Pinot-Noir (rouge)

Type of wine: light Red
Grape : 100% Pinot Noir
12,5 % alc/vol
Temperature : 12°C to 14°C
To keep : 5 years to 7 years

Soil:

Vineyard situated around the mediaeval village of Kientzheim, near Kaysersberg, in the heart of Alsace.
Soil : clay/limestone
Yield : 50 hl/ha

Vinification:

Thanks to the natural yeast on the grape skins the musts start fermenting spontaneously. The process is carried out in stainless-steel vats at controlled temperatures, to enhance the expression of the Pinot Noir's aromas, and lasts 7 to 10 days. Once the fermentation is over, the wine is matured. This stage is essential, in order to fix its structure and aromas.

Elevage:

The wine is left in stainless steel until bottling in springtime, and is then left to mature for a further year in bottle before being offered for sale.

Tasting notes:

Colour: Brilliant, ruby-red colour.
Nose : Fine ripe berries (cherries, fresh blackcurrants, raspberry)
Palate: Fine, very intense, fruity acidity and soft tanin. The impression of freshness is reinforced on the finish:fruit and retro-olfaction aromas of macerated morello cherries, fresh blacurrants then cocoa and coffee. A fruity spicy cascade of ripe berries.

When & with what:

This Pinot Noir can be served with many kinds of food, particularly lamb, cheese, vegetarian dishes and any grilled food. It is also appetising on its own, served slightly cooled.
Serve well-chilled in a carafe, with red meat: Porterhouse steak and fillet of beef.
Perfect from spring through to autumn, it will prove an elegant match for all your dishes.

Press:

-“ Le croquant et le mordant des fruits rouges...
Le pinot noir est l'une des plus anciennes variétés de raisin. Indissociable des grands bourgognes, Romanée-Conti en tête, sa finesse et ses arômes de fruits rouge si caractéristiques en ont fait une référence appréciée aux quatre coins du globe.” Véronique Raisin
LE CROQUANT DU FRUIT - ALSACE PINOT NOIR 2006 - Domaine Paul Blanck

- “Peu tanniques, expressifs et fruités : ainsi se caractérisent les pinots noirs alsaciens.
Son nez intense de cerise et de petits  fruits rouges est fidèle au cépage ; en bouche, la matière se révèle souple et fine, et les tannins élégants. Minéral, frais et agréable, il sera conseillé servi très frais sur un filet de boeuf ou un mignon de porc.
Assurément un vin agréable et facile d'abord.”
GAULTMILLAU - JAN/FEV 08