Jean-Christophe Bott is heir to the family tradition dating back to 1795, when his ancestor, Jean-Martin Geyl tended his vines and made his wine. Jean-Christophe Bott has been responsible for Domaine Bott-Geyl since 1993 and he converted the vineyards to be organic in 2000 and then biodynamic in 2002. In the vineyards he concentrates on low yields and in the cellars he oversees the vinification in the most natural and minimalist manner. The whole art is to bring together tradition and modernity, to perpetuate the vignoble for posterity and to protect its ecology. Today the Domaine extends to 15 hectares of vines including 6 Grands Crus and 4 Lieux-dits. This search for the authentic does not follow fashion: Jean-Christophe Bott has drawn directly from the riches of viticulture in the past, from omnipresent nature and from his experiences at wine producers in France, Germany and the New World. It is his way of bringing together the history of the men and the women of the Bott family of Ribeauvillé and the Geyl family of Beblenheim, who trod the ground of the chai and of the vineyards over the generations. The Domaine consists of 80 parcelles spread out over 7 communes from Ribeauvillé to Kientzheim in the heart of the region named “the Pearls of Vignoble”.
The Points Cardinaux Métiss is a blend of Pinot Blanc, Pinot Auxerrois, Pinot Gris and Pinot Noir vinified as a white wine. The Riesling Les Éléments is sourced in vineyards belonging to Riquewihr, Zellenberg and Ribeauvillé. The Pinot Gris Les Éléments is from the village of Beblenheim. The Gewurztraminer Sonnenglanz Grand Cru is typical of the intense, extrovert wines of the vineyard. The Riesling Grand Cru Grafenreben marries the botanical herb note typical of the Schoenenbourg Cru (not far from this site) with the lemony acidity typical of the calcaire soils of the Grafenberg. Riesling Grand Cru Schlossberg comes from vines located higher up the slope. The Riesling Grand Cru Schoenenbourg comes from Jean-Christophe’s three very steep parcels located in the heart of the Cru, its best part.