Technical presentation
| Bottling : | July 2007 |
|---|---|
| Acquired alcohol : | 13.0 ° |
| Residual sugar : | 2 g/l |
| Total acidity : | 3.3 g/l H2SO4 (5.1 g/l Acide Tartrique) |
| pH : | 3.50 |
| Yield : | 79 hl/ha |
| Average age of vines : | 31 years |
| Sweetness index : | 1 |
| Soil : | Gravely soil and calcareous |
Description of the wine Pinot d'Alsace 2006
In the continuation of 2004 and 2005, 2006 is produced from the classic blend of 70% Auxerrois and 30% Pinot Blanc grape, originating from both Herrenweg and Rotenberg vineyard. Most Pinot Blanc or Pinot are actually made with very little Pinot Blanc, as it is largely used for sparkling wines in Alsace. Auxerrois is a very interesting grape. The vines are very similar to Chardonnay except a small leaf detail, but Auxerrois grapes are perhaps more aromatic and have much less structure and acidity. Auxerrois ripens very well in the Alsace climate, so, if there is a problem, it is more often the lack of acidity. This is the reason why we planted the Rotenberg with some Auxerrois. The slower ripening calcareous vineyard ensures that the grapes have a natural higher acidity and better structure. We also insist in keeping some Pinot Blanc in the blend, as it also brings more acidity. The 2006 fermented faster than usual and finished completely dry, hence the slightly earlier bottling.
Tasting notes
01/2008 : This is classic Pinot d’Alsace. The nose exhibits delicate buttery/fruity aromas. The palate feels gentle and dry, there is no sweetness, but there is a certain roundness and well being on the finish that make it a very easy drinking wine. It is hard to describe perfect food combination, as it will pair most dishes very well, as long as they are not very sophisticated.