Joseph Cattin Reserve Gewurztraminer (750ml)
ConventionalMost products with this label come from producers who do their best to avoid any intervention at all but it’s possible that some of the aforementioned preventative measures and additions are deemed necessary. Learn More
In the late 17th century, François Cattin, born in Porrentruy, Switzerland, came to settle in this small Alsatian village of Voegtlinshoffen located 10 kilometers south of Colmar. In 1720, François Cattin decided to become a winemaker in addition to his job as a builder. The next 11 generations continued his legacy and this is how the family business started! Around 1850, Antoine Cattin decided to focus exclusively on the profession of winemaking. He marked the beginning of specialization that was carried on by all his descendents. One of his sons, Joseph took over the family-owned Estate. At the end of the 19th century, the phylloxera plague seriously damaged Alsatian vineyards. Joseph Cattin dedicated his time fighting against this plague. He became one of the pioneers of the Alsatian viticulture by being rewarded with the diploma of « Vignoble modèle ». His brother, Théodore, established the restaurant La Cigogne in Paris. This place, renowned for its famous Alsatian gastronomy, was well frequented with the Parisian upper class as well as many foreign guests and became an excellent shop front to promote Joseph’s Alsatian wines. Hence the Joseph Cattin as a brand was born!
Today Joseph’s great great grandson, Jacques Cattin Junior, an engineer, agronomist and winemaker, and he and his wife Anaïs head the estate. They craft varietal wines that are pure expressions of the Alsatian style.
Rich gold in the glass. Complex and exotically spicy nose with notes of lychee, mango and rosewater. The palate is luscious with tropical fruit notes and fresh ginger. This is an ideal wine to pair well with foie gras, spicy dishes based on curry, ginger or chili. It’s also delicious with strong cheese.
Sustainably farmed 100% Gewurztraminer grown on clay and limestone soil. The grapes are gently pressed and fermented at between 18 and 22℃. The wine is fermented and aged in stainless steel. It is made in an off dry style and finishes at about 20 g/L RS.