass pour at several restaurants.
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