Marcel Deiss Mambourg Grand Cru 2017
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James
Suckling -
Wine
Enthusiast
Product Details
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Somm Note
Winemaker Notes
Field blend of Alsatian varities. Mambourg’s reputation dates back to the Middle Ages, when it belonged to the monasteries and feudal lords that made it noble. South facing. Oligocene limestone of the Quaternary age. Planted in 1992. 12,000 vines per ha. Indigenous yeast. Very slow, whole-cluster pressing for up to 12 hours. Fermented and aged in barrel for 12 months. Certified biodynamic.
Professional Ratings
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James Suckling
Very complex nose of caramelized nuts and baked pears with many delicate, spicy notes. Powerful, full-bodied and concentrated dry white that remains so clean and moves gracefully across the palate. Very clean and rather firm, chalky finish that suggests this is still not at its peak. A co-fermented field-blend of varieties with excellent long-term aging potential. From organically grown grapes. Drink or hold.
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Wine Enthusiast
Lemon zest aromas are bolstered by a tangy, yogurt quality and a hint of toasty toffee for a nose that’s intriguingly epicurean. The palate of this wine is clean and plush, with searing acidity that balances a soft mouthfeel. A hint of toasty toffee notes segues into a long, cleansing and tangy finish.
Other Vintages
2019-
Robert
Parker
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James
Suckling -
Robert
Parker
With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended white wines. In many European regions, strict laws are in place determining the set of varieties that may be used in white wine blends, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied white wine blend, like Chardonnay, would do well combined with one that is more fragrant and naturally high in acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
With its fairytale aesthetic, Germanic influence and strong emphasis on white wines, Alsace is one of France’s most unique viticultural regions. This hotly contested stretch of land running north to south on France’s northeastern border has spent much of its existence as German territory. Nestled in the rain shadow of the Vosges mountains, it is one of the driest regions of France but enjoys a long and cool growing season. Autumn humidity facilitates the development of “noble rot” for the production of late-picked sweet wines, Vendange Tardive and Sélection de Grains Nobles.
The best wines of Alsace can be described as aromatic and honeyed, even when completely dry. The region’s “noble” varieties, the only ones permitted within Alsace’s 51 Grands Crus vineyards, are Riesling, Gewurztraminer, Muscat, and Pinot Gris.
Riesling is Alsace’s main specialty. In its youth, Alsace Riesling is dry, fresh and floral, but develops complex mineral and flint character with age. Gewurztraminer is known for its signature spice and lychee aromatics, and is often utilized for late harvest wines. Pinot Gris is prized for its combination of crisp acidity and savory spice as well as ripe stone fruit flavors. Muscat, vinified dry, tastes of ripe green grapes and fresh rose petal.
Other varieties grown here include Pinot Blanc, Auxerrois, Chasselas, Sylvaner and Pinot Noir—the only red grape permitted in Alsace and mainly used for sparkling rosé known as Crémant d’Alsace. Most Alsace wines are single-varietal bottlings and unlike other French regions, are also labeled with the variety name.