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:
