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Pinot Blanc 2010


Pinot-Blanc 2010

Bottling date :
September 2011
Alcohol :
Residual sugar :
4.0 g/l
Total Acidity :
4.2 g/l H2S04
pH :
Yield :
45 hl/ha
Optimum drinking period :
Average age of the vines :
35 years
Terroir :
Oligocene calcareous and gravelly soil
Indice :

Description :

For many years now, our Pinot Blanc is made from Auxerrois (70%) and Pinot Blanc (30%) grapes originating from the Herrenweg and Rotenberg vineyard. Most years, the Rotenberg plays a key role as its limestone soil brings the structure and acidity necessary to balance the richness of the gravelly soils of the Herrenweg area. As such, Auxerrois is also a slightly less acid grape variety and is a little more precocious than Pinot Blanc. Auxerrois does remain the main grape variety of this blend as we like the smaller grapes, more aromatic expression and the fact that Auxerrois reaches phenolic ripeness more evenly. In 2010, however, such considerations were less important as both grapes achieved perfect ripeness and kept a great acidity. The fermentation was fast and the wine fermented to the end of the sugars.

Tasting Notes :

3/2012: the nose is now starting to open up towards white fruit aromatics (peach, yellow plum) and despite still far away from its best expression, is already showing an interesting complexity. The palate is ample, tight with great length for such a wine. Probably a future classic and best example of Pinot Blanc we’ve made recently. The finish is dry and shows a nervous structure. Excellent with salads, chicken, fish…