- Pinot Noir 2015: 2017 Decanter World Wine Awards BRONZE
Soil:
Kientzheim's calcareous clay.
Vinification:
Thanks to the natural yeast on the grape skins the musts start fermenting spontaneously. The process is carried out in stainless-steel vats at controlled temperatures, to enhance the expression of the Pinot Noir's aromas, and lasts 7 to 10 days. Once the fermentation is over, the wine is matured. This stage is essential, in order to fix its structure and aromas.
Elevage:
The wine is left in stainless steel until bottling in springtime, and is then left to mature for a further year in bottle before being offered for sale.
Tasting notes:
- Color: light purple red, Brilliant.
Nose : Wild berries and cherry.
Palate: light cherry and blackberry taste , good acidity , light smoky and fresh finish.
- The quality of Alsace Pinot Noir has improved a lot recently. While this is not as complex as some of the Burgundy or New World Pinots, it has finesse and poise and offers red cherry and lifted floral aromas. Supple and elegant, the palate profile echoes the nose, with peppery hints on the finish.
Note 89 - July 2016 - Decanter
When & with what:
Serve chilled and decanted with red meats: sirloin and beef tenderloin
This lovely Pinot Noir will pair extremely well with a veal filet mignon with a lightly spicy sauce and mashed celeri.
But it will also win you over on its own, thanks to its fruitiness and finesse.
Press:
- Pinot Noir 2015: 2017 Decanter World Wine Awards BRONZE - 86 points
