FRANCE - ALSACE

SPECIFICATIONS DISTRICTS, COMMUNES AND VINEYARDS

(What you have to know) Eguisheim, Guebwiller, Pfaffenheim, Ribeauvillé, Riquewihr, Turkheim, Barr

KEY LIGHT WINES

Red Alsace Pinot Noir
White Alsace Riesling
Alsace Gewurztraminer
Alsace Pinot Gris
For one of these three, both a Grand Cru and a basic appellation wine.
For one of these three, both a VT or SGN and a basic appellation wine.
Pinot Blanc or Sylvaner

KEY FACTORS
Grape varieties: Riesling, Gewürztraminer, Pinot Gris/Blanc/Noir, Muscat/blanc à petits grains/d’Alsace/Ottonel,
Chasselas, Sylvaner, Auxerrois
Soils: Granite, Schist, Volcanic, Clay, Marl, Limestone, Alluvium
Weather: Sunlight
Producers: Hugel, Trimbach
HISTORY German until WWI and German occupation in 1940. Bulk wine production in those days.
1925> Banning hybrids
Since 1962> Quality with AC Alsace regulation
1972> Flute bottle
1983> Grands crus (51)
CLIMATE & Vosges mountains> Rain shadow + wind protection
WEATHER Dry – 700mm annual rainfall
1800+ sunshine hours/year
Long ripening season (dry warm autumn)
SOILS & Very diverse soils due to the rift. Main=
TOPOGRAPHY > Heavy clay and marl = broad flavours and weight
> Limestone and sand=Elegance and finesse
> Flint and schist=Flinty aromas
Vineyards on the mid slopes (220-350m)
Importance of drainage and sun exposure (South/South-East)
GRAPE VARIETIES VARIETAL wines (French exception). 20% of white wine sold in France
4 noble grapes: Riesling, Gewürztraminer, Pinot Gris, Muscat.

Whites (92% of plantings) Red (8% of plantings)

1. Riesling (25% of plantings) Pinot Noir

Planted in Alsace since 15th century Lighter style vs.
Expressive grape; hi quality potential; hardy & versatile; ageing potential Burgundy
Alsace: most planted; terroir; fuller, drier & more mineral vs. German Rieslings
SGN & VT
Bone dry, floral aromas, develops complex gunflint, mineral while retaining fruit
flavours w age
Best in Wolxheim, Dambach la ville & Scherwiller
2. Gewurtzraminer (19%)
Signature grape of Alsace
Off dry, full bodied & oily texture; v aromatic
SGN VT
Dry to off-dry, lo acidity, hi alcohol w spicy aromas
Best around Barr (Bas Rhin); richer and more aromatic in Southern Alsace
3. Pinot Gris (15%)
Fomerly Tokay (until 06)
Aromatics of gewürztraminer with acidity of Riesling
Also suitable for SGN & VT
Best in North
4. Muscat (0.5%)
Muscat blanc a petits grains & Muscat Ottonel
Aromatic & grapey; dry, lo alcohol & lo acidity
SGN/VT but rare
5. Pinot Blanc/Auxerrois/Klevner (21%)
Dry light non aromatic; table wine usually
Mainly for Crémant
6. Sylvaner (8.6%)
Difficult to grow; slightly bitter w very firm acidity; med alcohol; drink young; best in
hot vintages
VITICULTURE Small vineyards (most <3ha) mostly sold to merchants & coops.
Long autumn and long harvest (Sept-Nov).
Dense plantings: 4400-4800 vines/ha.
High trellised vines (60-90cm) to maximize sun exposure.
Mechanization in plains, hand work on steep slopes.
Single & double guyot pruning.
W INEMAKING Chaptalization except VT.
Malo blocked except Pinot Noir.
No new oak to preserves intense fresh fruit aromas. Only old casks and stainless steel.
WSET Diploma Unit 3 - Revision Notes – [FRANCE - ALSACE] - Marion Barral - 1 February 2019 Page 1 / 6
 Wines fermented to dryness or residual sugar (3/4g /l)
W INE APPELLATIONS & 3 colours, 3 styles: Dry, sparkling and sweet.
STYLES “German wine made in a dry style” / “Dry Riesling”
 Alsace AC () : 80% of total production
> Single varietal wines: 100% made with the grape stated on the label, using the 4 noble grapes
> Blends: Edelzwicker (using min 50% nobel grapes) and gentil (solely noble grapes)
> Max yield 80hl/ha whites, 75hl/ha reds
 Alsace grand cru(): 4% of total production.
Debate: Guarantee of quality? Hugel opponent - Brand!
> 51 sites with special mesoclimate. Most in Haut Rhin near Colmar (dryer and on average 1°C
warmer)
> 4 noble grapes, exception of Kaefferkopf and Altenberg de Berheim (allow blends) Zotzenberg
(Sylvaner).
> Grapes must be hand picked.
> > 4500 vines/ha, pruned 8-19 buds/m²
> Max yield 55hl/ha
> Examples: Mambourg, Rosacker, Zotzenberg, Hengst, Altenberg de Berheim, Kaefferkopf
 VT: 4 noble grapes. Overripe grapes / late harvest. CHAPTALIZATION FORBIDDEN.
> Riesling and Muscat: Potential alc. 14% or 220g/l res. sugar
> Pinot Gris: Potential alc. 15.3% or 235g/l res. sugar.

