With subtle spice, mineral freshness, richness and zip, it's an invigorating tonic in a glass. Absolute genius." by Olly Smith
Soils
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.
Tasting notes:
Un vin ample au nez floral, sec en bouche avec du gras et une fine salinité. Délicieux.
A full bodied wine with a floral note, dry with a bag of fatness, delicately salted, delicious,
14.5/20 2010-2015
Visite le 7 avril 2010 - Thierry Meyer - l'Oenothèque d'Alsace
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
References:
Le millésime 2008 a donné beaucoup de fraîcheur à ce bel auxerrois, d'habitude plus rond, ce qui lui sied bien.
Alsace. Les champions du rapport qualité-prix - SPECIAL VIN - LE FIGARO MAGAZINE - 29 octobre 2011
"ooh, this is a cracking and unusual find. Ever tasted Auxerrois? Get
in. With subtle spice, mineral freshness, richness and zip, it's an
invigorating tonic in a glass. Absolute genius." by Olly Smith (Daily Mail,
18th of March 2011)
