Type: aromatic dry whiteGrapes: Pinot Auxerrois
13 % alc/vol Temperature : 10-12 °C
To keep : 5 years
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 stainless-steel vats equipped with temperature control, a medium which maximises the expression of this variety's aromas.
Elevage:
The wine is matured on its lees in large barrels for 6 to 9 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 matured for 1 or 2 years before being offered for sale. This bottle-ageing also plays a role in the wine's development. Here, the opposite of oxidization happens: reactions in the oxygen-free environment bring about the development of the bouquet, and give it subtler nuances.
Wine tasting:
1st tasting:
Reticent nose, hints of acacia blossom. Quite thick and dry on the palate, with notable acidity and tannin. Retro-olfaction coaxes out touches of liquorice and hazelnut, and caramel on the finish. A little alcoholic also at the end. Overripe wine which nevertheless maintains good structure on the palate. Good.
Visit to Domaine Paul Blanck in Kientzheim – 12th November 2005, during the "24 Heures du Riesling Alsacien". Thierry MEYER - degustateurs.com
2nd tasting:
A Pinot of character:
Deep in colour, a handsome deep yellow hue. Lively flashes. Has a thick disk.Toasted, roasted on the nose. Apricot fragrance, vanilla almost. Then peach and tropical fruit aromas in hot pursuit. In this wine there are touches of white meat, of raw veal!Powerful attack with a structure of some breed, with depth… Then, a thick, mineral mouthful, which winds up with a nicely acidic finale and austere roasted and toasted aromas.
WINE WITH AGEING POTENTIAL.
Can already be enjoyed if given an airing in a carafe. Should keep well for some years yet, at which point we'll really be able to get to the bottom of this wine.
Best 2015/2020
Frédéric Voné, sommelier A la Cour d'Alsace, Obernai – 12th July 2005.
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.
