12 wines tasted and marked for this 2016 edition of the green guidebook of la Revue des vins de France which also mentions the oenotourism activity of the estate which « makes sincere wines, without tricks and with excellent price-quality ratios : 14/20 for the Gewurz sec (dry Gewurztraminer) and the Voyou, 14,5/20 for the Katz, crémant and Riesling Klur, 15 for the Pinot gris Grand Cru WS and the Pinot Noir, 15,5/20 for the Riesling and Gewurztraminer Grand Cru WS.
du Vignoble KLUR
« Beautiful expression of granit for this riesling grand cru in a floral and lemon spirit. There is deepness in this wine which will reach it's peak in 2020. « From the guidebook Les Bonnes Affaires du VIN 2016 de Gerbelle et Maurange ». About our Riesling Grand Cru Wineck Schlossberg 2012 marked 15.5/20.
Alsatian Maitre restaurateur, Logan LAUG took over since 2010 the Frichti’s, restaurant situated within the walls of the old fishmonger’s shop in the so called Little Venise part of Colmar. By working with fresh and local products et by playing with the products from the French terroir, the chef Logan LAUG rapidely imposed himself as being a very good « table » of the region. Photo album of the week end here
"Beautiful vintage: a golden robe with amber tint and an expressive nose, flattering, with typical spices aromas, floral notes, minerality. The mouth is ample, velvety, complex and plays on the same register. The extosim is revealed as being wheedling on passion fruit notes underligned by a lively freshness and generosity. Soft final, aromatic and charming. To drink up until 2020." An excerpt from the byodinamy wine 2015. It talks aboutour gewurztraminer grand cru Wineck Schlossberg 2010 and we can see from here the hillside where it comes from.
" A harmonious vintage, cinched in its pale with golden tint coat, the nose offer itself subtile fruity notes (candied peach), floral, spices, woods, minerality. The mouth is voluptious, balanced by a delicat richness and a beautiful mineral freshness, tasty which brings the tension in a crescendo." the biodynamic guide book 2015 recommands it with a steamed sea bream, seafood, celery, lemony mushrooms
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- Guide Hachette 2015