Goes well with fresh, or fried foie gras and sweet and sour dishes.
KITTERLE was first distinguished in 1699. In 1782twelve “schatz” of vines revealed to belong exclusively to the Jesuits of Ensisheim. This hillside plot has been sold under its own name since 1830.
“Brise-Mollets” ; the “Calf-breaker” : it was given this local nickname by the vinegrowers who worked in the breathtakingly high vineyards on steep slopes, often as steep as 1 in 2 or 1 in 3. This volcanic-sandstone plot is on unique site, on a steeply sloping rocky outcrop facing three ways (south-west, south and south-east). The light, sandy soil, which is retained by huge drystone walls only gives low yields.
Hand-picked, put into crates. Whole bunches pressed. Static settling of the lees. Fermented in temperature controlled tuns. Raised on the lees for 8 months.
A beautiful straw colour, Pinot Gris Grand Cru Kitterlé 2001 is an archetypical example of a terroir wine. There are glimpses of scents of dry fruit, soft spice and fudge on the very fine nose. Supple and showing beautiful richness on the palate ; very long with good balance between the unheavy sweetness and mineral and discreetly spicy freshness.
- Ideal with foie gras
- Fishes cooked in butter or cream
- Spicy dishes
- Poultry in sauce (great with porc)
- Desserts (avoid chocolate)
Serve at 12°C