Schlossberg Pinot Gris

Soil:

An exceptional vineyard: at 200-300m, the Schlossberg slope lies on the Kaysersberg migmatites and the intruding granite of Thannenkirch, of which the arenaceous character provides very fertile, mineral soil, composed both of coarse sand and clay.
The variety of minerals (potassium, magnesium, fluorine, phosphorus) determines the finesse and aromatic complexity of its wines.
Schlossberg slopes so steeply that vines are grown on terraces.

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 note:

1st tasting:
Appearance: A beautiful golden-yellow hue, with a nuance of white gold and a flash of straw. Brilliant and shiny.
Nose: Most elegant and at the same time dense. Floral and balsamic scents. Then preserved citrus fruit (crystallized orange in dark chocolate) intermingled with honey. Followed through by aromas of brioche, hazelnut and cardamom.
Palate: The attack is supple, the palate finely structured. Excellent balance between the omnipresent roundness and acidity. Sweetness and freshness dominate the finale. Has a good, long spicy finish.
An ample, rich Pinot Gris, already silky on the tongue.
Tasted in June 2004 by Isabelle Samson, trainee oenologist at Domaine Paul Blanck.

2nd tasting:
A pale colour, with a thick disk.
The nose offers up touches of gunflint, hay and hazelnut.
On the palate it is thick and rich, with beautiful, crystalline balance. There is still a little gas detectable on opening the bottle, and the finish becomes spicier. Vintage, grape variety and vineyard site are all accurately expressed in this wine, which still needs a little time. Very good.
Visit to Domaine Paul Blanck in Kientzheim – 12th November 2005, during the "24 Heures du Riesling Alsacien". Thierry MEYER - degustateurs.com

When & with what:

Game:
- pheasant cooked with grapes,
- venison with wild mushroom sauce.
Medium-matured cheese.

Press:

Exotic aromas of banana and butter with a faint lactic note. Sweet and fat but firmly built and rather laid back today, with good mineral underpining. Revealed and attractive sweetness with air, along with sound balancing acidity. Finishes with good spicy persistence. Score 89.
International Wine Cellar - Stephen Tanzer's- November / December 2003