Varietal

100% Gewurztraminer

Soil

Marl and limestone

Farming

Limited yields. A soil made of marl and limestone which is heavy, deep and well drained. The vines are planted on south-east oriented slopes between 220 to 330 meters above sea level. Guyot pruning. Sustainable farming practices to preserve the richness of this terroir.

Winemaking

Gentle pressing of the grapes. Fermentation between 18 and 22℃. Ageing in traditional big old oak casks in order to reveal the specificities of its terroir.

Tasting notes

Appearance: gold color.
Nose: aromas of litchi and candied tropical fruits, rose water.
Palate: slightly spicy, exotic fruits especially litchi and mango flavors; round body, long-lasting fresh finish.

Serving suggestion

The Gewurztraminer Grand Cru Hatschbourg of Joseph Cattin pairs very well with spicy and flavorful food like Asian dishes, especially Thai food, curry, couscous, spring rolls and foie-gras. It is also tasty with strong cheeses (like munster and maroilles).

Serving Temperature: 8-10℃.

Harvest Method

Hand-harvested

Ageing Potential

10 to 15 years.

Varietal

Muscat

Soil

Marl and limestone

Farming

Limited yields. A soil made of marl and limestone which is heavy, deep and well drained. The vines are planted on south-east oriented slopes between 220 to 330 meters above sea level. Guyot pruning. Sustainable farming practices to preserve the richness of this terroir.

Winemaking

Gentle pressing of the grapes. Fermentation between 18 and 22℃. Ageing in traditional big old oak casks in order to reveal the specificities of its terroir.

Tasting notes

Appearance: gold yellow.
Nose: complex and intense, aromas of ripe grapes; white flowers.
Palate: half-dry with flavors of ripe grapes and white flowers.

Serving suggestion

Muscat Grand Cru Hatschbourg deliciously pairs with seared foie-gras.

Serving Temperature: 8-10℃.

Harvest Method

Hand-harvested

Ageing Potential

10 years.

Varietal

100 % Pinot Gris

Soil

Marl and limestone

Farming

Limited yields. A soil made of marl and limestone which is heavy, deep and well drained. The vines are planted on south-east oriented slopes between 220 to 330 meters above sea level. Guyot pruning. Sustainable farming practices to preserve the richness of this terroir.

Winemaking

Gentle pressing of the grapes. Fermentation between 18 and 22℃. Ageing in traditional big old oak casks in order to reveal the specificities of its terroir.

Tasting notes

Appearance: gold yellow.
Nose: powerful and slightly smoky, notes of dry fruits and honey.
Palate: nice acidity with honey, cooked apricots. Complex finish.

Serving suggestion

Pinot Gris Grand Cru Hatschbourg can be enjoyed alone or paired with dishes with pronounced flavors (such as veal kidneys, foie gras, game, duck, or strong cheeses). For dessert it goes perfectly with a rhubarb pie.

Serving Temperature: 8-10℃.

Harvest Method

Hand-harvested

Ageing Potential

At least 10 years.

Varietal

100% Riesling

Soil

Marl and limestone

Farming

Limited yields. A soil made of marl and limestone which is heavy, deep and well drained. The vines are planted on south-east oriented slopes between 220 to 330 meters above sea level. Guyot pruning. Sustainable farming practices to preserve the richness of this terroir.

Winemaking

Gentle pressing of the grapes. Fermentation between 18 and 22℃. Ageing in traditional big old oak casks in order to reveal the specificities of its terroir.

Tasting notes

Appearance: clear, medium gold yellow.
Nose: clean and mineral nose, with notes of flowers and a hint of liquorice.
Palate: evident citrus flavors, well-structured with a nice acidity balanced with fruitiness.

Serving suggestion

This Riesling Grand Cru Hatschbourg of Joseph Cattin wonderfully pairs with cooked fish (grilled or with a lemon-based sauce) and seafood (lobsters, langoustines).

Serving Temperature: 8-10℃.

Harvest Method

Hand-harvested

Ageing Potential

10 to 15 years