Domaine Klur, Gewürztraminer Le Katz Noisette, 2024
Domaine Klur, Gewürztraminer Le Katz Noisette, 2024
- White Still
- 75.0cl
- 13.0%
- Organic
- Biodynamic
- Vegetarian
- Vegan
- Gewürztraminer
This 100 % Gewürztraminer comes from old vines (around 50 years old) farmed organically and biodynamically, with hand harvesting and fermentation on natural yeasts in cask.
In the glass it’s a luminous golden yellow, with an expressive nose of rose petals, lychee and exotic fruits such as pickled mango. On the palate there’s a lovely balance between a touch of residual sweetness and refreshing acidity, giving the wine a juicy, semi-dry profile and a surprisingly long finish.
This style of Gewürztraminer is wonderfully versatile at the table: try it with mildly spicy Asian cuisine (think Thai curry or Vietnamese dishes), glazed pork belly, or even smoked salmon. Its aromatic richness and gentle sweetness also make it a particularly good match for dishes with a hint of spice or sweetness in the sauce.
- ❖ ABV: 13.0%
Grapes
Gewürztraminer
Vintage report
The 2024 vintage in Alsace delivered exactly what vignerons hoped for after a string of challenging years. Spring arrived gently without late frosts, summer brought enough warmth to ripen everything properly, and crucially, September stayed dry when it mattered most. We find ourselves with one of those vintages that reminds you why Alsace sits where it does, tucked against the Vosges mountains with just enough protection to let the grapes ripen slowly and completely.
What landed in the cellars shows remarkable purity and balance across the board. The Rieslings have that crystalline precision we love, with acidity that cuts like a laser but never shouts about it. Gewürztraminer managed to be expressive without turning into perfume, while Pinot Gris struck that perfect middle ground between richness and freshness that makes you reach for another glass. These wines are drinking beautifully now if you fancy them young and bright, but the best will reward patience until 2030 and beyond.
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Twenty years in hospitality later, after curating the wine list for Manchester’s first Neapolitan pizza restaurant, and running a natural wine bar, Jen made the move to the other side of the table.