Muscat

Soil:

Gravel, sand and calcareous clay sites, south-facing

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:

Very fine pale yellow or white colour. Delicate, luminous tints of fine light green-gold, most elegant. Beautifully bright.
The nose is exquisitely aromatic¾with Muscat one would hope for nothing less¾forward, elegant, refined, comprehensive, only a touch more expressive than it should be. Half flowery, half vegetable scents, plus hints of citrus and other tropical fruit: passion-fruit, lychees, fresh mango.
The palate has good attack, fresh and delicious. Soft savours which caress the tongue. All is delicate, discreet even (for Muscat), and restrained.
Pleasantly fresh from the start to the finish, and therefore highly recommended for enjoying before the meal with a selection of appetizers from the kitchen garden, lightly spiced, without forgetting tasty asparagus tips; or with fruit/vegetable kebabs even. T:9°C
Alain SEGELLE - Août 2006

When & with what:

- Serve with asparagus.
- Prawns with ground almonds or pistachios.
- Gaspacho, hot oysters for their iodized flavour.
- Artichauts farcis - Cuisine créative - 01/05/12006

References:

- 2004 Domaine Paul Blanck Muscat d'Alsace - Locate the Wine - 85
(75% ottonel) Palish color. Musky, perfumed aromas of lime and nuts. Quite dry and firmly built, with good purity for the vintage. Offers good texture and intensity. Finishes quite firm and dry.
Nov/Dec 06 - By Stephen Tanzer