Rolly Gassmann, Sylvaner, 2019
The wine is a vibrant pale yellow, with delicate white flower and nutty aromas. On the palate, rich grapey flavours, bolstered by a touch of residual sugar, are balanced by a taut acidity and saline character. Fermentation took place in stainless-steel tanks, using indigenous yeasts, for approximately five months. The wine was then aged on its fine lees for 11 months before bottling, remaining in the cellar until ready for release.
Ideal with raw seafood like sushi and oysters, as well as grilled fish and shellfish, foie gras, mushroom omelets and onion tarts.
While the winemaking history of the Rolly and Gassmann families in Alsace can be traced back to the 17th century, Domaine Rolly-Gassmann was not established until 1967 when the two families were joined by marriage. Now run by second-generation Pierre Gassmann, the domaine encompasses 50 hectares of vineyards, with 40 hectares in the village of Rorschwihr (where they are based) and 10 in the village of Bergheim. Domaine Rolly-Gassmann are famed for their remarkable collection of older vintages, producing about 300,000 bottles a year but storing and ageing over two million. Though uncertified, Domaine Rolly-Gassmann farm their vineyards using organic and biodynamic principles. They encourage noble rot in their grapes and harvest late to achieve optimal sugar ripeness and a concentrated fruit expression resulting in wines that are richer in style and with the ability to age.