Le guide Carité vient de paraître, trois de nos vins ont été dégustés et présentés en même temps que de nombreux vins bio d'autres régions qu'il vous faudra absolument découvrir (classement en 1 à 4 coeurs pour les produits qui ont particulièrement retenu l'attention). "Riesling Klur2007, SO2 total 75, libre 25, or blanc lumineux, floral, fleurs blanches et minéral. Elégant. En bouche, de la fraîcheur, de la vivacité même, qui évolue sur un fruité de belle acidité. Persistance aromatique intéressante, riche, aux pointes minérales. On est tenté de dire un vin atypique au bon sens du terme. Même si sa belle minéralité (très granitique) finit par dominer les arômes floraux et fruités. 2coeurs. Pinot blanc Klur 2007, SO2total 97, libre 29. Or blanc translucide. On peut, là, parler d'un vin "blanc". Nez finement fruité (fruits blancs et exotiques) avec une pointe de minéralité granitique. Souplesse en bouche qui évolue sur la minéralité. Bonne longueur aux notes également fruitées. De l'élégance pour ce pinot blanc aux accents granitiques. 1 coeur. Pinot gris Klur 2007, SO2 total 108, libre 31. Or lumineux, nez discret qui demande à s'ouvrir sur un fruité agréable. Souple et rond en bouche, sur le fruit qui s'affirme avec une certaine ampleur soyeuse. Belle longueur sur le fruité. Proche d'une vendange tardive, à savourer dabord pour lui même. Garde intéressante. 3 coeurs." Commandez le guide aux éditions d'Utovie et consultez leurs autres ouvrages sur une gastronomie bio au quotidien, comprendre et respecter, l'histoire autrement...
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60 pinots d'Alsace (blanc, gris et rouge) dégustés par la Weinwelt 7 automne, 17 retenus dont 2 Klur avec les meilleures notes attention !! Pinot blanc 2007 "fruité original, légèrement botritisé, très minéral et croquant, très structuré. Un pinot blanc typique avec une très belle matière. 85 points. Pinot noir 2006, arômes de framboises, fruité net et élégant, beaucoup de finesse et de structure. 83 points.
Philippe Sergent Chef of the restaurant Vin dans les Voiles (rue Chapu, 16e) chooses a few wines of Clément Klur for the "semaine du goût", actually runing in France. It is a good adress for your next trip to Paris and famous guides and newspapers like GaultMillau, Pudlo, Figaroscope, guide Jean Luc Petitrenaud, Zurban... noticed it. Winner of the 2007 award Prix de la Presse du Vin 2007, category "bistrots à vins" and noted in the Palmares of the best parisian bistrots Petit Lebey desBistrots parisiens 2007. Take a look at these "plats alléchants" served this week with Voyou de Katz from Clément Klur with the starters, Pinot Noir with "velouté de potiron", Gentil with "fondant du porc", Riesling Klur with "dos de saumon" and finally a "tarte feuillettée aux pommes, glace caramel au beurre salé" (with the Crémant de Clément !! This is the phone number you have to take with you to Paris : 01 46 47 83 98
He knows that a picture of him might be in this special wine issue after the riesling wine tasting this summer but he nether thought to be on front page !! Clément was very surprised in the newspaper shop in Colmar last week as he saw 10 times his picture on the desk !!! A few days later, in Paris for a wine tasting....KLUR every where !! in the Metro stations, Champs Elysées, Gare de l'Est...big posters this time !! For Elisa it was too much at the end of the afternoon: "Look at Papa once's more, stop !!!!"
One of our importers in Japan, Matsuzawaya give these surnames to our wines Gentil de Katz and Voyou de Katz. "Kuroë" (kuro = black) for the Gentil and "Shiroë" (shiro = white) for the Voyou. Nice idea
Mme Tanaka also selected these 2 wines for her asparagus month this june 2008 at the kitchen workshop atelier "Cui Cui". Mme Tanaka merci
Guide Hachette : Pinot gris and Gewurztraminer Klur
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Guide Hachette 2009 tasted and selected the 2 wines we presented: Pinot gris Klur 2006: "Wine estate located in Katzenthal and run by Klur family in an organic and biodynamic way. A bright gold colour for this 2006 pinot gris from limestone clay terroirs, delicate nose with roasted and white peach and abricot notes. Full wine with no sugar excess. Very elegant and well balanced wine perfect with a white meat dish with crème. (rest sugar 16g/l) Gewurztraminer Klur 2005 **: "If you are interested by organic way of life and by sustainable architecture you have to drive to Katzenthal to the Klur Clément wine estate. Organic and biodynamic, wine cellar with grass roof, traditional wooden tuns, engagement in Africa, eco-tourism and many other things and not less good wines. The pinot gris 2005 became a Coup de Coeur last year, this gewurztraminer 2005 is gold colored, very bright, expressiv rose nose with roasted and menthol notes. Full wine with aromatic finesse and lenght. A straight and elegant wine (rest sugar, 20 g/l.)
