Pinot Blanc Les Princes Abbés 2010

Technical information

  • Alcohol : 12,5°C
  • Acidity (sulfuric acid) : 3,9 grs/l
  • Residual sugar : 2 grs/l
  • Pinot Blanc Les Princes Abbés
Pinot Blanc Les Princes Abbés
  • Pinot Blanc Les Princes Abbés
  • Pinot Blanc Les Princes Abbés
This wine goes well with a platter of charcuterie or sea food or with asparagus. 
History: 
Even though the Pinot Blanc is very old (already known in the 16th century), it achieved its present reputation only during the last few years. This grape variety is not originating from the Bourgogne (Burgundy) region but comes from Northern Italy. It was first introduced by the Anglo-Saxons. The French then also discovered it gradually and they began to appreciate this wine for its qualities of freshness, suppleness and its food-friendliness.
Location: 
Our Pinot Blanc is located essentially in the Grands Crus Saering & Spiegel as well as the localities of Bux and Bollenberg.
Wine-Making: 
Our Pinot Blanc Les Princes Abbés was harvested from 16 September to 23 September 2010. Assemblage of Pinot Blanc (30%) and Auxerrois (70%). Pneumatic pressing, static racking. Fermentation in thermo-regulated tuns for one to four months. Maturing for seven months on fine lees. Bottled in June 2011.
Tasting: 
The robe is light yellow with green reflection. The disk is bright and luminous.
The nose is fine and delicate, on floral and fruity notes. Green lime notes can be found after airing.
In the mouth, the onset shows vivacity and as slightly full-bodied, but very fresh. We note the characteristics of a fresh vintage. In the middle mouth, we evolve on more mineral, slightly grilled notes.
The finish is of medium length and very fine, making this wine a perfectly balanced wine.
 
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.