This is textbook Alsatian Riesling that balances precision, purity, and expressive terroir personality. Made by Domaine Kuentz-Bas, an estate with centuries of history and a reputation for dry, transparent whites, this bottling comes from sustainably farmed vineyards planted on loess, silt, and limestone soils that help give the wine energy and minerality.
The grapes are fermented slowly (often 2–6 months) in old oak foudres, which adds textural richness without overwhelming the natural fruit and terroir nuances. The wine stays dry, driven by classic Riesling acidity, and is bottled with minimal intervention.
In the glass, expect crisp citrus and green orchard fruit (think lime, lemon, and apple) up front, followed by floral lift and a touch of saline minerality — a refreshing and structured profile typical of Alsace. The finish is clean and lively, making this both a thoughtful sipper and a great match with food:
Pair with seafood (oysters, crab, scallops), Asian-inspired cuisine, or simply a platter of goat cheese and fresh herbs — all of which love Riesling’s acidity and mineral drive.
This is textbook Alsatian Riesling that balances precision, purity, and expressive terroir personality. Made by Domaine Kuentz-Bas, an estate with centuries of history and a reputation for dry, transparent whites, this bottling comes from sustainably farmed vineyards planted on loess, silt, and limestone soils that help give the wine energy and minerality.
The grapes are fermented slowly (often 2–6 months) in old oak foudres, which adds textural richness without overwhelming the natural fruit and terroir nuances. The wine stays dry, driven by classic Riesling acidity, and is bottled with minimal intervention.
In the glass, expect crisp citrus and green orchard fruit (think lime, lemon, and apple) up front, followed by floral lift and a touch of saline minerality — a refreshing and structured profile typical of Alsace. The finish is clean and lively, making this both a thoughtful sipper and a great match with food:
Pair with seafood (oysters, crab, scallops), Asian-inspired cuisine, or simply a platter of goat cheese and fresh herbs — all of which love Riesling’s acidity and mineral drive.
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