Grand Cru


Hattstatt et Voegtlinshoffen

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      Hattstatt et Voegtlinshoffen

    To the south of the Alsace wine-growing area, the locality overlaps onto the boundaries of the municipalities of Hattstatt and Voegtlinshoffen, on a regular-sloped hillside at an altitude ranging between 210 and 330m.

    On a marl-limestone substrate filled with numerous stones, covered downstream with scree deposits and loess silt, the soil is fairly heavy, deep and well-drained.

    These specific qualities, favourable to vine-growing, is combined with a great south and south-east exposure.

    This terroir has a surface area of 47.36ha and is perfectly suitable for Gewurztraminer, Pinot Gris and Riesling. Muscat produces some subtle wines.

    Boasting a very ancient reputation, Hatschbourg is mentioned in several documents from the early Middle Ages. Sale deeds dating from the 16th and 17th centuries attest the presence of vineyards of this Cru and the high prices of its wines.

    The wine from the Hatschbourg Grand Cru presents wonderful typicity, very developed aromas and age very well.

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    This Grand Cru stands out through its refined structure.

    A delicate and chiselled sensation is revealed upon the attack. The structure combines a full-bodied, often sweet generosity and a delicate and precise acidity with a rare balance. The wine asserts itself with intensity and solicits all the taste-buds. The length delicately and subtly blossoms to stretch out with a fresh sensation, reminiscent of menthol or eucalyptus.

    Riesling provides additional exuberance by its natural acidity and thus tonifies the substance. Gewurztraminer is celebrated! The structural balance allowing its spicy character to indifferently integrate and become one with the fruity pleasure.

    Romain Ilitis
    Meilleur Sommelier de France 2012 & Meilleur Ouvrier de France 2015 


    Hatschbourg wine could use 4 to 5 years in the cellar allowing the complexity to find its balance. Thus, the aromas will have free rein to become fully revealed.

    During early vintage: the very-ripe, almost candied fruity notes dominate the aromatic expression. The wine body thus feels flavoured and more honey-like.

    During late vintage: the body remains intense whilst being tonified by more exuberance. Enchanting fragrances of succulent flowers are revealed. 


    Hatschbourg wine requires dishes which are very flavourful. River fish, eel, carp or crayfish are foodstuffs which know how to respond to the structural weight of wines, especially if they are accompanied by a creamy sauce. Riesling provides minerality to accentuate the flavours of fish. Gewurztraminer can be paired with more spicy recipes using saffron or curry. It can also go well with blue-veined cheeses and fruit-based desserts.