Camille Braun Orschwihr Vins fins d'Alsace et gîtes

Welcom!e by Camille Braun

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Automne 2008 :
Chers lecteurs, cet automne 2008 marque pour le Domaine Camille Braun une étape importante : le millésime 2008 est en... [read more]

We obtained our first gold medal at the Concours National de Paris in 1969 for the Riesling 1968 derived from the Grand Cru "Pfingstberg". Since then, our wines have regularly taken prizes at various competitions.

In 2000, the Prize for Excellence at the Concours National de Paris was awarded to us for the consistent quality of the wines.

Our wines are mentioned every year in the various specialised publications:
- Hachette Guide: Since 1991 when we obtained a "Coup de Coeur " for the Riesling Grand Cru Pfingstberg Sélections de Grains Nobles: 1990 up to the present-day.
- Gilbert & Gaillard Guide: "Millenium Prize" and "Estate-produced wines".
- Dussert Gerbert Guide: 2000 Edition: 1st great wine.

Several of our wines have been presented and have obtained the Sigillé de la Confrérie St Etienne.

We are very honoured to be listed by Serge Dubs, the best sommelier (wine waiter) in the world in 1989 in his excellent guide "Les Grands Crus d'Alsace". Our Riesling 1999 Grand Cru Pfingstberg is mentioned in this publication as the reference in this area. In many ways, this distinction acknowledges our work over the years in producing high quality wine.

Article by Serge Dubs:

>> The reference in its field - The Riesling Pfingstberg Grand Cru
	;	With a fine intensity, dominant green highlights, an expressive and open bouquet, it is upright, very fine and subtle, elegantly fruity with a taste of grapefruit and gooseberry. Floral in nature, it reveals the aromas of honeysuckle, balm, citronella and elderberry flowers.
It is also delicately muscat-like, displaying a slight mineral presence. Something of a complex wine, elegant and lively, it has plenty of body and is dry and pure. Still young, energetic and rather feminine, it will be remarkable after 4 to 6 years.

;	Gastronomic combinations - Warm spring platter of young vegetables. - Vinaigrette of dried tomatoes with olive oil from the Baux Valley and squares of lemon. Eric Lestuzzi Chef Restaurant Julien Strasbourg (France)