Pinot Auxerrois Vieilles Vignes

Type du vin : aromatic dry white
Cépage : Pinot Auxerrois
Alcool : 13 alc/vol
Température : 8 - 10 °C
Conservation : 5 années
Terroir:
Gravel, sand and south-facing clay and limestone land.
Vinification:
Wines are vinified in temperature-controlled stainless steel vats. Fermentation by the action of natural indigenous yeast.
Dégustation:
Appearance: Pale yellow with a tinge of green, definite tears.
Nose: The finesse of the nose promises a delicate wine.
Palate: Full-bodied and invigorated by the granite's keen acidity, it has an exotic character and good balance.
Accords mets-vins:
Terrines, patйs, fish, splendid with salmon.
Barbecue Shrimp and Biscuits - Wine Spectator Menu - May 31, 2003- Wine Spectator.
Références:
- The demure, honey scented 2000 Pinot Auxerrois is a light to medium-bodied, soft, and easygoing wine. Fat white fruits flavors can be found in. Its simple yet appealing character. Drink it over the next 12-18 months.
Robert M.Parker, Jr.'s - The Wine Advocate - Closing Date: 10-30-02 Issue 143.

- "Fat, ripe and rich, good depth and grip, good drive and intensity, long, very good.
The Vine n°192 January 2001.
Atypical, yet simply delicious, this white is rich and off-dry, with rose, vanilla and pear aromas and favors picking up smoke on the palate. It has a strong backbone of acidity and a broad-shouldered structure, finishing with an earthy, mineral element. Drink now through 2005. 700 cases made (BS). Score 90 - June 2002 - Wine Spectator.

The Pinot Auxerrois V.V.2000 has ripe pear, honey and vanilla flavors that harmonize with the guava and pepper. The rich sauce brings out acidity hidden in the wine, giving it better balance and making it more refreshing. "It has a synergy effect ,"and gives the barbecue sauce depht."
Louis Osteen keeps fine dining honest in south Carolina. Barbecue Shrimp and biscuits
Wine Spectator Menu - May 31, 2003.