Cave de Turckheim 'Sables et Galets' Pinot Gris has acacia honey, quince and delicate warm spice on the nose. With apricot, honey and hints of sultana richness on the palate, balanced with well judged acidity and a pithy finish. Match with smoked salmon or chicken cooked in sauce, especially if with strong flavours such as in Thai or Chinese dishes. On the cheese front this is great with smoked cheeses and Bresse Bleu.

About the Producer and Production

Widely regarded as one of the best co-operatives in the world, Cave de Turckheim lies at the mouth of the Munster Valley. Working closely with 180 partners, its vineyards span the full breadth of Alsatian terroir and grape varieties. Cave de Turckheim only produces wine from the grapes of its member growers, it is a récoltant not a négociant.

Substantial investment in the winery has enabled the team to vinify many parcels of grapes separately, offering Michel Lihrmann (senior winemaker for 25 years) the chance to highlight each wine's nuances in his signature dry, yet fruit forward, style.

Committed to producing the highest quality wines, growers are encouraged to keep yields low - for example, Cave de Turckheim voluntarily caps yields for its Grands Crus vineyards at 45hl/ha rather than the permitted 55hl/ha - and to pick the grapes by hand. This is part of a long term and innovative strategy of sustainability that includes developing the largest holdings of organic vineyards in Alsace, using natural alternatives to chemical treatments, and a green overview of all vineyard practices. Alongside some great organic wines, the extensive range runs from the excellent value Tradition wines right through to individual Grand Cru bottlings, plus fantastic Crémants d’Alsace and Vendange Tardive dessert wines.

Vineyard and Winery

Sables et Galets wines are sourced from the Herrenweg vineyards in the Fetch Valley having sandy/pebbly soils created during glacial shifts in the nearby Vosges mountains. Daniel uses pneumatic pressing (of whole grapes), temperature controlled fermentation, no fining and light filtration before bottling - all to preserve fruit and aromatic qualities and elegance. His philosophy is to make wines with good acidity and fruit balance.