Furstentum Pinot Gris (SGN)

Type : Rich and sweet
Grape: 100% Pinot Gris.
12 % alc/vol.
Température : 11 - 12 °C
To keep : 20 years

Soil:

The Furstentum Grand Cru lies at 400m altitude, facing due south.
It is one of the last remaining vestiges of the sub-Mediterranean era which Alsace experienced.
The soil is very stony and drains well because the calcareous bedrock breaks through.

Vinification:

The grains nobles are picked grape by grape during successive passages through the vineyard. They are in a shrivelled, concentrated state at the moment of picking, having been affected by "noble rot" (Botrytis Cinerea). This concentration masks the varietal characteristics somewhat, yet gives the wine exceptional complexity and power.
The juice is delicately extracted in our air-bag press. The slow, gentle pressing avoids crushing the stalks and pips.
The fermentation proceeds at a controlled temperature in stainless-steel vats.
It gets under way of its own accord thanks to the natural yeast found on the grape skins. As for the Botrytis Cinerea, it concentrates the grapes' sugar levels (80 to 150 g/l of residual sugar) and acidity. The resulting sweet wine is complex and very concentrated, and has enormous ageing potential.

Elevage:

Once the fermentation is over, the wine must be matured. This stage is essential, in order to fix its structure and aromas.
As it matures, the tiny particules in suspension (residue of stalks and skins, yeast and protein substances) gradually sink to the bottom of the vat and form a deposit, which contributes body to the wine. Bottling then takes place, and the wine is aged for 4 to 5 years before being offered for sale.
This wine is more powerful than the Vendanges Tardives, and may be kept for 15 years or more

Tasting note:

1st tasting:
Appearance: Intense, rich golden yellow.
Nose: Aromas of honey, tropical fruit, then raisins and roasted hazelnuts. Then preserved fruit and dried apricot scents are detected, finally fruity, ripe blackcurrant notes and a delicate elderflower perfume dominate.
Palate: Supple attack, round and voluptuous. A heady but very lively wine. Great elegance. The finale is both fresh and sweet. Superb length with a sumptuous finish of dried-apricot jam.
A magnificent, concentrated wine of strong yet classy perfume. Its opulence is perfectly balanced by its ever-present freshness.
May be enjoyed now, but has great keeping potential, and can safely be forgotten in a corner of your cellar....
Tasted in June 2004 by Isabelle Samson, trainee oenologist at Domaine Paul Blanck.

2nd tasting:
Very fine colour, yellow - gold - light bronze. Splendid tints, between topaze and brass – pale mahogany. Sublime limpidity.
Nose of a great richness, bringing together delicious comfits and sensual spice; and also, cannon fire, raw hide, amber and opoponax (or confusion of wax and fern), without forgetting other very sensual aromatic caresses: flowery and melliferous spices overlying an exquisite fondant of quince jelly. All seem both ever-changing and rich. Palate of delicious vitality; attack and fleshy wrapping almost indissociable. Great richness in a delicious basin of sensuality and Olympian vitality.
Enormous character, set in velvet... for "feeling", rather than "tasting"... but then we could also stop at many other details... just observing, maintaining a most captivating and sumptuous "virtual" freshness. Really a great treat as it is, and not only virtual... for a good decade more, at least.
Note 19.5/20
Alain SEGELLE – 20th July 2005.

When & with what:

For enjoying as an aperitif.
With dessert: Crème brûlée with red fruit.
Chocolate mousse or charlotte.