For more than 400 years, Jean-Baptiste Adam and his family have been grape growers and winemakers in Ammerschwihr. Throughout the centuries the Adam family has farmed vineyards, made wine, sold wine locally and sold wine in foreign lands. They survived the Thirty Years War (1618-1648), the Valois and Bourbon dynasties, the French Revolution, the Napoleonic wars, annexation by Germany and back to France, WWI, WWII, famine and disease.
Jean-Batiste V joined the winery in 1982, at the age of 21, after finishing his studies of wine, enology, and marketing. In 1996, Jean-Baptiste took over full management of the property from his father, Jean-Marie. Soon after taking charge of the company, he modernized the winery and created a processing and storage facility for the production of Crémant. In 2003, he converted the vineyards to biodynamic agriculture wholeheartedly. Today, he is considered a leader of biodynamic farming practices in Alsace.
Jean-Baptiste’s daughter, Laure, is the 15th generation to work in the family business. Armed with a BS in Viticulture and Enology, a Wine and Commerce license, and a master’s degree in Wine Management & Marketing, she is an integral part of the business.
Jean-Baptiste Adam produces wines of elegance, balance, minerality and longevity.
The touch of smoky reduction sits well with the rich peach and Mirabelle aromas of this wine. A slight herbal lift also promises freshness. The palate comes in with juiciness enhanced by medium sweetness and a rounded, mouthwatering texture that has gentle pithiness. The finish is medium sweet but harmonious.
Still very fresh, this is just beginning to develop the spicy character these wines are famous for, and has plenty of sliced pear, too. At once bright and rather succulent on the palate, this is lively for gewurz. Fair length. From biodynamically grown grapes with Demeter certification. Drink now
Together, this Gewurztraminer and the Riesling (also recommended here) from Kaefferkopf make it clear why this is the Adams’ prized terroir. Both wines share a savory suppleness, here interpreted by the distinctive flavors of finely ripened gewurz in litchi, guava and cider-apple notes. The wine is long and spicy with scents of mace. Its fruit-skin astringency will add umami depths to garlic sausages in choucroute.