Gewurztraminer Les Princes Abbés 2006

Technical information

  • Alcohol : 12.84°
  • Acidity (sulphuric acid) : 2.90 grs/l
  • Residual sugar : 12.9 grs/l

Technical sheet elaborated by Mr Pascal LEONETTI
"Best Sommelier of France 2006"
"Best Young Sommelier of France 2003"

History: 

Probably the most renowned wine in Alsace, Traminer comes from the North of Italy and dates back to the 16th century. Gewurztraminer (literally spiced or musky Traminer) is a selection of the most aromatic Traminers, and becomes Gewurztraminer 1950.

Location: 

Gewurztraminer Princes Abbés comes mainly from our named localities of BOLLENBERG and BUX as well as from the young vines from our Grand Cru vineyards.

Wine-Making: 

Slow pneumatic pressing, static raching. Fermentation in thermo controlled tuns for 1 to 4 months. Aging on lees for approximately 6 to 8 months.

Tasting: 

The robe is a golden yellow with light green reflections of a beautiful intensity. The disk is bright, limpid, transparent. The wine displays concentration and a youthful quality. The nose is frank, pleasant, distinguished. It gives out a good intensity on a dominant of fruity, exotic scents (grapefruit, citrus fruits, lychee) as well as an airy floral character (rose, peony...) Airing amplifies the scents previously mentioned and reveals the spices (cumin). The nose demonstrates the perfect health of the grapes. The complex varietal range brilliantly reveals itself.
The onset in the mouth, moderately ample, gives out a marrowy hint. The alcoholic base is vigorous and full-bodied.
One evolves on a medium with a defined vivacity. The spice range maintains its distinctive character. A typical touch of bitterness is perceived. The finish offers a good length (7 caudalies) and a defined vivacity with a lingering bitterness. The well-balanced structure presents a beautiful varietal profile in a chiselled range, without being too exuberant.

Gastronomy: 

The wine is the perfect companion of washed-rind cheese, not overly ripened, such as Munster, and also goes well with skewered crayfish with turmeric. Presently ready to be savoured at a temperature of 11°.