I don’t drink Gewurz all that often, I prefer my pleasures to be less on the flabby side of voluptuous, but tonight’s bottle has pleasured me immensely. With solid fruitiness allied to ace acid you could happily knock this stuff back until your head pounded and seeing things became a distinct challenge.
Gewurztraminer Grand Cru Brand 2008, Domaine Albert Boxler
OK, I’ll admit it is ripe, yet the fruit character is far from being stewed or lacking anything in terms of energetic freshness. There is a very satisfying degree of restraint to this nose, it is not giving its charms away cheaply to anyone who just fancies dipping in - you’ve got to engage your faculties to get its full-delivery of shimmering style. I love the creamy stoniness it shows, it is an impressively mineral Gewurztraminer. This is class. By arse it is staggeringly acidic on the palate; Gewurz is just not like this. But acid is good, what is the fun in being naughty in a dissolute manner if there is no spanking at the end? The fruit is ripe and charged with sophistication thanks to its deeply pronounced minerality. And I really, really love that acidity. It is simply stupefying that this wine is so startlingly mouth-watering. The balance is spot on and, for all its complexity and opulence, it is one hell of an enjoyable drink. We did well to get that six-pack. No rush to drink, but then again it is rather spiffing right about now.
Likewise I am a huge Boxler Riesling fan, the 07 Brand brilliant, but certainly will take a look at this. As you suggest acidity is everything when it comes to Gewurtz. How dry is it? Alcohol %? Thanks Mike
It claimed 13% and that seemed reasonably accurate to me. There was a hint of residual sugar, but it was not distractingly sweet - great balance, really. With that great acidity I think it would be wonderful with the classic Alsace match of having with some Munster cheese. Yum!
Thanks David, 13% is reasonable for Gewurtz, I will take a look at one of the Rieslings I already have over the next few days, my mind is now set on Boxler and I seem to enjoy drinking Alsace more in the winter than in summer, and it is getting cool here. Cheers Mike
Please do post a note, I’d love to know what you think. I am a bit of a fan of Boxler Rieslings (although not as much as my partner who has 100+ bottles of his Sommerberg Rieslings) although the naming method he used to use was rather bonkers. What proportion of his customers really knew what those tiny codes in the top left corner of the label meant? The Rieslings are certainly the cat’s whiskers, that much is sure.