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92 points to Gentil de Katz 2015

wine enhtJanuary tasting was a nice surprise: "Peach and rose-focused potpourri scent the nose. The palate has great direction and freshness and a rich textured core that almost comes across as oily. The result is a perfect contrast between tangy freshness and rich fruit. Bursting fruit and perfume are countered by zesty citrus. The flavors last and last and the finish is dry." Tasting by Anne Krebiehl for Wine Enthusiast in january 2017 issue.

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A blue swallow for 2017

hirond 2This german label "Blaue Schwalbe" stands for sustainable and organic places to stay or way to travel. We receive it again for 2017 and recommand warmly all the travel tips of magazin and website  Anderswo if you want to try holidays in a differant way

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We love Cremant !

rvf2017The vineyard produces true wines without contrivances, providing good quality for a good price. Since 2010 the use of sulphur has been reduced to a minimum. The cremant and blended wines are really very interesting and the Grand Cru wines are made with talent, revealing the native tang of the Wineck slopes. The real prize this year is the cremant with notes of brioche and orange flower, tonic efferveescence, plenty of volume and a touch of dryness to finish. Ideal for enhancing smoked fish (noted 15/20). Our Riesling Grand cru Wineck Schlossberg earns a deserved 16/20 "delicate and open, revealing notes of aniseed, aromatic herbs and a citrus finis. The mouth would benefit from a little more maturity but the final is already explosive, a very promising wine". Good notes were attributed for the Gentil de Katz 14,5 and the Voyou de Katz earnt 14, the Pinot Gris Grand Cru Wineck 15 and Pinot Noir 2013 14,5.

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Guide Hachette 2016

hach

"The Gentil de Katz is in the spotlight! «It opens with elegant perfumes of yellow fruits, with a touch of overmaturation. Its uncontuous and soft matter gives him a feline personnality, evocating the purring cat on the label, allusion of the name of Clement Klur's village.

For aperitif or dessert. Recommanded with a lemon veal escalope."

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