Auxerrois Vieilles Vignes

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2026-10-25 Print

Forgotten grape varieties

Auxerrois Vieilles Vignes

2014

1 bottle of 0.75 L

Gold-tinged straw color. Intense vanilla, caramel and sweet spice notes complicate roasted banana and crystallized papaya on the captivating nose. Rich and sweet in the mouth, ...

-- Ian D'Agata - Socre 90 - April 2015

Soil:

Gravel, sand and south-facing clay and limestone land.

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 large oak barrels equipped with temperature control, a medium which maximises the expression of the minerals of the juice.

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.

Winetasting :

Gold-tinged straw color. Intense vanilla, caramel and sweet spice notes complicate roasted banana and crystallized papaya on the captivating nose. Rich and sweet in the mouth, showing a youthfully chewy tannic quality, Finishes very ripe and soft, with moderate length and a hint of alcoholic warmth. The grapes are grown in a triangular plot located between the upper Furstentum and the Rosenbourg vineyards. (I also retasted the 2010 version and it's still drinking splendidly, but that vintage was aided by much higher acidity than the 2012.)

-- Ian D'Agata - Socre 90 - April 2015

When & with what:

An easy match for white meats and poultry.
Meat kebabs with a salad of mixed lettuce varieties, olive oil, almonds, peanuts.
Veal cutlets.

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 3/10: Riesling with a little fatness, Auxerrois and dry Gewurztraminer from cold vintages.

Press:

Presse&Médailles

Paul Blanck Alsace. 2014 Schlossberg Grand Cru Riesling 95 Points, 2012 Furstentum Grand Cru Pinot Gris 94 Points, 2014 Furstentum Grand Cru Riesling 94 Points, 2014 Patergarten Pinot Gris 92 Points, 2012 Altenbourg Gewurztraminer 92 Points, 2015 Pinot Gris 91 Points, 2015 Rosenbourg Riesling 90 Points, 2016 Gewurztraminer 90 Points, 2016 Riesling 89 Points, 2012 Schlossberg Grand Cru Riesling 93 Points, 2009 Furstentum Grand Cru Vieiiles Vignes Gewurztraminer 93 Points, 2011 Furstentum Grand Cru Riesling 93 Points, 2012 Sommerberg Grand Cru Riesling 92 Points, 2012 Wineck-Schlossberg Grand Cru Riesling 91 Points, 2013 Patergarten Pinot Gris 91 Points, 2015 Gewurztraminer 90 Points, 2014 Vieilles Vignes Auxerrois 90 Points, 2015 Pinot Blanc 87 Points, 2014 Pinot Gris 89 Points, 2014 Gewurztraminer 88 Points, 2014 Riesling 86 Points, 2008 Altenbourg Gewurztraminer 92 Points, 2001 Grand Cru Schlossberg Riesling 92 Points, 2001 Grand Cru Furstentum Riesling 92 Points, 2001 Rosenbourg Riesling 88 Points, 2001 Grand Cru Sommerberg Riesling 89 Points, 2002 Patergarten Riesling 88 Points,2001 Pinot Blanc 90 Points

13/11/2017

Auxerrois Vieille vigne 2014 Domaine Paul Blanck

24/03/2017