Terroir:

Gravel, south-facing.

Vinification:

The juice is extracted with infinite care in our air-bag press. The slow, gentle pressing avoids crushing the stalks and pips.
The must starts fermenting of its own accord thanks to the natural yeast present in the juice, and the fermentation generally lasts from 4 to 10 weeks. It is carried out in stainless-steel vats equipped with temperature control, a medium which maximises the expression of this variety's aromas.

Elevage:

The wine is matured on its lees in large barrels for 6 to 9 months.
This lees-contact contributes richness to the wine. What is more, the oxygen which passes through the pores of the wood brings about a gentle oxidization of the wine, and the subsequent opening up of its aromas.
The wine is then bottled and matured for 1 or 2 years before being offered for sale. This bottle-ageing also plays a role in the wine's development. Here, the opposite of oxidization happens: reactions in the oxygen-free environment bring about the development of the bouquet, and give it subtler nuances.

Tasting note:

Color: Gold clear. Fine bright, lot of glycerol.
Nose: marked by aromas of fruit poached white, almond, pear and sub-wet wood.
palate: In the Palate:, the attack is fresh and sweet with notes of nuts and spices. Very persistent.
Uta and Klaus Potthoff, Philippe Blanck - July 25, 2008 

When & with what:

Ideal wine for some tasty nibbles… and can also stretch out the end of a meal, between some Brie de Meaux and a pear and grape trifle.

Scale  perception  of sweetness and acidity :

This scale is subjective, it depends on your perception of sugar and acidity. Each one sweetens its coffee differently, each one will have another perception of sweetness  and  acidity .The sugar perception is very  personnal. Our engagement by this scale is the result of the perception of sucrosity by a tasting. These indications are given for one period from three years. After this time, the perception of the sucrosity can evolve/move.
Position 4/10: Pinot Gris  with a little fatness, pinot Auxerrois and dry Gewurztraminer from cold vintages.

Press:

- Les coups de coeur du sommelier
"A Kientzheim, le Domaine Paul Blanck tire le meilleur parti du lieu-dit Patergarten. Les vignes y sont enherbées un rang sur deux et soignées le plus naturellement possible. Le Pinot Gris Patergarten 2006 est tout aussi recommandable. Lui aussi, élevé sur lies, arrive à ce subtil équilibre entre sec et moelleux qui est la marque des  grands vins d'Alsace. Au goût, on parlera de fruits blancs, de pointes de noisette et d'épices, on soulignera la finale persistante. Il accompagnera des volailles en sauce, ou aussi bien des cuisines exotiques.
Le Républicain Lorrain - 19 octobre 2008