" Very Pinot Gris aromas and flavors of peach, pear, buttery custard cream and delicate smoky spices....
Ian d'Agata - Score 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 stainless-steel vats equipped with temperature control, a medium which maximises the expression of this variety's aromas.
Elevage:
Once the fermentation is finished, the wine has to be matured. This stage is essential, in order to fix its structure and aromas.
As the wine matures, the tiny particules in suspension gradually sink to the bottom of the vat and form a deposit, which contributes richness.
Wine Tasting :
Delightful to look at, a pale golden yellow hue. Beautifully limpid.
Luminous flashes, twinkling, of pale straw gold.
Minute beads of gas.A gentle nose, giving off a subtle aromatic mix of fruit flesh (peaches, nectarines) and cereal grain.
Never too talkative when it's young, Pinot Gris. Attack both delicate and concise, confering liveliness and gaiety.
Has tiny beads of gas, which vanish when confronted with this chubby, thick, nicely fleshed-out and sappy body of wine.Exquisite feel, reminiscent of angora wool, calling to be both fingered and caressed.Pleasant winey flavours, fruity at first then developing into a smooth balsamic style.
A most pleasant wine of thirst and meditation, to tuck into in 3 to 5 years. Serve at 9-10°C.
When & with what:
Pancakes, steamed dishes, tandoori, also dishes prepared with yoghurt. 9-10°C.
And why not surprise yourself? Temper the ardent youthfulness of this wine with some Carré de l’Est, Feuille de Dreux or medium-matured Brie.
Press :
- Gold-tinged yellow. Very Pinot Gris aromas and flavors of peach, pear, buttery custard cream and delicate smoky spices. The wine's creamy mouthfeel, very typical of Alsace Pinot Gris, is nicely lifted by zippy acidity. Finishes creamy and long, with lingering sweet, peppery spices. An outstanding entry-level Pinot Gris, Blanck’s is a benchmark for the variety at this low price point. The grapes grow on mainly calcareous clay and granite soils that are less sandy than those that Blanck planted with Pinot Noir.
- Ian D'Agata - Score 90 - April 2015
Pinot Gris - 91 points $25
3,333 cases made
Shows the waxy side of Pinot Gris, with accents of honeycomb, lemon, wax, chamomile and almond skin lacing flavors of dried papaya
and fruit cake. Well-balanced, showing plenty of acidity and stony minerality.
Drink now through 2020.-A.N.
L'abus d'alcool est dangereux pour la sant�. A consommer avec mod�ration.
