Muscat

Type:  aromatic dry white
Grapes : Muscat,
Made with 2/3 of muscat ottonel and 1/3 of muscat d’alsace.
12,5 % alc/vol
Temperature : 10-12 °C
to keep : 5 years

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:

Robe : Jaune doré, reflets or blanc, belle brillance.

Nez : Intense. Parfum muscaté et floral ennivrant. A l'aération, les fleurs s'estompent sous les épices (poivre blanc) et une senteur de pierre à fusil.
Bouche : Attaque vive, belle matière et grande fraîcheur. Les arômes minéraux s'imposent. Vin de muscat onctueux avec une belle matière atypique. Jolie persistance sur les agrumes, les zestes de citron.
Bien structuré, il s'agit là d'un beau vin de gastronomie.
Dégusté en juin 2004 par Isabelle Samson, oenologue en stage au Domaine Paul Blanck.

When & with what:

Goes very well with asparagus, or (to be a bit more original) fish dishes: trout with almonds for instance.
Or fruit salad of melon, raspberries, strawberries and redcurrants.