I like to associate it with a spicy cuisine, calf curry or washed-rind cheeses.
KITTERLE was distinguished right from 1699. In 1782, twelve “schatz” of vines turned out to belong entirely to the Jesuits from Ensisheim. It has been sold under its own name since 1830.
“Le Brise-Mollets” ; “Calf-breaker” : it was given this local nickname by the vinegrowers who worked in the breathtakingly high vineyards on steep slopes, often as steep as 1 in 2. This volcanic-sandstone plot is on a unique site, on a steeply sloping rocky outcrop facing three ways (south-west, south and south-east). The light, sandy soil, which is kept back by huge drystone walls, only gives very low yields.
Hand-picked, put into crates. Whole bunches pressed. Static settling of the must. Fermented in temperature controlled tuns. Raised on the less for 8 months.
The robe is a strong golden yellow with light reflections of good intensity. The disk is bright, limpid, transparent. The wine shows concentration and bloom.
The nose is frank, pleasant with a beautiful intensity. The range of fragrances expresses a candied, overmatured dominant, exotic fruits, mango, pineapple. Airing remains complex but reveals delicate floral and smoky hints. The nose combines richness and complexity, beautiful overmaturity.
The onset in the mouth is ample and fleshy, mellow. The alcoholic base is full-bodied. One evolves on a sharp, edgy and finely sparkling medium. The aromas are centered on candied scents, overmaturity, exotic fruits, pineapple, grapefruit, mango, always this underlying floral character and a smoky hint. One notes a frank bitterness.
The final presents a good length, 7-8 caudalies, a frank vivacity and a persistent bitterness. The dense and rich structure is well balanced by the sharpness of the middle mouth. The range of aromas still needs time.
Technical sheet elaborated by M. Pascal Leonetti
Best Sommelier of France 2006
Sommelier at l’Auberge de l’Ill (*** Michelin)
- Spicy salads (mexican, marocan, indian…)
- Foie gras
- Exotic dishes (coconut milk, safran…)
- Salty-sweet dishes
- Cheeses such as blue, munster…
- Pastry, tart, cream or mousse (avoid chocolate)
Serve at 12°C