Technical presentation
| Bottling : | September 2011 |
|---|---|
| Acquired alcohol : | 13.6 ° |
| Residual sugar : | 4.0 g/l |
| Total acidity : | 4.2 g/l H2SO4 (6.4 g/l Acide Tartrique) |
| pH : | 3.4 |
| Yield : | 45 hl/ha |
| Average age of vines : | 35 years |
| Sweetness index : | 1 |
| Soil : | Oligocene calcareous & gravely soil |
Description of the wine Pinot Blanc 2010
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
03/2012 : 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…