Furstentum Gewurztraminer Vieilles Vignes

Perfumed aromas of orange, nectarine and mirabelle lifted by rose petal and cinnamon. Smooth and nicely concentrated, ...A very round and seamless gewurztraminer with a smooth, long aftertaste. ...Nov/Dec 06- By Stephen Tanzer

Soil:

Furstentum lies at 400m altitude, facing due south.
It is one of the last remaining vestiges of the sub-Mediterranean era which Alsace experienced.
The soil is very stony and drains well because the calcareous bedrock breaks through.

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 oak barrels for 12 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 aged for 2 to 3 further years before being offered for sale.
This bottle-ageing also plays a role in the wine's development. Here, the opposite of oxidization happens: thanks to certain reactions in the oxygen-free environment, the bouquet develops and takes on subtler nuances.

Tasting notes:

Color: yellow gold. beautiful bright glare of fat.
Nose: marked by scents of exotic fruits: lychee, notes smoke, pepper exotic.
In the Palate: the attack is fresh and sweet fruity deep, intense emotion, chestnut honey.
Philippe BLANCK, October 2008

Scale  perception  of sweetness and acidity :

This scale is subjective, it depends on your perception of sugar and acidity. Each one sweetens its coffee differently, each one will have another perception of sweetness  and  acidity.The sugar perception is very  personnal.Our engagement by this scale is the result of the perception of  sucrosity by a tasting. These indications are given for one period  from three years. After this time, the perception of the sucrosity can evolve/move.
Position 8/10 : pinots gris, gewurztraminers rich from the  grands crus Furstentum et Mambourg.

When & with what:

Desserts in which spices play a leading role.
Apricot cake with almonds.

Press:

 - Note: 90 - Pale gold. Perfumed aromas of orange, nectarine and mirabelle lifted by rose petal and cinnamon. Smooth and nicely concentrated, with lovely inner-mouth aromatic character. Sweetish (14.7 g/l r.s.) but not excessively so. A very round and seamless gewurztraminer with a smooth, long aftertaste. Impressive if somewhat sweet wine, with noteworthy purity for the vintage.
Nov/Dec 06- By Stephen Tanzer

- Le domaine Blanck propose une belle sélection de grands crus, dont l'illustre Furstentum sur lequel le gewurztraminer prend des allures de seigneur. Il salue avec panache un roquefort, pour ensuite mener la danse sur un bal de confiseries : tuile croquante au sabayon, couronne de l'avent à l'ananas et bonshommes de neige.
Cuisine et Vins de France - DEC 08/JAN 09