Appellation Alsace Grand Cru Contrôlée, Alsace Grand Cru Pfersigberg
Tasting Notes : Ripe and lusciously full. Hints of poached pear, apricot, touch of vanilla. Sweet joy in a bottle.This dessert wine is rare, exceptionally complex and can keep well for many years. 13.5% alc.
Production Notes : The Charles Baur Estate only produces Late Harvest and Noble Grape Selection wines with the Gewurztraminer grape variety.
Harvest is carried out for the wines in November, when the extremely mature grapes have been attacked by the fungus Botrytis Cinerea, known as “pourriture noble”(noble rot). The morning mists favour the development of this fungus. The last rays of the autumn sun, the north wind and the first cold spells of winter cause desiccation of the berries attacked by the fungus, and the juices increase in sugar and flavour. The late harvests are gathered at a natural level of 16.5 degrees. After fermentation, these wines reach an alcohol level of 13.5° with 50 g of non-fermented sugar. The Selection of Noble Grapes involves strict selection of the most overly matured berries. They are gathered at a natural level of 19 degrees. After fermentation, these wines reach an alcohol level of 13.5 to 14° with 80 to 90 g of residual sugar. These wines are only bottled after 1 year of maturing.
Pair With : Wonderful with apple pie a la mode (vanilla ice cream). Also simply on its own, chilled or sipped over ice. Also with fois gras on mini toasts. For a racy cocktail, try mixing with a bubbly as a sort of “Tardive Royale.”
For several generations, the Charles Baur family has owned vineyards on the two Grand Cru classified areas of Eguisheim: Grand Cru Eichberg and Grand Cru Pfersigberg. Renowned since the Middle Ages, the slopes of Eguisheim are predominantly limestone and clay and are steep to medium in gradation. They are protected by the foothills of the Vosges and see relatively little rainfall, less than 600mm per year.
The Baur family first settled in Eguisheim in the 18th c. They currently own 16 ha. of vineyards on which they cultivate their own grapes, vinify their wines, bottle them and ship them all over France, Europe and overseas. It was in 1950 that Charles Baur started bottling and marketing his wines from his original 1 ha. of Alsatian land. He was succeeded by his son, Armand, who took up the business after acquiring an Oenology degree from the University of Dijon. Today it is his son, Arnaud, who works with him at the estate, after also doing his studies in oenology, agricultural engineering and vineyard management.