"Clément Klur makes gentil-de-katz, very aromatic and easy drinking white alsatian wine, blended as the alsatian tradition propose it: pinot gris, pinot blanc and gewurztraminer. He invented also a voyou-de-katz, a dry and fruity wine made with riesling, sylvaner and muscat. Following notes in french because it is difficult for us to translate.... your suggestions are welcome: "Conquis par ses arômes croquants de fruits blancs, ses notes florales et sa finale citronnée délicieusement rafraîchissante, on prend exceptionnellement le parti des voyous! Note 15/20." Written by Catherine Gerbod in the Spécial Wine of de Cuisine et Vins de France: Alsace the culture of the différences. Grappe varieties, blends, villages wines, grands crus....a very dynamic way to make wine and nice way for you to discover plenty of emotions. More in the sept issue of Cuisine et Vins de France
"CLEMENT KLUR (Katzenthal)
I put Klur in my top category as well--but not for power and concentration. Instead, this is one of the most exciting wineries I found in Alsace for light, crisp, acidic, racy wines, mostly bone-dry. And it's biodynamic! Bravo! These are the kinds of gorgeous wines I could find reasons to open every day!
The first wine that grabbed me here was the Cremant d'Alsace....without question the greatest sparkling wine I tasted on this trip, and one of the best Champagne ringers I've ever tasted! I loved the older flavors in it....and especially noticed how light, crisp, and tinglingly acidic it was.
Then, he got me with a Muscat.....the 2005 Katz Muscat, one of the lightest, most delicate, most acid-etched Muscats I've ever tasted. Dry and evanescent. Could almost go with raw shellfish!
Of course, the best of all was on its way.....Klur's touch with Riesling, both proprietary and Grand Cru. I loved both the 2005 and 2006 Katz Riesling--bone-dry, clean, pure, lime-y character, stunning acidity. Definitely shellfish wine! I even loved the somewhat fatter 2004 Riesling Grand Cru Wineck Schlossberg: nicely developed citrus and pineapple flavors, lovely complexity, great acid and elegance, almost bone-dry. Doesn't have the power of Clos Ste. Hune, or a Lorentz Grand Cru Riesling.....but this Grand Cru is an essay in finesse".
David Rosengarten, is one of the world's formost authorities on food, wine and cooking. He is also a travel writer, cookbook author and TV journalist beloved by millions of fans the world over (Food Network, NBC's Today show, New York Times, Food&WIne etc). The Rosengarten Report is a newsletter covering the most exciting, undisocvered food products, wines and travel destinations in the world. James Beard Award for the best food and wine newsletter 2003.
The visit of Dr. Oliver Gruen of Austrian Radio and television (ORF) to an organic Alsacian vineyard of Clément KLUR in Katzenthal. "Alsace in the East of France is certainly a magnificent region. Here, we feel as if we're visiting the Brothers Grimm, evoqued by the nice harmony exhibited by the people, the countryside and the tastes. Just a stone's throw away from Colmar is the small village of Katzenthal (...) I'm 50% german and 100% French says my friend and journalist Robert Koch whose driving me to see his favorite wine producer Clément KLUR. Klur, likes to cook quietly in his corner and loves football (soccer).
Gerhard Eichelmann and Wolfram Römmelt, are both wine specialists and both published a few guides about wine, specifically organic wines. In this guide you will find their selection of organic wines throught the world. At the Vignoble Klur, for their alsatian organic wine selection, they tasted Riesling Grand Cru Wineck Schlossberg Klur 2004 *** and Gewurztraminer Klur 2005 ***. Sorry for any mistakes in the translation of technical words.
"nuances of citrus and a strong minerality are characteristic for granite territories, as well as a closed and elegant structure. The balance of the gewurztraminer is very good and it needs a bit of air to express itself fully. Some hints of melon and ripe honey as well as grapefruit are characteristic of this elegant wine that leaves residual sugard reminding you of a vendange tardive but without the heaviness."
You may order this guide (for now available only in german but waiting for a translator) or other publications by the authors at MONDO Verlag. See the Academy of Wine VINOSUM.
Discovered in April 2007 during a trip in Alsace, the vineyard domaine KLUR Clément situated in Katzenthal, right next to Colmar. Their products are now available in Quebec through private importation. For those who are not familiar with the region, most of the production is white wine. Many big varieties are cultivated such as the pinot gris, the pinot noir, the gewurztraminer, the pinot blanc and of course the riesling. They are transformed into wine in various ways : dry, late harvests, and noble seeds ( the SGN is they sweetest). Even in the dry wines there can be a few grams of residual sugar. What makes the purchase of these wines a bit cimplicated is that unless you know the domain well, it is difficult to distinguish if you are buying a dry "dry" wine or a dry "tender" wine. The wines of Francine and Clément Klur are dry across the whole spectrum. For those who know the region, we can say that the style resembles that of Trimbach. In the hierarchy of their wines, the range Katz is at the bottom of the ladder, followed by the range Klur and finally the crus Sommerberg and Wineck-Schlossberg. In addition, all of the vines are culitivated by methods of biodynamics and organic agriculture.
