Gewurztraminer Les Princes Abbés 2008

Technical information

  • Alcohol : 13,05°
  • Acidity (sulphuric acid) : 3,20 grs/l
  • Residual Sugar : 25,7 grs/l
  • Gewurztraminer Les Princes Abbes
Gewurztraminer Les Princes Abbes
  • Gewurztraminer Les Princes Abbes
  • Gewurztraminer Les Princes Abbes
It accompanies perfectly all kinds of spicy dishes from oriental, Chinese, Indonesian or Indian cuisines.
History: 
The Traminer is probably the most famous Alsace wine. It comes from the North of Italy and dates from the XVI century. The Gewurztraminer (literally means spicy or musky Traminer) is a selection of the most aromatic Traminer wines and bacame Gewurztraminer around the year 1950.
Location: 
Our Gewurztraminer comes mainly from our named localities of Bollenberg and Bux as well as from the young vines from our Grand Cru vineyards.
Wine-Making: 
The harvest for our Gewurztraminer 2008 started on 8 October 2008. Slow, pneumatic pressing was followed by static racking. Fermentation in thermo-regulated tuns for one to four months. Maturation on lees from six to eight months. Bottled in June 2009.
Tasting: 
The robe is yellow with pale gold reflections, of good intensity. The disc is bright, limpid and transparent. The wine has a youthful feel.
The nose is aromatic, exhilarating and typical with notes of rose and oriental spices. Airing enhances the floral notes and brings out freshness.
In the mouth, the onset is moderately ample, a touch of bitterness can be perceived but remains very fresh. The middle mouth is melting and slightly mellow, the alcoholic base makes the wine full-bodied and brings structure.
The finish is of a good length with notes of nutty fruits brandy (quetsch-plums). A beautiful freshness can be found, provided by the acidity that is a characteristic of the vintage, as well as a touch of bitterness. The wine is very airy, full of finesse without heaviness. The archetype of a table Gewurztraminer.
 
Technical sheet elaborated by M. Pascal Leonetti
Best Sommelier of France 2006
Sommelier at l’Auberge de l’Ill (*** Michelin)

 

Gastronomy: 
  • Spicy dishes (oriental, chinese, thaï, indonesian or indian)
  • Foie gras
  • Sweet-salty dishes
  • Cheeses like munster, blue or pont l’evêque
  • Pastry, tart, creme or mousse (avoid chocolate)
Serve at 12°C.