Gewurztraminer Origin White 2021

Gewurztraminer Origin Blanc 2021

Jean-Marc Dreyer

Fragrant, powerful, sumptuous, disconcerting, addictive, layered, and surprisingly complex, Gewurztraminer Origin is Gewurztraminer as you've come to expect it, with a super-powerful aromatic profile, without the sugar commonly associated with this grape variety. Jean-Marc Dreyer's Origin range is dedicated to single-varietal cuvées based on Alsatian varieties, and this one gives a multidimensional nature to a grape variety that proves it has never had its last word. Decidedly orange, this macerated Gewurztraminer is the answer to those who tend to find this grape variety heady and syrupy: all the sugars have been eaten, leaving an extraordinary richness of aromas, naked and unvarnished. The mango, ylang-ylang, the bouquet of flowers and exotic fruits are all there, enhanced by a dry and straight, unsweetened structure. This wine calls out for foie gras, but it can be drunk with anything. Biodynamic method, fermentation by indigenous yeasts, unfiltered, unclarified, no sulfites added in the vineyard or in the cellar.

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"Maceration in Alsace is a tradition!" says Jean-Marc Dreyer, adding that direct pressing in this region is a modern invention, linked to the advent of electricity. In the past, we worked by hand and let the grapes macerate before sending the marc to the press. " Whole bunch maceration is Jean-Marc Dreyer's signature and represents 85% of the estate's production, the rest consisting of direct-pressed whites, often aged using controlled oxidation. Jean-Marc succeeds several generations of his family at the Dreyer & Fils estate, created in 1830 between Obernai and Molsheim. Upon taking over the estate, he immediately opted for biodynamics, but he hesitated for a while between several methods: at the beginning, his wines were more oaky, aged in new barrels with stirring. Then, a sweet period: all his wines contain residual sugar. In 2008, he tried vinifying without any sulfur and found his direction: the following winter, upon returning from the pilgrimage to Compostela, he swore never to add sulfur to any wine again. Having made this decision, he asserts his style around skin maceration, quite advanced, chiseled, always surprising on Alsatian grape varieties, of which it brings out the structure without sacrificing the delicacy. Jean-Marc works in single-varietal or blended vintages and also produces Pinot Noir reds of surprising depth.