Muscat Les Princes Abbés 2009

Technical information

  • Alcohol : 12,18°
  • Acidity : 3,79 grs/l
  • Residual Sugar : 0,6 grs/l
  • Muscat Les Princes Abbes
Muscat Les Princes Abbes
  • Muscat Les Princes Abbes
  • Muscat Les Princes Abbes
I like to serve it at the beginning of the meal with fresh asparagus and cooked ham or fresh goat cheese with chives.
History: 
Muscat is a very ancient grape variety, first mentioned in 1510. Of eastern origin and very defferent to the sweet Muscat, it is the result of a blend of two grape varieties, Muscat d'Alsace grapes and Muscat Ottonel. (Blended in equal proportions at Domaines Schlumberger).
Location: 
Muscat is a delicate, very sensitive grape variety. This wine mainly comes from the Bollenberg and Bux plots. Being very difficult, our Muscat is unfortunately not available every year.
Wine-Making: 
A blend, in aqual proportions, of two varieties of Muscat d'Alsace and Muscat Ottonel. The grapes are pressed pneumatically followed by static settling of the must. Fermentation takes place in temperature controlled tuns from 1 to 4 months. The wine is raised on the less for 4 months and bottled within the year.
Tasting: 
The robe is a light yellow with green reflections of average intensity. The disk is bright, limpid and transparent. The wine shows youth.
The nose is frank, pleasant with a good intensity. It is distinguished, and one notes a dominant of floral fragrances, lily flower, peppermint, chlorophyll. Airing enhances the floral character and reveals the citrus fruits, the candied lemon and the spices, the ginger. The nose is flattering, it expresses the heady profile of the Muscat. Very pleasant !
The onset in the mouth is moderately ample, the alcoholic base is balanced. One evolves on an edgy and incisive medium, marked with a sparkling note. The range of aromas reminds the nose, with a floral dominant, lily flower, chlorophyll, peppermint and ginger. One feels a slight bitterness.
The final presents an average length, 6 caudalies and a frank vivacity.
 
Technical sheet elaborated by M. Pascal Leonetti
Best Sommelier of France 2006
Sommelier at l’Auberge de l’Ill (*** Michelin)

 

Gastronomy: 
  • Ideal with asparagus
  • Spring vegetables  starters
  • Ham and sausages
  • Goast cheese salad
Serve at 12°C