• Alsace, France

“Jean-Christophe Bott is another up-and-coming star of the new generation in Alsace, working hard to produce expressive, richly flavored wines from a fine range of sites held by the 13-ha domain.” -Andrew Jefford, The New France.

From low-yielding vines Bott-Geyl is producing deep, clear, fruity and vivacious wines full of elegance, mineral expression and aging potential. In the naturally cool cellar – which goes over several floors deep into the earth – they are produced on the highest technical level, although the vinification is most natural or minimalistic. This said, there is no reason to fear something like natural or orange wines here. - Stephan Reinhardt, The Wine Advocate, Sept. 2015

This 15 hectare estate was founded in 1795 and has remained with the family through the generations. In 1993 Jean-Christophe Bott took the reins and has spent the last two decades refining and focusing his efforts. He converted to biodynamic viticulture in 2002, has reduced yields, handharvests in small baskets, and is a minimalist in the cellar.

Jean-Christophe was inspired by the wines of Zind-Humbrecht noting that Léonard Humbrecht was one of the first in Alsace to believe in the grands terroirs of the region. Jean-Christophe feels indebted to him for his precious technical advice regarding biodynamic viticulture and winemaking. Following the belief that it is impossible to change the intrinsic quality of the fruit once it has been removed from the vine, Jean-Christophe takes great care in the vineyards, which are planted densely with 5500-7800 vines per hectare, primarily sélection massale.

Following harvest the grapes undergo a glacially slow whole-cluster pressing for 6-18 hours in a pneumatic press. They use only native yeasts for the fermentation, which can last 3-6 months. After alcoholic fermentation is complete, they are racked from the gross lees and matured on the fine lees for 3-8 months, depending on the cuvée. They intervene as little as possible in the winery (no yeasts, enzymes, chaptalization, acidification or fining), leaving nature to take its course and reflect the terroir and vintage.

The resulting wines are complex, expressive, and are considered among the great wines of Alsace. In 2008 David Schildknecht of The Wine Advocate remarked that: “…this will be one of the more talked-about Alsace domains of the coming decade.”

Please note that all the wines show the ‘Sweetness Scale” on the front label, ranging from 1-9. 1 being dry and 9 sweet.


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