Soil:

A Kientzheim vineyard. 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:

- 88 - 2007 Domaine Paul Blanck Riesling Patergarten
Pure aromas of flowers and minerals, with hints of vanilla and spice. Juicy and tight, with very good acidity and cut to the citrus flavors. Finishes with noteworthy precision and length. This was fermented and aged in large casks. Stephen Tanzer's International Wine Cellar - Issue 141: November/December 2008
- Alsace 2007 and 2006 - Domaine Paul Blanck, Kientzheim.

When & with what:

This wine will get along famously with a great variety of starters, from fish or meat carpaccio to shellfish or a simple summer salad.
Its attractive personality will also be underscored by white meat or fish, even served with highly exotic sauces.
Do your dishes a favour with this charmer, no lobster or crayfish will complain.

Press:

- 88 - 2007 Domaine Paul Blanck Riesling Patergarten
Pure aromas of flowers and minerals, with hints of vanilla and spice. Juicy and tight, with very good acidity and cut to the citrus flavors. Finishes with noteworthy precision and length. This was fermented and aged in large casks. Stephen Tanzer's International Wine Cellar - Issue 141: November/December 2008
- Alsace 2007 and 2006 - Domaine Paul Blanck, Kientzheim.