Chasselas

Type : Aromatic dry white
Grapes: chasselas
12,5 % alc/vol.
Temperature : 8-10 °C
to drink young
Capsule à vis Stelvin.

Soil:

Gravel, sand and south-facing clay and limestone land.

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.

Tasting notes:

1st tasting:
Very beautiful pale golden-yellow hue; discreet, delicate and pale white gold tint. Beautifully brilliant.
Nose both simple and attractive, reminiscent of the juice of pears and white grapes... over a modest, ever-so-slightly spicy, aromatic backdrop... with a discreet touch of bergamot.
Mouth with a supple attack; substance and restrained flavours.
Lots of instant smelling and tasting pleasure, with subtle sensations of very-ripe fruit enveloped in a delicate winey veil, confering a delicate, almost sensual, touch on the whole.
It may not have great length, yet the finish is no less pleasant for it, subtly mixing with the scents of the nose.
Alain SEGELLE – Early October 2005
N.B.: What's more, the screwcap too reflects the spirit of this convivial universe!

2nd tasting:
"The nose is quite fragrant, conjuring up white fruit and fresh grapes. The mouth is fleshy, not too acid, supple with floral touches at the end. A slight prickle is initially detectable, but a little airing gets rid of it. Good."
Visit to Domaine Paul Blanck in Kientzheim – 12th November 2005, during the "24 Heures du Riesling Alsacien". Thierry MEYER.

When & with what:

Best drunk young, this is unmistakeably a thirst-quencher.
Perfect also with warm carrot and turnip salad or mixed diced vegetables.