Riesling ‘Sentiment’

HISTORY  The Sparr family owns about 30 acres in the southern part of Alsace; the winery is based in the village of Wettolsheim, to the south of Colmar.  Many of their vineyards have been tended by family for generations; Charles and Amelie started converting all their holdings to organics/biodynamics as soon as they owned them outright.  All the family’s vineyards were certified organic and biodynamic as of the 2019 vintage.

Viticulture is as natural as possible, the ultimate goal to keep the vineyards in balance amid ever-warmer growing seasons.  Treatments are all biodynamic, including herbs and other preparations; copper and sulfur are used sparingly for vine maladies. Harvest is always by hand, with grapes collected in small crates.

Riesling is pressed full cluster slowly and gently, over the course of a half-day.  Juice settles via gravity, and fermentation is natural on indigenous yeasts.  Whites are fermented in temperature-controlled, stainless steel tanks and are aged on fine lees in tank from 12 to 18 months, depending on the wine.  All wines are fermented dry.  Reds are destemmed, fermented naturally in stainless steel and aged in older oak barrels, mostly 225L barrique to 600L Stockinger (Austria) casks.  Only a small amount of sulfites are added at bottling.

VINEYARDS & WINEMAKING  The “sentiment” of this pure Riesling is pure pleasure — all lemony curves and stone fruit energy, this white taps the endless sun of Alsace in a Riesling that demands a spring afternoon picnic with friends. Refreshingly dry and very food-friendly.