Gewurztraminer Oberer Weingarten
2004 Gewürztraminer


Vineyard: Oberer Weingarten or the Wine Garden.
Soil Type: marly-limy.
Vine Age:
Irrigation: No irrigation
Harvest Date:


The Weingarten de Rorschwihr vineyard is 8.6 ha and is situated in the North East of Rorschwihr. The name Weingarten means the “Wine Garden” and the terroir is called “marly-limy”. This type of soil consists of thick deposits of marl and calcareous pebbles more or less cemented together. They form a rock called conglomerate. This soil is rich in calcium which can be assimilated by the plants. The clay minerals help to fix other fertilizing elements. The soil is deep and has a medium water retention; it is calcium and magnesium rich. This is one of the most frequent terroirs in Alsace and also one of the best ones. This type of terroir gives a powerful structure, richness, spicy aromas and long life to its wines; Sylvaner does particularly well in this type of terroir.
Pierre Gassman, champion of biodynamic cultivation in Alsace, insists on late harvesting and lengthy cellaring after bottling, creating amply sweet yet balanced styles. In-depth knowledge of the family estate (a complex mosaic of limestone and marls) and pursuit of low yields promote precise expression of different terroirs.
This Pinot Blanc comes from a selection of vineyards located within the village of Rorschwhir, see the terroir map on the Rolly Gassmann opening page, it was harvested at optimum ripeness. Pierre Gassmann considers that the grapes are ripe when the pip has turned orange brown inside the grape.
Harvest is done by hand, as most things at the estate. The philosophy that guides the Rolly Gassmann family centers on as little interference with the vines as possible, rigorous selection of grapes, and the most careful handling of both harvest and vinification to produce wines of the highest quality and specificity.
The grapes are taken to the cellar, gently pressed and taken into individual fermentation tanks where no yeast is added, fermentation is done using indigenous yeast. Each vineyard has its own fermentation tank and is vinified separately. Once fermentation is completed and the wine is left to rest and it is bottled within 11 months from harvest. Fermentation can take a few months to complete depending on the circumstances, bottling normally happens just before the next harvest. The bottles are then laid to rest for a couple of years at least for the less complex wines, more elaborate cuvees will be kept aside for many years before being released, as much as 20 years and more.

Tasting Notes:

Color: Light golden yellow.
Nose: Typical spice and rose water.
Palate: Rose water Turkish delight, it is bold and spicy with great minerality. This is a memorable wine with a strong personality.
Other: This is the perfect match for Vietnamese dishes or any other spicy Asian cuisine or dishes such as duck a l'orange or Epoisses cheese.

Chemical Analysis:

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