The varied terroir of Alsace and the different grape varietals that are grown in the region ensure that the winemaker is kept busy. When the work in the vineyard finishes the winemaker turns his attention to the work in the cellar. And as each grape varietal from each vineyard plot is vinified separately, there is lots to do as we were to discover during the Vinification Experience Day at Domaine Stentz-Buecher.
To remind us that wine is first and foremost the product of the work carried out in the vineyard, we started the day with a quick visit to the Rosenberg vineyard to see our adopted vines. No matter how good the winemaker is, if the grapes aren’t of a good quality, it’s very difficult to make a good wine. Having taken a few pictures of our vines to mark the occasion, we then headed back to the winery for the main purpose of the day, to find out what happens to the wine, and the decisions that the winemaker must take between harvesting the grapes, and the wine being ready for bottling.
We taste many wines during the day, and to help us better prepare for the wine tasting to come, we put our sense of smell to the test with a fun, yet testing exercise to identify different aromas that can be found in wine.
In the cellar, Stéphane took us on the journey that the wine takes. First stop was the press room, where the grapes are pressed and the juice separated from the solid particles during the “débourbage”. We saw how the winery had designed the layout to use gravity as much as possible, and limit the use of pumps, which can adversely affect the wine.
The red wines are aged in oak barrels, and Stéphane explained the role of the oak and shared his passion for pinot noir, one of his fetish grape varietals.
We then moved through to the cellar room where the white wines ferment. Accompanied by the gentle gurgling of the wines that had yet to terminate the fermentation process, Stéphane explained how the wines ferment, and how he monitors their progress as the sugar in the wine is transformed into alcohol. But the best way to understand the different stages is to taste the wines, and so we tasted some of the wines directly from the vat to better appreciate their evolution.
The sun was shining, so we then headed outside to make the most of it, and to taste some of the winery’s different finished wines, starting with a Pinot Blanc. During the aperitif and lunch we tasted wines from different grape varietals and terroir including Riesling, Muscat, Pinot Gris, Pinot Noir and Gewurztraminer.
In the afternoon we returned to the cellar to learn about how the wine is prepared for bottling, and saw the machines used to bottle and label the wines. Stéphane also showed us how the Crémant d’Alsace sparkling wines are worked.
Throughout the day, the questions flowed, and we covered many different topics including the material used to close the bottles, when and whether sugar is allowed to be used, the amount of sulphites added to wine… Much to learn and to take in, but hopefully some of it will stick, and that the next bottle of wine that is opened will be looked at in a slightly different light.
And so the day drew to a close and we left our Pinot Gris Rosenberg 2016 in the cellar to continues its ageing process. We can’t wait to taste the finished product at the end of the year!
Comments
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It's a little late in getting back to you, but we wanted to let you know that we had a fantastic day!
We discovered lots about wine and the region, and met some charming people.
It's a region that we didn't know, which is why I chose it, and we loved it.
We were very weclome everywhere that we went, and the Stentz-Buecher family in particular are very nice.
Thanks for this unforgettable day! -
A warm welcome, as always at Domaine Stentz Buecher. Thanks to Gourmet Odyssey
Envoyé le Jeudi 27 April 2017 by Murielle & Antoine