COURSE TASTING NOTES Alsace VT Pinot Gris: Pale amber colour (if aged), pronounced
2/3ary aromas of marmalade, orange peel, raisins and honey (if aged), medium dry on the palate
with medium acidity and alcohol and full bodied with a long finish. Can develop with age.
 SGN: 4 noble grapes. Botrytis. Produced in outstanding vintages. CHAPTALIZATION FORBIDDEN.
> Riesling and Muscat: Potential alc. 16.4% or 256g/l res. sugar
> Pinot Gris: 18.2% or 279g/l res. sugar.

 Riesling: Most planted (>20%). Vinified in a dry style (except VT and SGN). Late ripening. High
acid, medium alcohol wine showing intense flavours and aromas of jasmine, lime and apple in
youth, petrol and kerosene with bottle age. Best on schist and granit. Best in WDS (Wolxheim,
Dambach la ville, Scherwiller).

COURSE TASTING NOTES Alsace Riesling: Pale lemon-green colour (medium gold if aged),
pronounced aromas of preserved lemon, petroleum (if aged), high acidity, medium – alcohol,
medium bodied, long finish, can keep and improve/develop with age. More complex aromas if
Grand Cru.
 Gewütrztraminer: Around 20%. Often with residual sugar/off dry, successful as VT and SGN. Low
acid, high alcohol, full palate. Intense spicy aromas of lychee, mango, rose water and cumin. Pink
tinge. Best on marl. Best in BBEKKTP (Barr, Bergheim, Eguisheim, Kaysenberg, Kientzheim,
Turckheim, Pfaffenheim).
COURSE TASTING NOTES Alsace Gewürztraminer: Pale lemon colour, pronounced aromas of
rose petals, litchi, Turkish delight, cumin spice. Off dry, low acidity, medium – alcohol, medium +
bodied, medium + finish, to drink in youth.
 Pinot Gris: Around 15%. Often with residual sugar/off dry. High alcohol, rich and intense flavours,
smokiness. Best on deep soils (difficulties with fruit set). Best in Obernai and Cleebourg (north of
Strasbourg).

COURSE TASTING NOTES Alsace Pinot Gris: Pale lemon colour, medium + intense 1ary fruit
aromas of ripe apricot and peaches, melon, pineapple. Off dry with medium/medium+ acidity with
high alcohol, light bodied, medium finish, to enjoy in youth.
 Muscat: <3%. Vinified in a dry style (totally different from South of France VDNs). Grapey. Prone to
rot. Best on sandy and calcareous soil.
 Pinot blanc: Around 20%. Growing (used for still and sparkling). Early ripening, light and floral.
Fertile soils.
COURSE TASTING NOTES Alsace Pinot Blanc: Very pale lemon-green colour, light floral aromas
of honeysuckle, elderflower, underripe pears and apples. Medium acidity, medium alcohol, medium
bodied, medium finish. To enjoy in youth.
 Sylvaner: Low alcohol neutral wine. Best on sand and chalk.
 Pinot noir: 10% of total. Growing and getting more and more popular. Fruity rosé or barrel aged
red. Sandy and calcareous soils.
PRODUCTION & Markets: 30% exports (mostly UK, Germany, US)
BUSINESS Production: 40% coops
WSET Diploma Unit 3 - Revision Notes – [FRANCE - ALSACE] - Marion Barral - 1 February 2019 Page 2 / 6
 Top producers:
> Merchants: Hugel, Trimbach
> Independent wine producers: Josmeyer
 Hugel: Riquewihr 1639. 12th & 13th generation. 26ha, mostly Riesling Gewüztraminer. Pioneer in VT
and SGN. Buy grapes from 300 producers / 120ha.
 Trimbach: 1626. Clos Stehune (from GC Rosacker - Riesling) and Cuvée Frédéric Emile

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