Riesling, Schoenenbourg Grand Cru, Dopff au Moulin 2019
Mix any six bottles and you pay the Any 6+ price at checkout — no code needed.
£10 tracked UK delivery, however many bottles.
We pack and send twice a week, Wednesdays and Fridays, by Royal Mail Tracked 48.
Members pay £28.00 — £7.00 less on this bottle. Membership is £120 a year and carries the EDKA Promise. Membership terms
Why this wine
Schoenenbourg is one of the great Grand Cru sites of Alsace, and its marl, gypsum and sandstone soils give Riesling both weight and tension rather than one at the expense of the other. At six years old this has started to show the spicy, developed side that dry Riesling only reaches with time in bottle, while the acidity is still fully intact. Grand Cru Alsace at this stage of its life is not easy to find already open for business.
At a glance
- Grape
- Riesling
- Region
- Alsace, France
- Alcohol
- 13.50%
- Body
- Full
- Acidity
- High
- Sweetness
- Dry
- Drink
- Long (10-20 yrs)
- Pairs with
- Seafood, Poultry & Pork, Rich & Creamy Dishes
How it tastes
Passion fruit, grapefruit and pineapple, with candied citrus and the spicy, developed notes that come from a few years in bottle. The palate is rich and full-bodied but the acidity is zippy enough to cut straight through it, and the finish is properly dry and long. Riesling 100%.
The producer
Dopff au Moulin has made wine at Riquewihr in Alsace since 1574, across thirteen generations; the family introduced the stemmed bottle that still marks Alsace out from other regions, and in 1976 was one of six producers behind AOC recognition for Crémant d'Alsace. Schoenenbourg — 'the beautiful hill' — is among the most prestigious Grand Cru sites in Alsace, running along steep south and south-eastern flanks north of Riquewihr between 280 and 380 metres, where Dopff's 8.8 hectares sit on water-retaining keuper marl, dolomite and gypsum beneath thin layers of quaternary siliceous gravel, Vosges sandstone and shell-bearing limestone. Vines are Guyot-pruned with green harvests and close canopy work for light and airflow. Whole bunches were pneumatically pressed without crushing, the must statically racked and fermented slowly at controlled temperature in stainless steel, then the wine spent several months on fine lees in old oak casks. The estate has held HVE sustainability certification since 2020.
Food and drinking
Serve at 10–12°C. Try it with roast chicken, choucroute garnie, seared scallops, or a washed-rind Munster. Drinking well now and through to the early 2030s. Suitable for vegetarians and vegans.