From a quantity point of view, the overall production amounted to 1,166,900 hl, an increase of 3.1% compared to 2008 (916,600 hl for AOC Alsace and Alsace Grand Cru and 250,300 hl for AOC Crémant d’Alsace).
The wines
In general the wines have a decent alcohol level due to the high fermentative yield, but also sustained by great acidity. The 2009 wines can be consumed quickly.
The coulure problems on Muscat from last year are a thing of the past. In 2009, they are very fruity and crispy. Sylvaner has perfectly-ripe white fruit notes. And all Pinot have excellent potential: White (fresh and aromatic), Gris and Noir (ripe and silky tannins). In 2009, Gewurztraminer are aptly named. Indeed at harvest time their skin was very thick and all the wines had particularly spicy and fruity aromas (Gewurzt = spices). Riesling features citrus and floral aromas. For this variety, the freshness is particularly interesting for wines produced on deep-soiled hillsides. The exceptional weather in October, together with the perfect grape health qualities allowed for a production of many batches of Vendanges Tardives, and even of Sélections de Grains Nobles. In 2009, these sweet wines are therefore naturally very marked by the raisining.
CIVA: Interprofessional Committee of Alsace Wines
March 2010