I don’t want to talk this one up too much, as it is also the most limited. If needed, I will allocate it based on balanced orders, spreading the joy around a bit. From VERY old vines, from the wonderful natural amphitheater that is the Sporen, predominantly planted to Gewurz. Tech stats: 7.6 g/l residual sugar, 6.65 g/l acidity, 13.17% alcohol. 60 cases made, from 80+ year old vines. Food pairings: fish carpaccio and tartare, grilled or steamed fish, grilled lobster and langoustines.
“With a vine of over 80-years old, Sporen is the last Grand-Cru to join Bott-Geyl’s family in 2012. The area of the vineyard is 23.70 hectares at an altitude of around 275 metres. This natural circle faces South/South-East and is protected from the period of drought during years with low rainfall. The soil is made of lias clay-marl decalcified on the surface which is propitious for Riesling and Gewurztraminer and gives complex wines with intensity and elegance.” – Bott-Geyl website
“Vivid straw. Brooding aromas of fresh minty herbs, flowers and white stone fruit; very Sporen, combining depth, richness and power. Then surprisingly fresh and lively on the palate–almost dainty in fact–with very pure elements of lime jelly, white peach and minerals. Finishes clean and long, with youthfully chewy tannins and a bright mineral overlay. This is still a baby: forget about it in your cellar for six to eight years, then have fun comparing it to the Schoenenbourg from the same vintage. Bott noted that this specific parcel of vines was planted in 1921; I should add that it’s also a very rare Riesling vineyard planted in the Sporen, a mainly marly-calcareous grand cru most famous for being one of the top sites for Gewürztraminer in Alsace–and one of my three favorites for this variety, by the way.” 94 points Ian d’Agata