.... Mouth fine wine with a slight soft structure, smooth finish, candied citrus, apricot, warm brioche.
Aromatic complexity, structured, roundness, smoothness and elegance...
Terroir:
South- and south-east-facing slopes at Katzenthal, at 280-400m, which constitute a fine vineyard of 27.4 hectares.
They have double-mica Turckheim granite soils, very disaggregated.
The lie of this Grand Cru, which is sheltered from dominant winds, provides a particularly favourable microclimate which, combined with the soils' quality, gives ideal conditions for producing exceptional wines.
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 oak barrels for 12 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 aged for 2 to 3 further years before being offered for sale.
This bottle-ageing also plays a role in the wine's development. Here, the opposite of oxidization happens: thanks to certain reactions in the oxygen-free environment, the bouquet develops and takes on subtler nuances.
Tasting note:
Beautiful reflects of gold, straw yellow, very bright.
Elegant nose, with floral aromas, brioche, licorice aromas, hints of smoke.
Mouth fine wine with a slight soft structure, smooth finish, candied citrus, apricot, warm brioche.
Aromatic complexity, structured, roundness, smoothness and elegance.
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 8/10 : pinots gris, gewurztraminers rich from the grands crus Furstentum et Mambourg.
When & with what:
Très joli vin que l'on peut donc déjà aisément consommer, tout en prévoyant un gentil fond de cave vu les envies qu'il devrait susciter encore.
T° : 10 - 11°C.
Press:
89(+?)- 2007 Domaine Paul Blanck Pinot Gris Wineck-Schlossberg(these vines are now ten years old; Blanck is confident that pinot gris has outstanding potential on granite) Bright yellow. Lovely citrus aromas complicated by smoke and stone. Rather sweet on entry, then a slightly disjointed fruit bomb in the mouth, with the wine's acids not yet in harmony with its citrus and stone fruit flavors. There's plenty of life here though, and I suspect that this wine will have absorbed some of its sweetness by the time it's released in a couple years.
Stephen Tanzer's International Wine Cellar - Issue 141: November/December 2008 - Alsace 2007 and 2006
