Domaine Dirler-Cade Pinot Noir Alsace 2011
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Domaine Dirler-Cade Pinot Noir Alsace 2011
HK$ 265
(Price per Unit)
Appellation
Other wines
Vintage
2011
Type
Red
Size
Bottle (0.75 L)
Quantity
A Total of
CHATEAU
It was in 1871 that Jean Dirler settled in the tiny village of Bergholtz and founded Vins Dirler. Bergholtz and its 1,000 inhabitants are tucked up in the lower hills of the Vosge Mountains 25km south of the city of Colmar in the Upper Rhine department of southern Alsace. Today the Domaine is run by the latest Jean Dirler, who represents the 5th generation, and his wife Ludivine whom he married in 1998. This was an important year at the Domaine because it was also the beginning of its conversion to biodynamic viticulture as prescribed by Rudolf Steiner. Jean and his father began by converting the easier lower slopes of vineyard (6ha) and continued in 1999 by converting the remaining 3ha which were the steepest and narrowest and thus necessitated the use of horse and plough, still in use today. In 2000 the Domaine increased in size as Dirler was joined with Ludivine's familial vineyards, Domaine Hell-Cade, in nearby Guebwiller. The merger, now known as Dirler-Cade, brought the total vineyards planted to 18 hectares. These new vineyards were brought on in stages so that they too could be properly converted to biodynamics. The process was completed in 2003 which allowed Dirler-Cade to label their entire production as AB (Agriculture Biologique) and BIODYVIN (Bio-Dynamic) as of the 2007 vintage. Close to half of the Dirler-Cade vineyards (42%) are in the Grands Crus of Saering, Spiegel, Kessler and Kitterle. In addition the Domaine also has plantings in the 5 lieux-dits known as Belzbrunnen, Schwarzberg, Bux, Schimberg and Bollenberg.
The Dirler family have been producing wine since 1871 in the small village of Bergholtz, near Guebwiller. The family domaine took a further step forward in 2000 with the marriage of 5th generation Jean, son of Jean-Pierre Dirler, to Ludivine, daughter of Léon Hell-Cadé.

100% Riesling
100% Natural, 8 g/l of residual sugar
Biodynamic viticulture. Soil ploughed 4 to 5 times a year. Old wood not pruned off until March. Debud but never green harvest. Use of sulfur and homeopathic doses of the plant ‘horsetail’ against oidium. Use of Bacillus Thurengiensis against pests. Never use fertilizer, only a touch of limestone if necessary. Manual harvest with careful selection carried out. Élevage on fine lees for 9 months prior to bottling
Beautiful color with hints of bright golden yellow
Concentrated nose, ripe and fruity (lemon, confit)
Dense mouth framed by a sustained freshness
Universal Wine Score : 93/100
Half cooked lightly smoked mackerel, salmon eggs, diced tomatoes and eggplant caviar
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