Domaine Marcel Deiss : Burg 2023

Characteristics and tasting tips for the Burg 2023 from Domaine Marcel Deiss

Tasting

Colour
Vintages of this cuvée generally display a brilliant colour, ranging from pale yellow to more golden hues.

Nose
The aromatic bouquet stands out for its dominant notes of pear and white fruit. This fruity core is enriched by mineral nuances reminiscent of damp earth.

Palate
This dry white wine offers a particularly mouth-watering attack and a texture that is at once broad, smooth and wonderfully fresh. The palate proves deeply saline and focused, stretching into a long finish underscored by an elegant autumnal bitterness.

Food and wine pairings

This wine pairs beautifully with fine poultry, whether roasted or served with a creamy mushroom sauce. It also enhances seafood such as scallops, lobster or white fish. Finally, it makes an ideal partner for moderately spiced exotic cuisine or lightly aged pressed cheeses.

Serving and cellaring

With its fine structure, this wine is built for ageing and can be enjoyed until around 2038.

The saline, complex expression of a great Alsace white terroir

The estate

Officially founded in 1947 in Bergheim, Domaine Marcel Deiss is a true benchmark in Alsace. Although the family's winegrowing history dates back to 1744, it was under the leadership of Jean-Michel Deiss that the estate gained international renown as a pioneer of biodynamics and co-planting. Today, the estate is run by Mathieu Deiss, who carries on this philosophy centred on the pure expression of terroir rather than grape variety. The vineyard, covering some thirty hectares, is farmed using an agroforestry approach, giving rise to wines of place with a unique character.

The vineyard

Set back from the valley in the commune of Bergheim in Alsace, the Burg terroir enjoys a full south-facing exposure and a sheltered microclimate. The vines thrive on deep soils of Keuper variegated marls with rare limestone intercalations. This vineyard is farmed organically and biodynamically, with deliberately low yields to encourage the fullest expression of the site.

Winemaking and ageing

The grapes are harvested by hand to preserve the integrity of the bunches. Winemaking is characterised by gentle whole-bunch pressing and long fermentations triggered by indigenous yeasts. The wine is then aged on fine lees in large oak foudres for around twelve months, refining its structure without imparting any woody aromas.

Grape varieties

This wine comes from a field blend of fourteen traditional Alsace varieties. Although the exact proportions are not defined, this plot notably includes Pinot Blanc, Pinot Gris, Pinot Noir, Sylvaner, Muscat d'Alsace, Muscat à Petits Grains, Riesling, Gewurztraminer, Traminer, Chasselas and Chasselas Rose.