Help with Alsace Hotel
Apr 8th, 2009 | 01:04 AM
#21
Joined: Apr 2009
Posts: 443
Likes: 0
Adeben,
I am not a great fan of Alsace pinot noirs, though I did have a 25 yo one at Auberge De L'Ill some years ago that was quite good, though more of a curiosity. So I am interested in the Mure. Can you describe it and do you mind me asking what it cost? If you can get hold of one, I suggest you try a riesling from Marc Kreyenweiss. He makes wine from organically grown grapes and this one, which I had at Au Crocodil, was fantastic in depth and structure.
I also intend to try Frankenbourg, but that will be quite late this year.
I am not a great fan of Alsace pinot noirs, though I did have a 25 yo one at Auberge De L'Ill some years ago that was quite good, though more of a curiosity. So I am interested in the Mure. Can you describe it and do you mind me asking what it cost? If you can get hold of one, I suggest you try a riesling from Marc Kreyenweiss. He makes wine from organically grown grapes and this one, which I had at Au Crocodil, was fantastic in depth and structure.
I also intend to try Frankenbourg, but that will be quite late this year.
Apr 8th, 2009 | 02:10 AM
#22
Joined: Apr 2005
Posts: 795
Likes: 0
VB,
When the sommelier suggested a local pinot noir, I was somewhat doubtful, but was persuaded. I cannot recall the price in the restaurant so I assume I thought it was reasonable. The wine was fruit-driven, being juicy and fresh to the taste, with a spicy finish that lingered pleasantly. I thought enough of it to include a bottle in the half-dozen that we are allowed by Australian Customs to bring into the country with us. (The other wines were Grand Crus Rieslings and Gerwurztraminers from Marcel Deiss and Leon Boesch).
I know that Kreydenweiss vineyards are located near Andlau, but where is his Cave?
I must say that most of the Grand Cru whites from Alsace that I have tasted (hundreds?) have had great 'depth and structure', with the exception of those vintages produced in heat-wave years (2000? 2003?), when I thought the wines were pleasant enough, but atypical.
I'm getting thirsty just writing about this topic, so I will adjourn to sample more of a splendid New Zealand Sauvignon Blanc!
When the sommelier suggested a local pinot noir, I was somewhat doubtful, but was persuaded. I cannot recall the price in the restaurant so I assume I thought it was reasonable. The wine was fruit-driven, being juicy and fresh to the taste, with a spicy finish that lingered pleasantly. I thought enough of it to include a bottle in the half-dozen that we are allowed by Australian Customs to bring into the country with us. (The other wines were Grand Crus Rieslings and Gerwurztraminers from Marcel Deiss and Leon Boesch).
I know that Kreydenweiss vineyards are located near Andlau, but where is his Cave?
I must say that most of the Grand Cru whites from Alsace that I have tasted (hundreds?) have had great 'depth and structure', with the exception of those vintages produced in heat-wave years (2000? 2003?), when I thought the wines were pleasant enough, but atypical.
I'm getting thirsty just writing about this topic, so I will adjourn to sample more of a splendid New Zealand Sauvignon Blanc!
Apr 8th, 2009 | 05:18 PM
#23
Joined: Apr 2009
Posts: 443
Likes: 0
Thanks for your reply.
Kreydenweiss' Cave is also in Andlau. Another place to try on your next visit is Mittnacht Klak in Riquewihr. We spnet a good 3 hours there tasting various back vintages and chatting to Grandpere. Unfortunately he has since died . They make some pretty decent wines at good prices and have several grand Crus. (By the way I am also from Oz, but live in Laos now.) Hope the Sauv b is ok.
Kreydenweiss' Cave is also in Andlau. Another place to try on your next visit is Mittnacht Klak in Riquewihr. We spnet a good 3 hours there tasting various back vintages and chatting to Grandpere. Unfortunately he has since died . They make some pretty decent wines at good prices and have several grand Crus. (By the way I am also from Oz, but live in Laos now.) Hope the Sauv b is ok.
