Grand Cru Steinert 2014 — Riesling
A Wine That
captivates you and will haunt you with its subtle beauty - gentle white peach juice meets perfume-like wild lavender and nutmeg. It is a wine that encapsulates the capacity for Riesling to create some of the finest wines in the world. It cascades on your tongue and ripples throughout your whole body. This is a true wine of emotion: a wine that will tug at your heartstrings.
▼ Scroll for More Info
- Delivery: Delivery and gift wrapping options available at checkout.
- Winemaker: Jean-Pierre Frick
Where and How?
In the sleepy Alsatian town of Pfaffenheim, Jean-Pierre Frick has quietly and continuously worked according to his polar beliefs of how vines should be tended and how wine should be made. His key ingredient in both cellar and vineyard is a simple one: time.
This Riesling cuvée is from his plot on the steepest slopes of the Pfaffenheim: the Steinert Grand Cru, which sits on limestone soils.
The wine was aged in old Alsatian foudres on the fine lees for ten months, and bottled with a tiny addition of sulphur.
Jean-Pierre Frick has captivated the world with his philosophical musings and his spellbinding no-sulphur wines. From humble beginnings here in Alsace, his winemaking style and biodynamic farming methods arose from conversations with friends and family, combined with a desire to follow nature’s path. In the late 70s he learnt about biodynamics from friends, and he took a 10-day course to study the philosophy in-depth. He says,
“The organic culture at the time hasn’t really changed compared to what it is now. By replacing synthetic products with non-chemical products - that’s a good step of course, it’s better for the microbiome of the soil and it helps against erosion. But by replacing a bad recipe with a better recipe, you’re still not really involving the person’s thinking. With biodynamics, however, you can live for 100 years and still never have answered the questions it raises. You expand your mind with observations and infinite studies. Human beings aren’t here to follow recipes, we’re here to find new ones, and to implicate ourselves.”