The Grands Crus Appellation - History and Creation
The Alsace Grand Cru appellation is one of the most recent and most debated in France. Officially created in 1975 for the first recognised terroirs, it has continuously evolved to encompass today 51 classified single vineyard sites, spread across the entire Alsatian wine region from Thann to north of Strasbourg. The philosophy underlying the Grand Cru designation is simple but demanding: certain terroirs - defined by their geology, exposure, microclimate and altitude - produce wines of superior complexity and typicity.
The Authorised Grape Varieties - the Rule of the Four Nobles
- Riesling: Alsace's white grape variety par excellence reaches its highest expression on the Grands Crus - crystalline minerality, vibrant acidity, incomparable aromatic complexity and exceptional ageing potential
- Gewurztraminer: the most aromatic Alsatian grape variety produces opulent wines on the finest terroirs with notes of rose, lychee and spice
- Pinot Gris: a grape variety for long ageing, yielding broad, structured wines with notes of candied fruit, honey and smoke
- Muscat: the rarest of the four authorised varieties, producing wines of unique freshness and delicacy
The Emblematic Grands Crus of Northern Alsace
- Schlossberg (Kaysersberg): the largest Grand Cru by area with 80 hectares of pink granite, producing Rieslings of incomparable minerality and elegance
- Sommerberg (Niedermorschwihr): blue granite and very steep slopes, for Rieslings of remarkable finesse
- Moenchberg (Andlau/Eichhoffen): limestone and marl, for Rieslings of great minerality
- Kastelberg (Andlau): schist and sandstone, one of the smallest Grands Crus (5.8 ha)
- Wiebelsberg (Andlau): sandstone, for fruity and delicate Rieslings
The Emblematic Grands Crus of Central Alsace
- Brand (Turckheim): granite and gneiss, for Rieslings of remarkable power and complexity
- Hengst (Wintzenheim): limestone and marl, one of Alsace's most versatile terroirs
- Goldert (Gueberschwihr): shell limestone, renowned for incomparably opulent Gewurztraminers
- Altenberg de Bergheim (Bergheim): unique terroir authorising blends
- Osterberg (Ribeauvillé): marl and sandstone, for Rieslings of great minerality
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The Grands Crus of Southern Alsace - Rangen and its Neighbours
- Rangen (Thann/Vieux-Thann): Alsace's southernmost Grand Cru, planted on unique volcanic rocks - basalt and rhyolite - on vertiginous slopes of 45 to 60%. It produces Alsace's most powerful and complex wines with exceptional depth and longevity
- Ollwiller (Wuenheim): sandstone and sands, for fruity and approachable wines in youth
- Pfingstberg (Orschwihr): limestone and marl, for Gewurztraminers of great finesse
How to Choose an Alsace Grand Cru?
- By grape variety: for dry, mineral wines: Rieslings from granite Grands Crus. For aromatic, opulent wines: Gewurztraminers from limestone terroirs. For broad, structured wines: Pinot Gris from marl sites
- By terroir: granite Grands Crus yield fine, mineral wines; limestone terroirs produce rounder, more opulent wines; schist and volcanic rocks (Rangen) yield the most powerful wines
- By vintage: Alsace Grands Crus are wines for ageing. Great vintages (2007, 2010, 2015, 2018, 2020) yield wines capable of ageing 10 to 30 years
- By producer: the most renowned estates - Zind-Humbrecht, Weinbach, Trimbach, Hugel, Muré, Ostertag - produce world-renowned Grands Crus
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Food and Wine Pairings with Alsace Grands Crus
- Dry Riesling Grand Cru: lobster, langoustines, scallops, turbot - shellfish and noble fish find in the minerality and acidity of Riesling a perfect pairing
- Gewurztraminer Grand Cru: Alsatian foie gras, aged Munster, langoustine curry, spiced Asian cuisine
- Pinot Gris Grand Cru: roast poultry, game birds, veal in sauce, foie gras terrine
- Muscat Grand Cru: Alsatian asparagus (the classic pairing), seafood, fresh goat's cheese
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