Armand Baur was the first in the Baur family to vinify and bottle wine. The Baurs have cultivated vines for several generations, on 30 acres in Eguisheim, of which about a quarter are in the grand cru vineyards of Eichberg and Pfersigberg. The soil is mostly marl: clay mixed with limestone; it is hard, but crumbly, and the limestone provides good drainage. Sandstone is also present. The Eichberg vineyard in particular is known for Gewurztraminer.
Charles Baur Vin d'Alsace Edelzwicker 2011: The nose teases with hints of tropical fruit, green apple, spice, and a whiff of floral notes. In the mouth, the first impression is of dried honey and ripe pear; as the wine moves to the back of the mouth, bright citrus and green apple flavors take over, creating a pleasant balance. The texture is just a bit creamy. Mineralic and appley notes carry the finish. This was made from 50% pinot blanc, 40% Sylvaner, and 10% Gewurztraminer. All fruit was hand-harvested and hand-sorted; prolonged fermentation was temperature-controlled, and the wine was left on its lees for a few months, then bottled. It paired beautifully with moderately spicy Chinese-style pulled pork. At $12.99 (Asheville Wine Market) this is a very good value, as are the other Baur wines, including a pinot blanc and a Crémant d'Alsace that is supposed to be scrumptious.
P.S.: For those who've wondered: The difference between Edelzwicker and Gentil is that the former has AOC status; the latter does not.
Oh, and check this out: A cork made by the French firm Diam Bouchage, guaranteed to have no cork taint: