Type : aromatic whiteCépage : Gewurztraminer
13 % alc/vol.Temperature : 11 - 12 °C
To keep: 10 years
Soil:
A Kientzheim vineyard.
Clay-limestone soil, gently sloping, 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.
Wine Tasting:
Beautiful colour of deep yellow and green reflects.
Nose : Intense flavors of honey and candied fruits: pear, banana pancake, spicy notes of cinnamon , cardamome and brioche.
Palate : A hedonist’s delight. Luscious in tecture and expressiv with the grape’s varietal notes . It melts in the mouth with flavors of litchee and spices. Licorice aftertaste.
Drink now through 2010.
When & with what:
Excellent aperitif wine, self-assured and needing no props.
With food: poultry dishes prepared with peaches, fresh goats' milk cheeses or nut cheeses.
Alsacian apple tart.
Press:
- Les vins et la mer :vec le saumon fumé
"Pour se confronter au sel, au fumé, au moelleux du poisson, un vin bien structuré avec du gras, de l'acidité, sorti des cuves de l'un des excellents vignerons d'Alsace.
Nez de rose, d'agrumes, de fruits blancs et d'épices, il a une touche très originale. Vin opulent et complexe avec une bouche ample et généreuse. Servir aux alentours de 8-10°C. "
CUISINE ACTUELLE HORS SERIE - Déc.04/Jan 05 - Joyeuses fêtes 90 recettes.
