History
Although the Pinot Blanc is a very ancient grape variety (already known in the 16th century), it was only truly recognized a few years ago. It does not come from Burgundy, but the north of Italy. It was first introduced by the Anglo-Saxons, and then gradually discovered by the French who appreciated its freshness, suppleness and ability to go with food.
Location
Our Pinot Blanc mainly comes from our SAERING and SPIEGEL Grand Cru plots and BUX and BOLLENBERG plots.
Wine-making
A blend of 30% Pinot Blanc and 70% Auxerrois.
Pressed pneumatically. Static settling of the must. Fermented in temperature controlled tuns from 1 to 4 months. Raised on the lees for 4 months. Bottled within the years.
Pressed pneumatically. Static settling of the must. Fermented in temperature controlled tuns from 1 to 4 months. Raised on the lees for 4 months. Bottled within the years.
Gastronomy
- Pate
- Roasted pork and fried potatoes
- Lamb tajine
- Meat fondue
- Roasted white meat
- Red meat
- Game
- Cheeses
Serve at 16°C
Learn more about food & wine pairing
Tasting
The robe is a light golden yellow with green reflections of a beautiful intensity. The disk is bright and limpid.
The nose is pleasant, expressive and reveals a dominant of buttered flavours, brioche. One perceives a slight underlying fruity character of green apple, pistachio.
Aeration enhances the whole and indicates a slight empyreumatic note.
The nose presents a ripe range and although somewhat atypical, it loses none of its smoothness.
The onset in the mouth is moderately ample, the alcoholic base well balanced, one evolves on an incisive, sharp and airy medium. The range of flavours is reserved but centred on white flesh fruits, apple, butter, slightly smoked brioche.
The finish offers an mederate length and a sharp vivacity.
The structure shows verticality and develops fine attributes.
The nose is pleasant, expressive and reveals a dominant of buttered flavours, brioche. One perceives a slight underlying fruity character of green apple, pistachio.
Aeration enhances the whole and indicates a slight empyreumatic note.
The nose presents a ripe range and although somewhat atypical, it loses none of its smoothness.
The onset in the mouth is moderately ample, the alcoholic base well balanced, one evolves on an incisive, sharp and airy medium. The range of flavours is reserved but centred on white flesh fruits, apple, butter, slightly smoked brioche.
The finish offers an mederate length and a sharp vivacity.
The structure shows verticality and develops fine attributes.
Technical sheet elaborated by M. Pascal Leonetti
Best Sommelier of France 2006
Sommelier at l’Auberge de l’Ill (*** Michelin)
