" Sleek and minerally, this light-bodied white features fresh acidity, with flavors of apricot, lemon preserves, smoke and spring forest. Drink now through 2017."
Gravel, sand and south-facing clay and limestone land.
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.
Once the fermentation is finished, the wine has to be matured. This stage is essential, in order to fix its structure and aromas.
As the wine matures, the tiny particules in suspension gradually sink to the bottom of the vat and form a deposit, which contributes richness.
Color: Intense straw yellow.
Nose: At first , lemon is expressed.
After aeration, the aromas of flowers, peach and apricot pits, skins of grapefruit dominate.
Taste: very nice start , the wine is then fresh and well balanced.
This wine is young, it is salivating. Beautiful Wine with immediate pleasure and conviviality.
Tasting note: "A bright and beautiful white with sliced melon, flowers and mineral character. Medium to full body, crisp acidity and clean finish. Drink now." (26-Sep-2015) James Suckling
" Sleek and minerally, this light-bodied white features fresh acidity, with flavors of apricot, lemon preserves, smoke and spring forest. Drink now through 2017." 4500 cases made - 87/100 - Wine Spectator
When & with what:
Pleasant, jolly, and not in the least hard or heavy, the ideal wine for vegetarian food, warm asparagus or shellfish in cream, or any tasty starters, and indeed for a delicious käsekuchen. T: 9°C.
Excellent with seafood, light-flavored meats, light-medium sauces and
mild-flavored cheese choices.
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 personal.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 3/10: Riesling with a little fatness, pinot blanc and muscat.