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Happy 2016 vintage

We were in the stariting blocks at beginning of October but not the unripe grapes....grapepicking actually started on 13th October for the Pinot Blanc, Pinot Gris, Muscat and Pinot Noir. After a 7 day break it was time for the Riesling and Gewurztraminer. The harvest was plus abundant than last yaer with very good quality grapes, the team was motivated and the cellars themselves came alives as the fermentation started very quickly, a marvellous week and lovely juice....all is well for now. Here are some photos of the 2016 vintage and an extra special gift of songs sung for clonsing day by Kayte Abaffy and all who were present.

 

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Treading grapes

IMG 7608Our woofer friends from California could not believe their ears; Press grapes with your feet ? Luke opens the dance and his eyes light up, amazing, what a sensation...an experience not to be missed, an absolute must and one we shall certainly repeat for 2017 vintage...fair notice for those who are tempted.

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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

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"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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40th birthday for cremant

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Our small vineyard in Katzenthal inherits ancien tradition but was founded in its modern form in 1999. It evolves in organic and biodynamic practice. Clement's cremant (sparkling wine) is aged on racks for 18 months and is made exclusively from Pinot Blanc Auxerrois grapes picked from our older vines, giving a lovely creamy accent. It also exists in a version where no sulphur whatsoever is added. A real success.

En savoir plus : http://avis-vin.lefigaro.fr/magazine-vin/o127646-les-40-ans-du-cremant-dalsace#ixzz4LeAsE4XY

 

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