Pinot Blanc Les Princes Abbés 2007

Technical information

  • Alcohol : 12,03°
  • Acidity (sulphuric acid) : 4,16 grs/l
  • Residual sugar : 1,3 grs/l
  • Pinot Blanc Les Princes Abbés
Pinot Blanc Les Princes Abbés
  • Pinot Blanc Les Princes Abbés
  • Pinot Blanc Les Princes Abbés
I like to pair it with a salad or fried lobster, mackerel fillets with olive oil or goat cheese.
History: 
Although the Pinot Blanc is a very ancient grape variety (already known in the 16th century), it was only truly recognized a few years ago. It does not come from Burgundy, but the north of Italy. It was first introduced by the Anglo-Saxons, and then gradually discovered by the French who appreciated its freshness, suppleness and ability to go with food.
Location: 
Our Pinot Blanc mainly comes from our SAERING and SPIEGEL Grand Cru plots and BUX and BOLLENBERG plots.
Wine-Making: 
A blend of 30% Pinot Blanc and 70% Auxerrois.
Pressed pneumatically. Static settling of the must. Fermented in temperature controlled tuns from 1 to 4 months. Raised on the lees for 4 months. Bottled within the years.
Tasting: 
The robe is a light golden yellow with light golden reflections of good intensity. The disk is bright, limpid, transparent. The wine has a fine youthful quality. The nose is marked, pleasant, expressive and gives out a dominant of juvenile, primary, fruity scents, citrus fruits and very refreshing lemon peel. The frisky and refreshing nose is remarkable. The onset in the mouth is moderately ample with a well balanced acid base. One evolves on a fresh and edgy medium marked by a light sparkling note. The range of flavours is focused on the dominant fruits, citrus fruits, lemon peel but also white flesh fruits. The finish offers a moderate length, 4 caudalies, and a sharp vivacity. The wine shows a slender and lengthy character xithout losing the freshness of the grape variety.
 
Technical sheet elaborated by M. Pascal Leonetti
Best Sommelier of France 2006
Sommelier at l’Auberge de l’Ill (*** Michelin)

 

Gastronomy: 
  • Ham and sausages
  • Seeafood, fish terrine, sushis
  • Asparagus
  • Salads
  • Roasted poultry
  • Roasted porc or veal
  • Barbecues
  • Fresh, young and light cheeses, goast cheese
Serve at 12°C