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Domaine Lissner, Riesling Wolxheim, 2023

Dry, energetic Riesling from the Wolxheim communal appellation, fermented in stainless steel and aged on lees; certified-organic farming and low-intervention cellar work yield a mineral, saline style.

  • quince
  • citrus zest
  • saline
  • wet stone

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At a glance

Producer
Domaine Lissner
Region
Alsace
Appellation
Alsace Wolxheim
Grape
Riesling
Vintage
2023
Country
France
Wine type
White
Size
75.0cl
Farming
Organic — certified

Taste profile

Body
Medium
Acidity
High
Tannin
Low
Sweetness
Dry

What to eat with it

  • Grilled trout with lemon and herbs
  • Tarte flambée (flammekueche)
  • Sushi and sashimi
  • Thai green curry

How to serve it

Serve
Cool (10–12°C)

Why Cave selected it

Certified-organic Riesling from Bruno & Théo Schloegel showing Wolxheim’s mineral, saline cut; made with minimal intervention and a year on lees for texture and energy.

About the wine

 

The grapes come from different lieux-dits, mostly SE facing. Vinified in stainless steel and aged on its lies for a year. Bold and textured Riesling that is full of energy.

 

About Domaine Lissner

The domaine dates back to 1848 and is located in the historical village of Wolxheim, 20km due west of Strasbourg. Bruno Schloegel, an agronomist and scientist, took over his uncle Clément Lissner in 2001 and was joined by his son Théo early on. The pair have carefully established an amazingly diverse fauna and flora in their vineyards, they do not plough, mow or trim the vines but just arrange and weave the shoots during summer to let mother nature express itself. Their wild vineyards have created a bit of stir in the region, Bruno and Théo are vocal (and extremely knowledgeable) advocates of this Fukuoka inspired approach. Winemaking at Lissner respects the great grape material – work by gravity as opposed to pumping, slow pressing (6 to 10 hours), long fermentation and élevage on fine lees in traditional Alsatian foudres. Wines are bottled without fining or filtration keeping some carbonic gas as a natural protection, SO2 is rarely used at all. The end result is a stunning reflection of the vineyard’s stamina and vitality

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