Pinot Blanc Les Princes Abbés 2008

Technical information

  • Alcohol : 12,75°
  • Acidity (sulfuric acid) :  4,15 grs/l
  • Residual sugar : 3,15 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 serve it within 5 years at a temperature of 12°C with shellfish or fresh 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: 
It is a blend of 30% Pinot Blanc and 70% Auxerrois. 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 lemon yellow with light green reflections of good intensity; the disk is bright, limpid and transparent. The wine shows youth.
The nose is frank, pleasant with a beautiful intensity. One notes a dominant of fruity fragrances, citrus fruits and lemon. Airing enhances the fruity character, the citrus fruits and shows delicate very complex smoky, floral notes. The nose is slightly restrained but shows freshness.
The onset in the mouth is moderately ample, the alcoholic base is balanced.
One evolves on a strict and tonic, finely sparkling medium. The range of aromas expresses citrus fruits, lime, orgeat, sweet almond.
The final presents an average length, 45 caudalies, and a frank vivacity. The structure is fresh and light.
 
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.