History
Originally named Tokay d’Alsace, then Tokay Pinot Gris, this type of vine is not related to the Hungarian Tokaji which comes from the Furmint type of vine. In reality it is a pinot from Burgundy that became known in Alsace from the 17th century. The name Pinot Gris is generalized since 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 on 23/09/2010. 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 August 2011.
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 yellow straw reflections. The disk is bright and limpid.
The nose is open with autumn fruits flavors (quince, baked apples)
Airing reveals honeyed and crystallized notes.
The onset in the mouth is ample but remains fresh. In the middle mouth, a little bit of roundness delicately supported by the acidity of the wine.
Technical sheet elaborated by M. Pascal Leonetti
Best Sommelier of France 2006
Sommelier at l’Auberge de l’Ill (*** Michelin)
