English
Identity
The production of the Kaefferkopf Grand Cru, on the hills overlooking Ammerschwihr, requires adherence to strict specifications, and is concerned with all aspects of winegrowing. While blending grape varieties is not the norm for Alsace Grands Crus, this practice has nevertheless been exceptionally accepted for the Kaefferkopf Grand Cru. The proportion of grape varieties used in the blend is based on ancestral practices.
This wine is composed of: 60% Gewurztraminer, 20% Riesling and 20% Pinot Gris.
Winemaking
Long fermentation in stainless steel vats followed by extended aging on fine lees. The wine is then bottled before waiting at least one year before being released onto the market.
In the words of the winegrower
"The Grand Cru Kaefferkopf gives this triptych of grape varieties great aromatic richness, elegance and freshness."
Marc, winegrower in Kaysersberg Vignoble
...
...
Eye
Golden yellow and brilliant.
Nose
Open with a Gewurztraminer dominance: flowers (rose and violet) and candied fruit (Mirabelle plum). Smoky notes provided by the Pinot Gris and lemony notes characteristic of Riesling on the finish.
Palate
Supple attack, notes of roses enhanced by a lovely freshness. Lingering finish of candied citrus peel and undergrowth.
What to eat with the Kaefferkopf Grand Cru?
The Grand Cru Kaefferkopf is the perfect accompaniment to pan-fried foie gras, a selection of strong cheeses, chicken breast or prawns, as well as desserts.
Advice from Bestheim
Grand Cru Kaefferkopf: an exceptional terroir in Alsace
Tasting: white wines, red wines, and Crémants d’Alsace