Bien droit ! I fyou want to learn how to recognize the riesling of Clément Klur, this wine is perfect. In the nose, frank aromas of citrus and green apple dominate, supported by presence of minerals. A bit of coniferous, type cedar, completes. The frank savours remind you of the aromas. The mouth is straight and tensed because of the slicing acidity. This riesling has a beautiful coherence. too many wines try to be larger than nature today. This makes them unbalanced. It is reassuring to see wines such as this one, an entry wine, amusingly well-made,that doesn't try to pass itself off as a great wine at double the price. The wines from this domain are available from Importations Syl-vins. Extract from the Blog of wine of Yannick Poiriéhttp://web.mac.com/poiriery/1001_VINS
Though the online blog was started at the end of 2007 Klur wines made the news before...in the Reviews des Vins de France, Saveurs, Cuisine and Wine Advocate, le Guide Hachette, le Guide Solar des vins bio, le Guide Carité, le Petit Futé des Vins etc. that can be found online at klur.net. Take a look...
Millésime Bio, was created in 1993 by a handful of winegrowers from Languedoc-Roussillon members of the AIVB-LR. Their goal was to promote their products and the features of the new vintage to the purchasers. The event grew big, but don't worry the friendly spirit still remains. 2008 was the 15th time that 250 organic producers met in Perpignan. A wine contest was organised for the first time to better communicate on organic wines and promote their quality during Millésime Bio, the trade fair’s organisers have launched a competition specific to the event and 365 wines were tasted, 110 selected. 3 Alsace organic wines and also the Gewurztraminer Klur, you may order it at our online boutique.
"I've never met Clément Klur but I would really like too" writes Mike Tipping in his article about Wines from Alsace giving 4 stars to the wine... Well, we are waiting for your visit !!!
" Firstly, because I've recently tried three of his wines which are reasonably priced and of great quality (all three are available from York-based HC Wines). Secondly, because he makes his wine biodynamically and organically. Having seen these practices first hand in a couple of French vineyards last year, they get my seal of approval. And thirdly, because he obviously has a good sense of humour - he makes a terrific fizz named Crémant de Clément! Klur Crémant d'Alsace Crémant de Clément' is a dry, light fizz, packed with flavour. Made from pinot blanc and auxerrois, a relatively important white variety in Alsace, it has subtle floral aromas, lightly perfumed sherbet flavours and mineral afternotes. Made in the traditional method it is far better bet than many Champagnes at three times the price. Klur makes a decent riesling too, which is to be expected in Alsace. Klur Riesling Cuvée Katz 2004 is dry and crisp with citrus fruit, honey notes and lots of minerality. If you have enough patience to store this away for a few years, your palate will be rewarded. The region also has a reputation for that most recognisable of wines, gewürztraminer, but the lychees and rose petal character of a good gewürz' can be too intense for some. Try Klur Gentil Cuvée Katz 2004 which is a more user-friendly blend of gewürz', pinot blanc and pinot gris. It still has aromas suggestive of a tart's boudoir (that's gewürz' for you) but it has a bitter-sweet edge among its perfumed complexities. It also happens to be a great wine to have with Chinese food. You will find these wines at HC Wines, run by self-confessed Francophiles John Hattam and Andy Clarke Phone John on 01904 421345 or email
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for details or take a look at their website
We know the Swedish to be great lovers of Alsatian wines and very serious tasters as well. A new guide dedicated to Alsace has recently been published in Sweden and English-speaking countries. The photos are amazing!! And for a good reason: the author is a photographer. Thank you for the good commentary! Don't miss the extract on KLUR!
Philippe Sergent Chef of the restaurant 
He knows that a picture of him might be in this special wine issue after the riesling wine tasting this summer but he nether thought to be on front page !! Clément was very surprised in the newspaper shop in Colmar last week as he saw 10 times his picture on the desk !!! A few days later, in Paris for a wine tasting....KLUR every where !! in the Metro stations, Champs Elysées, Gare de l'Est...big posters this time !! For Elisa it was too much at the end of the afternoon: "Look at Papa once's more, stop !!!!" 
One of our importers in Japan, Matsuzawaya give these surnames to our wines Gentil de Katz and Voyou de Katz. "Kuroë" (kuro = black) for the Gentil and "Shiroë" (shiro = white) for the Voyou. 
ses notes florales et sa finale citronnée délicieusement rafraîchissante, on prend exceptionnellement le parti des voyous! Note 15/20." Written by Catherine Gerbod in the Spécial Wine of de Cuisine et Vins de France: Alsace the culture of the différences. Grappe varieties, blends, villages wines, grands crus....a very dynamic way to make wine and nice way for you to discover plenty of emotions. More in the sept issue of 
