Alsace Day 6 – 09 June 2007

by Mike Supple

Domaine Weinbach

This is our last full day of the trip. Time to taste through the whole line-up at Weinbach, eat a home-cooked lunch, traipse through the vineyards, gorge ourselves on one final dinner, and then fly back across land, sea, and land to get back to the daily grind.


We enter the cool cellar in the morning, ready to taste through the line. The aromas of wet earth, aged oak and new wine greet us as we pass through the heavy wooden doors. Once our eyes adjust to the light, we step up to the tasting table, waiting with rows of freshly bottle barrel samples and hand-blown Riedel stemware.

Laurence gladly explains each of the wines to us on camera as we taste through them. To see our videos, click here: Laurence Faller of Domaine Weinbach.

2006 Sylvaner Reserve
(Tasting notes to come.) -Mike Supple

2006 Pinot Blanc Reserve
(Tasting notes to come.) -Mike Supple

2006 Muscat Reserve
(Tasting notes to come.) -Mike Supple

2006 Riesling Reserve Personelle
(Tasting notes to come.) -Mike Supple

2006 Riesling Cuvee Theo
(Tasting notes to come.) -Mike Supple

2006 Riesilng Grand Cru Schlossberg
(Tasting notes to come.) -Mike Supple

2006 Riesling Cuvee Ste Catherine
(Tasting notes to come.) -Mike Supple

2006 Riesling Grand Cru Schlossberg Cuvee Ste Catherine
(Tasting notes to come.) -Mike Supple

2006 Riesling Grand Cru Schlossberg Cuvee Ste Catherine l’Inedit
(Tasting notes to come.) -Mike Supple

2006 Pinot Gris Cuvee Ste Catherine
(Tasting notes to come.) -Mike Supple

2006 Pinot Gris Cuvee Laurence
(Tasting notes to come.) -Mike Supple

2006 Pinot Gris Altenbourg
(Tasting notes to come.) -Mike Supple

2006 Gewurztraminer Reserve Personnelle
Very aromatic, floral and spicy nose. Rose petals and carnations over fresh ginger and a touch of ripe kiwi. On the palate the body is rich and lush, without getting overly dense. Honeydew melon and notes of golden pears are supported by a nice backbone of minerality that lingers long into the finish. -Mike Supple

2006 Gewurztraminer Cuvee Theo
(Tasting notes to come.) -Mike Supple

2006 Gewurztraminer Cuvee Laurence
(Tasting notes to come.) -Mike Supple

2006 Gewurztraminer Altenbourg
(Tasting notes to come.) -Mike Supple

2006 Gewurztraminer Grand Cru Furstentum
(Tasting notes to come.) -Mike Supple

2005 Riesling Grand Cru Schlossberg Vendanges Tardives
(Tasting notes to come.) -Mike Supple

2005 Pinot Gris Altenbourg Vendanges Tardives
(Tasting notes to come.) -Mike Supple

2005 Gewurztraminer Vendanges Tardives
(Tasting notes to come.) -Mike Supple

2005 Gewurztraminer Grand Cru Furstentum Vendanges Tardives
(Tasting notes to come.) -Mike Supple

2005 Gewurztraminer Altenbourg Selection de Grains Nobles
(Tasting notes to come.) -Mike Supple

2005 Pinot Gris Altenbourg Selection de Grains Nobles
(Tasting notes to come.) -Mike Supple

2005 Gewurztraminer Grand Cru Mambourg Selection de Grains Nobles
(Tasting notes to come.) -Mike Supple

2005 Pinot Gris Altenbourg Quintessence de Grains Nobles
(Tasting notes to come.) -Mike Supple

2005 Gewurztraminer Grand Cru Mambourg Quintessence de Grains Nobles
(Tasting notes to come.) -Mike Supple

Following the marathon tasting (and WOW this are some amazing wines – the ripeness of 2006 combined with high acidity will make for some incredibly long lived beauties) we gather in the kitchen for lunch that is prepared by the Faller women: Colette, and her two daughters Catherine and Laurence. The meal is a deliciously classic Alsatian meal.

Wines:
2001 Weinbach Muscat Reserve (still amazingly fresh for a 2001)
1993 Weinbach Riesling Grand Cru Schlossberg
2005 Weinbach Riesling Grand Cru Schlossberg Cuvee Ste Catherine
2004 Weinbach Gewurztraminer Grand Cru Furstentum Cuvee Laurence
2004 Weinbach Riesling Grand Cru Schlossberg Vendanges Tardives Trie Speciale

Meal:
Tarte Flambe (fromage blanc, sour cream, carmelized onions and bacon on flatbread)

Coq au Riesling (roast chicken in a riesling, butter and mushroom sauce over pasta)
Fromages (Comte aged 36 months, Roquefort)
Fresh strawberries soaked in Riesling Vendanges Tardives

Rather than slip into a food and wine coma after lunch, we decide to brave the hot sun, pile into a pick-up and head up into the vineyards on the Schloss.

Laurence Faller and Shaun Bishop in the vineyard

The view from the top of the hill is absolutely breathtaking. The vineyard is coming along very well.

Pinot Gris – At this point in the season, the grapes are about 2 weeks ahead of “normal” schedule.

The final evening of our trip is a dinner held at the famous Restaurant Chambard in Kaysersberg. Once again the Faller family treats us to a feast paired beautifully with a selection of their wines.

Wine:
2005 Weinbach Riesling Cuvee Theo
2003 Weinbach Gewurztraminer Altenbourg Vendanges Tardives
2005 Weinbach Pinot Gris Cuvee Ste Catherine
2001 Weinbach Gewurztraminer Altenbourg Vendanges Tardives
2004 Weinbach Riesling Altenbourg Seleciton de Grains Nobles

Meal:
-Amuse Bouche: Tomato and strawberry gazpacho
-Amuse Bouche: Mouse de foie gras with coffee and chocolate nibs
-Le foie gras d’aie roti en escalope au miel de bruyere de calune
-un jeune lapin farci comme un lievre a la royale
-Fromages: Munster, Brin d’amour, Roquefort, Comte
-Dessert: Strawberry Mille Feuille
-Post Dessert: Apricot macaroons, chilled red fruit soup with mint coulis, chocolate covered frozen cocnut milk
-Digestifs: Eau de vie trio – Basil, Ginger, Kirsch

Strawberry Mille Feuille

A very hearty Thank You to the whole Faller family for welcoming us in to their house and treating us like such special guests for the whole weekend!

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