Appellation: Alsace
 
Terroir: From two plots, one massal selection in the heart of ‘Heisse Wanne’ Grand Cru Kessler in Guebwiller planted in 1958 on sandstone and red clay. The other one is located on the border of the Grand Cru Saering in Guebwiller planted in 1969 on Oligocene limestone and sandstone erosion from the Buntsandstein. The ‘Heisse Wanne’ is given special care and ploughed with a ‘Comtois’ horse since 1999.
 
Grapes: Sylvaner (100%)
 
Farming: Organic & Biodymamic (certified)
 
Aromatics: White fruits and white flowers, subtle, pure and mineral.
 
Palate: Incredible tension and energy for this Sylvaner, one of the best I have ever tasted. Thanks to the terroir and the age of the vines this is such an intense and pure wine. The texture is beautiful, the concentration, vibrancy and the length of this wine are stunning. 
 
About the wine: Average age of the vines 58 years old. Hand-picked, wholebunch pressing “a l’Alsacienne” with a pneumatic press, fermentation with natural yeast in stainless steel tanks. Ageing on lees in 150 years old foudres. This cuvee is also one of Jean Dirler’s favourite you definetly see this when you taste the wine this is a Sylvaner worth fighting for, Grand Cru status soon, we hope so?
 
When to drink: Drink now or in the next 6-8 years after vintage.
 
Service: 8 to 10 C degrees in Riesling glass.
 
Food match: Oyster, grilled endives, fish solette en croute de noisettes, pot au feu, choucroute.
 
Vinous, Ian D’Agata: “One reason I never miss a chance to visit Jean Dirler and his family is that the Dirler-Cadé estate in Bergholtz makes outstanding wines from several different Alsace varieties. Its Sylvaner, a grape often treated as an afterthought in Alsatian wine-production circles, is especially noteworthy. I do not feel that I am exaggerating when I describe it as a world-class wine.”