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GUILLAUME KESTER, A GRAPE GROWER IN RIBEAUVILLÉ<br />
YVES BALTENWECK, CHAIRMAN OF THE RIBEAUVILLÉ WINERY AND ÉVELYNE<br />
BLÉGER-COGNACQ, ITS WINEMAKER<br />
HENRI WINDHOLTZ, A GRAPE GROWER WHO BELONGS TO THE<br />
RIBEAUVILLÉ WINERY<br />
a tight rein is kept on yields and the vineyards are farmed sustainably or organically. Sparkling<br />
wines account for 40% of production and span five different labels: Crémants Giersberger, a<br />
blend of Pinot blanc and Auxerrois; Giersberger Rosé single varietal Pinot noir; Giersberger<br />
Chardonnay; Crémant Bio, blended from Pinot blanc, Auxerrois, Pinot gris and Riesling; and<br />
the Grande Cuvée, a solera-style wine made from Pinot noir and Chardonnay. “All of them have<br />
Brut dosage to make them fresh and suitable for elegant gourmet foods”, comments communications<br />
manager Célia Langlois. “The production process involves selection at pressing, traditional<br />
method fermentation and ageing on the lees for at least 18 months, which is longer than<br />
appellation rules where 12 months are mandatory”. All of the wines are made from hand-picked<br />
fruit and undergo static settling and extended maturation. “Because of the size of our winery<br />
and our stringent standards, production costs are high”, explains managing director David<br />
Jaegle. “Our winery stands apart for its level of recognition, the quality of the wines and our<br />
positive image which paves the way for export development”.<br />
MAISON ZOELLER: POWERFUL AROMAS<br />
The typical timber-framed houses line the labyrinthine streets, some of which overlook the<br />
Bruche canal built in 1681. Set in the heart of Wolxheim, Maison Zoeller is home to an impressive<br />
17th-century press which stands as a testament to over four centuries of winemaking. The<br />
vineyards are farmed organically and biodynamically and are certified Demeter. The winery’s<br />
Chardonnay-based Crémant is made from grapes grown in two blocks, one of which is located<br />
in Grand Cru Altenberg de Wolxheim and is matured for 30 months. The portfolio also includes<br />
traditional Crémants made from Pinot blanc and Pinot Auxerrois, and a Pinot noir-based rosé.<br />
“We are reaping the benefits of having focused our production on grape varieties geared to<br />
Crémants since the 1980s”, says Mathieu Zoeller, who joined the property in 1992 after studying<br />
viticulture. “So the dedicated vineyards are an average 25 to 30 years old and develop great<br />
26 SPRING 2024 • GILBERT & GAILLARD - THE FRENCH EXPERTS ON WINE
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