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
“”Bright straw. Enticing aromas of spicy apricot, lime, nut oil and mint are lifted by acacia flower. Ripe and tactile, showing a bracing quality and terrific juiciness to the flavors of peach, tangerine and botanical herbs. This fantastic Riesling is very pure, long and clean, but just a little chunky right now. Bott’s parcel is located on an outside part of the main Sporen with less clay and more sandstone and sand, which is why he chose not to plant any Gewürztraminer there, even though the Sporen is generally viewed as one of the best spots for this variety in the whole region.” 94 points Ian D’Agata”