Off dry wine whose structur combines acidity and mineral components.
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.
wines
Wine Tasting :
Off dry wine whose structur combines acidity and mineral components.
It’s focused and showes withe fruits like peaches, papaya and white spices.
Well balanced with a vibrant structur of exotic and minerals.
Nice flesh.
When & with what:
This Tokay Pinot Gris will partner poultry, turkey stuffed with chicken liver, and thin slices of duck with green pepper very well, as well as roasts, game and lamb.
Press :
- Has been awarded a Silver Medal by the tasting panel at the International Wine Challenge
- Subtle in flavor but not presence, with an arugula pepperiness accenting the peach, orange and mineral notes. This is young and has a sense of elegance, but needs time to integrate. Best from 2004 through 2010. 400 cases made. note 90/100
Wine Spectator -
When & with what:
Ideal wine for Chinese and Thaï cuisine
Veal and spicy poultry
References:
BRONZE INTERNATIONAL WINE CHALLENGE 2011 - QAULITY ASSURED
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 5/10: off dry
Equivalent: pinot gris
