History
Originally called Tokay d’Alsace, then Tokay Pinot Gris, this grape variety is not related in any way to the Hungarian Tokaji which comes from the Furmint grape variety. It is actually a Burgundian pinot which has been found in Alsace since the 17th century. The name Pinot Gris is generally used from 2007.
Location
Primarily produced in the named locality of Schimberg situated in the valley of Guebwiller, on a volcanic subsoil, our Pinot Gris benefits from a full South exposure.
Wine-making
Manual harvest, started the 18th September 2009. Slow pneumatic pressing, static racking. Fermentation in thermo-regulated tuns for 1 to 4 months. Maturation on lees from 6 to 8 months.
Bottled in July 2010
Bottled in July 2010
Gastronomy
- White meat in sauce
- Duck
- Game terrine
- Crusted pie
- Foie gras
- Fishes cooked in butter or cream
- Spicy dishes
- Cheeses
Serve at 12°.
Learn more about food & wine pairing
Tasting
The robe is a light yellow with an average intensity. The disk is bright, limpid and transparent. The wine has a youthful character.
The nose is varietal, with slight smoky and cocoa flavours Airing reveals more fruity notes, apricots and peach.
The onset in the mouth is fresh, delicate and moderately ample. One finds again of ripe fruit. In the middle mouth, some roundness brings full-bodiness and relief while remaining very fine.
The finish presents a balanced alcoholic base along iwth an ample and fresh structure.
The nose is varietal, with slight smoky and cocoa flavours Airing reveals more fruity notes, apricots and peach.
The onset in the mouth is fresh, delicate and moderately ample. One finds again of ripe fruit. In the middle mouth, some roundness brings full-bodiness and relief while remaining very fine.
The finish presents a balanced alcoholic base along iwth an ample and fresh structure.
