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Domaine Christophe Lindenlaub, A pas de velours 2023 Rouge

Appellation : Alsace
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    • Paris
    • 8ème
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    31 Av. Franklin Delano Roosevelt 75008 Paris
    Tel: 01 82 82 33 33
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    • Pessac
    • Pavillon Catelan
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    135 Av. Jean Jaurès 33600 Pessac
    Tel: 05 47 50 17 17
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    • Bordeaux
    • Tourny
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    3 Place Tourny, 33000 Bordeaux
    Tel: 05 47 50 55 55

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The product
In details

  • Grape Varieties

    Pinot Noir

  • Tasting temperature

    16 °C

  • Optimal consumption

    best from 2024

  • Service

    open 1 hour before

The producer

Domaine Christophe Lindenlaub

The Domaine Lindenlaub has existed since 1759 in Dorlisheim, Alsace (Bas-Rhin). Until 1985, the Lindenlaub family practiced polyculture and animal husbandry. The estate has been 100% dedicated to vines since 1986. Christophe Lindenlaub took over the operation from his father, Jacques, in 1999. In 2009, wishing to "break the glass ceiling," he decided to convert the estate to organic farming, and in retrospect, he considers this choice to have been "obvious." In 2012, the winemaker decided to take on the challenge of natural wine. Apart from a tiny portion of his production, the wines produced by Christophe Lindenlaub are no longer filtered or sulfited. The 13 hectares of vineyards are divided equally between the contiguous communes of Dorlisheim and Mutzig (as well as two small plots in Molsheim and Ottrott). The main grape varieties cultivated are Riesling, Pinot Blanc, Auxerrois, Sylvaner, Pinot Noir, Gewurztraminer, and Muscat. Christophe Lindenlaub's philosophy is to create wines that faithfully reflect the identity of their terroirs. He practices grassing between the rows to preserve the soil and uses biodynamic preparations to activate microbial life. In the cellar, the approach is minimally interventionist, with rigorous monitoring to maintain the wines' balance. Pinot Noir "À pas de velours" comes from a clay-limestone terroir on sandstone (southern slopes of the Mutzig hill), mainly vinified by semi-carbonic maceration (whole bunches). A few pump-overs are performed to extract a bit more substance. Maceration times range from ten days in a warm year to three weeks in cooler vintages. "À griffes acérées" is a Riesling (from 30-year-old vines) made by direct pressing from the Mutzig hill, planted on its southern exposure on a clay-limestone terroir with a sandstone subsoil. "Je suis au jardin" is obtained from 2/3 Muscat Ottonel and 1/3 Alsace Muscat planted on clay soils. The wine is made from a long pressing and is fermented and aged in stainless steel tanks, like all the domain's wines. "Ele fanta citron" is a Riesling from a two-and-a-half to three-week maceration (orange wine), vinified and aged in stainless steel tanks. "Ele fanta orange" comes from a maceration of Pinot Auxerrois, a local grape variety with a finely bitter aromatic profile compared to true Pinot Blanc. "Matin fou" is obtained by direct pressing of Sylvaner (from Dorlisheim and Mutzig), a grape variety highly appreciated by the winemaker for its "vivacity and wild freshness." Cultivated with reasonable yields, this grape produces exhilarating wines with a refreshing and delicate character, ideal with fish starters, quiches, or flammekueche (Alsatian tarts).
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Wines from the same producer

Alsace
Domaine Christophe Lindenlaub, Ele Fanta citron 2019 Blanc 75cl
Domaine Christophe Lindenlaub, Ele Fanta citron 2019 Blanc
  • Vin de France
  • 75cl
€26.00 Incl. Tax
Alsace
Domaine Christophe Lindenlaub, A griffes acérées 2022 Blanc 75cl
  • Bio
Domaine Christophe Lindenlaub, A griffes acérées 2022 Blanc
  • Alsace
  • 75cl
€17.00 Incl. Tax