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Pierre Sparr Gewurztraminer Mambourg 750ml 2011
Sku: 1899280
5 day lead-time required to confirm availability Why?
Product Rating
Critics Ratings:     (2)
Product Information
Country: France
Region: Alsace
Sub-Region: Alsace Grand Cru
Grape Varietal: Gewurztraminer
Type: Still wine
Reg. $61.69
On Sale $40.99
Buy Pierre Sparr Gewurztraminer Mambourg
35% discount on 6 bottles for $239.94 Buy a case of Pierre Sparr Gewurztraminer Mambourg
Wine Enthusiast 89 points - A sweet Gewurz, full of quince, lychee, honey, spice and a light touch of acidity. Ripe and full bodied, it shows tropical flavors, a touch of acidity and a full and rounded aftertaste. This wine will become richer as it ages; it’s almost ready to drink, but will be better after 2015.  (Jul 2014)

Wine Spectator 90 points - Exotic in aroma, mango, papaya, passion fruit and a slight decadence lead off, followed by sweetness on the palate, with honey and spice. More up-front at this stage, it tightens on the finish, but give it time. Best from 2000 through 2005. 450 cases made. Score: 90. óBruce Sanderson, September 30, 1999.

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At Sigolsheim, in the heart of Alsace’s Haut-Rhin, Maison Pierre Sparr follows a 300 year old tradition of winemaking that began during the reign of King Louis XIV. Since 1680, the family’s passion for viticulture and winemaking has passed from one generation to the next. Today Pierre Sparr owns 37 acres of vineyards in Sigolsheim and sources fruit from another 370 acres owned by established growers who adhere to the family’s high standards of viticulture. Avoiding chemical fertilizers and pesticides, limiting yields and harvesting by hand, all help give full expression to the individual terroir found in each of its wines. Growing on the foothills of the Vosges Mountains and on the Rhine River valley floor, the vineyards benefit from a dry climate and excellent sun exposure, ensuring the long, slow maturation of the grapes. A mosaic of terroirs exists, varying with the slope and the alluvial soils of the valley. The vines grow tall, with foliage that spreads wider than in any other region in France. Upon arrival at the winery after harvest, the fruit is cooled to provide immediate protection against oxidation. The whole fruit clusters are pressed immediately. Fermentations proceed at a slow pace, generally taking approximately six weeks. The musts remain on the lees, stirred weekly, without racking, under controlled low temperatures until the vintage attains the desired richness and texture.

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