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Testimony to the longevity of fine estate bottled wine from Alsace, the 1998 Bott-Geyl Pinot d'Alsace is first approaching its peak of maturity. A blend of 40% Pinot Blanc, 40% Pinot Auxerrois and 20% Tokay Pinot Gris, this still youthful looking wine provides plenty of suave, sophisticated drinking. Delicate scents of melon, peach, orange peel and spring flowers permeate its nose, while satiny soft flavors ripe with white fruits form the wine's palate profile. The longer this Alsatian beauty remains in the mouth, the more intriguing and satisfying it becomes. This is such a fun wine to savor or quaff, we have had to cut off more than a few party types we have served it to. For optimum enjoyment, we suggest serving the 1998 Bott-Geyl Pinot d'Alsace well chilled, allowing the wine to slowly open in the glass and reveal its many charms.
"Anytime a party prevails or the spirit moves me" is one taster's contribution to accompaniments with the 1998 Bott-Geyl Pinot d'Alsace. Traditional Alsatian fare certainly provides a more orthodox approach to this wine. Recently, we served the Bott-Geyl Pinot d'Alsace with pork chops smothered in apple and fresh sauerkraut, much to the delight of the evening's coterie. Yet, we also like this Pinot d'Alsace with appetizers and refined pates, especially foie gras. Another winning choice with this fine Bott-Geyl offering is lake fish. We can also recommend the Pinot d'Alsace with a variety of marinades that call for fresh ginger. If used in moderation, the fresh ginger seems to marry with the slightly exotic flavors in the Pinot d'Alsace, without overpowering them. Lightly spiced Chinese dished, such as fried dumplings and either chicken or Moo Shu Pork make nice complements, too, as this Bott-Geyl is a very versatile wine. Enjoy!
Domaine Bott-Geyl is a renowned Alsace estate that was founded in 1840. It grows all of the best traditional white grape varietals of Alsace: Pinot Blanc, Pinot Auxerrois, Tokay Pinot Gris, Muscat, Riesling and Gewurztraminer. Concentrating on expressive, user friendly wines with great appeal, the estate's current scion, Jean-Christophe Bott, farms his vineyards using natural methods that he describes as "nearly organic". He hand picks his fruit late in the harvest to ensure physiological ripeness and Bott is not afraid to prune away excessive yields, and profits, in order to produce purer, richer wines than most of his compatriots. How we wish more growers and wineries in Alsace, and elsewhere would practice the dying art of "epluchage", or pruning; they would make more concentrated and enjoyable wines and stress their vines less, resulting in a decreased dependency on chemical and technological intervention during winemaking. Moreover, the strict pruning practiced at this estate accounts for its longevity of Bott-Geyl's wines and the ultimate complexity and finesse the estate's wines develop with extended bottle age.
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