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Domaine Rietsch

Domaine Rietsch, "Quand Le Chat N'est Pas La" 2019

Domaine Rietsch, "Quand Le Chat N'est Pas La" 2019

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About the wine

This is a really refined and balanced take on macerated Alsatian Pinot Gris that has intense aromatic complexity with a medium-length finish from Domaine Rietsch in Mittelbergheim, Alsace, France.

Tasting:  A slight dusty tannic impression finishes the wine though the story here is the texture and the nose: herbal and forested with slight reduction, lemongrass, fennel, rhubarb, horseradish and frangipani followed by a smooth, supple mouthfeel - almondy, a hint of prune and cherry, but what you notice above all else is the acidity's balance (hard to achieve with macerated cold-region pinot gris), which makes this a truly flexible, impressive wine easily paired with the harvest-proximal autumnal supper. 

Vinification: 100% Pinot Gris hand-harvested from vines grown in marl-limestone soils around Mittelbergheim in addition to the limestone-based Grand Cru Zotzenburg site as well as the sandstone-based Stierkopf site in nearby Mutzig. The grapes are whole-bunch macerated and spontaneously fermented (ambient yeasts; no temp. control) over the course of 14 days in large oak foudres during which time there is very slight sulphiting (<25 mg/L total present in-bottle). Élevage sur lie lasts 7 months also in foudre before being coarsely filtered on cellulose plates. Bottled unfined and with no additional SO2.

The Producer: Domaine Rietsch

The Rietsch estate has been owned by the family for seven generations. Previously, the land was used for growing tobacco and crops. However, in the 1970s, Jean-Pierre's parents began cultivating vines and passed them on to JP in 1987. The domaine still maintains a strong family-led culture. The vines are grown naturally, with a focus on terroir and without the use of chemicals. Sulphur is only used in the cellar when absolutely necessary.

The wines are made using a low-pressure pneumatic press to ensure a gentle extraction. The fermentation process is slow and always uses indigenous yeasts. Jean-Pierre, tired of producing late-harvest, off-dry wines from his more aromatic grape varieties, was one of the first growers in Alsace to experiment with maceration.

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  • "Curated wines from small producers"

  • Additive free wines made in accordance with nature

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  • Serving natural wine lovers since 2006

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