Paul Blanck Gewurztraminer 2012 Alsace 16.5 Drink 2013-2015.
Paul Blanck, Furstentum Riesling 2007 Alsace Grand Cru 16 Drink 2010-2014.Paul Blanck Gewurztraminer 2012 Alsace 16.5 Drink 2013-2015 :
100% Gewurztraminer from the Blanck family’s 23 year-old vines around the village of Kientzheim. Planted at a density of 4,800 vines/ha on gentle clay and limestone south-facing slopes. 20% of grapes from the Grand Cru Furstentum site were added. Hand-harvested with an average yield of 60 hl/ha. Long, gentle pressing in a pneumatic bag press was followed by short skin contact. Spontaneous fermentation with indigenous yeasts lasting up to 8 weeks in temp-controlled stainless steel tanks. No malo and aged 4 months on the lees. Bottled April 2013. Winemaker Frédéric Blanck. Suitable for vegetarians and vegans. TA 4.2 g/l, pH 3.62, RS 18.0 g/l. IWSC 2013 Bronze Medal.
Heady, smoky, almost catty aromas. Lots of fun if served cool enough with only the merest hint of floral air freshener. Clean and long. 13.5%
Paul Blanck, Furstentum Riesling 2007 Alsace Grand Cru 16 Drink 2010-2014 :
100% Riesling from the Furstentum vineyard, which lies at 400m altitude, facing due south. The 40-year-old vines are grown on a very stony soil and cultivated naturally with minimal intervention. Juice was carefully extracted in a pneumatic press to avoid crushing the stalks and pips. Fermentation started of its own accord thanks to the natural yeast present in the juice and proceeded in temperature controlled stainless steel vats for 4 - 10 weeks. No malolactic and aged for 12 months on fine lees in large oak foudres. Matured in bottle for a further 2 - 3 years before release. Winemaker Frédéric Blanck. Unfined so suitable for vegetarians and vegans. TA 8.1 g/l, pH 3.09, RS 13.4 g/l.
Very pale still. Interesting nose but almost too developed on the nose. And a bit chewy too. Not sublime. 13.2%