Wine Region Alsace, France Wine Maker Severine Beydon-Schlumberger Domaines Schlumberger, located in Guebwiller Alsace has been family owned since 1810. 6th & 7th generation family members run the company today. It is the largest Grand Cru vineyard holder in the Alsace region with 68 hectares of the classic Alsace varieties of Riesling, Pinot Gris, and Gewurztraminer in the Grand Crus of Searing, Kitterle, Kessler and Spiegel, representing more than half the Domaines plantings. The Schlumberger range ‘Les Princes Abbes’ comprises these three classic varieties along with Pinot blanc in affordable estate grown styles as well as the rare, exquisite and highly sought-after Vendanges Tardives and Selection de Grains Noble wins.   What the critics have to say! Schlumberger is back on our bottle shop shelves after an absence. The company is the largest owner of Alsace grand cru vineyards, with 70 hectares (half of its total) of grand cru - the highest quality grade. Having great vineyards doesn’t by itself guarantee quality, but the proof is in the bottle. Schlumberger’s are clean, well-made, modern wines with intense fruit – typical of region and grape variety. Schlumberger has been family owned for nearly 200 years. Low yields are paramount; all wines except the entry-level “Les Princes Abbes” range are estate-grown, and they take great care of their soils. To that end, they’re converting all vineyards to biodynamic, with 60 of their 140 hectares already converted; the rest are in “sustainable viticulture,” which entitles them to the ladybird logo. And they use five horses to pull their ploughs, minimising soil compaction.  The Les Princes Abbess range are good wines, but I especially like the ’05 Grand Cru Kitterle Pinot Gris (spicy, super-ripe and lush with significant sweetness – great with choucroute and pork terrine) and the ’05 Grand Cru Saering Riesling (concentrated floral Riesling fruit, rich but crisp and dry on the palate – could work with a Caesar salad).  It’s an oddity of Alsace wines that, often, the higher the price the sweeter the wine. Sales director Jean-Marie Winter says that as long as the yields are low enough to give concentrated fruit, sweetness can be balanced. The fun is finding savoury dishes that go well with sweeter wines: Pate, terrines, foie gras and smoked meats can all work well. Huon Hook -, Wine – Good Weekend - June 14th 2008   “Great gewürztraminer from Alsace is one of the world’s most exotic and distinctive wines. This archetypal example has concentrated lychee, rose petal and raisiny scents, and the palate is unctuous, spicy, exotic and lingering, with typically soft acidity. Decadent enjoyment.” 5 stars Ageing: drink over 3 years - Food thought: washed-rind cheese Ralph Kyte-Powell - Wine Style- Epicure Summer 2007   “This classic gris style has aromas of hay, pears and white peaches. Delicately flavoured, it’s luscious in the mouth with racy acidity. Serve it with roast chicken.” Sally Gudgeon - The Sunday Life - November 2007   “Pinot gris seems to be all the rage at the moment, but why not add pinot blanc to the line-up? This has delightful blossom notes, some fresh pear and decent palate weight, with a silky texture that’s almost viognier-like but not as heavy – it just glides across the tongue. It’s low in acidity, so drink it fresh and young.”  Jane Faulkner, A2 – The Age, Saturday Oct 13th 2007