Delicat and floral nose, elegant yet complex, of rose petal and spices.
A Kientzheim vineyard.
Clay-limestone soil, gently sloping, south-facing.
The juice is extracted with infinite care in our air-bag press. The slow, gentle pressing avoids crushing the stalks and pips.
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
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
fine, clear, bright yellow colour
Fine, lasting legs which generously cover the glass.
A delicat and floral nose, elegant yet complex, of rose petal and spices.
The wine is spicy and full on the palate, yet has lasting freshness. No undue heaviness, and fine balance, with the acidity and the softness complementing each other admirably.
This wine stands on its own, a little too powerful as an aperitif perhaps, but will provide a pleasant surprise if allowed to round off the meal.
A delight to drink from now onwards, but it will certainly age well.
Scale perception of sweetness and acidity :
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: Pinot Gris with a little fatness, Pinot Auxerrois and terroir Gewurztraminer from cold vintages after 3/4 years of evolution in the bottle
When & with what:
An aperitif wine, it stands on its own.
Otherwise, serve with ewe's milk cheese from the Pyrenees, or parmesan cheese from Italian ewes.
Press:90 - 2007 Domaine Paul Blanck Gewurztraminer Altenbourg
Pale bright yellow. Tight aromas of citrus peel and ginger, with a hint of smoked meat. Subtle, minerally and fairly dry (under ten grams per liter r.s., according to Blanck), with lemon and spice flavors nicely framed by ripe acids. Very easy to drink, well-balanced and food-friendly. And nicely aromatic on the finish. Stephen Tanzer's International Wine Cellar - Issue 141: November/December 2008 - Alsace 2007 and 2006