Pinot Gris Grand Cru Kitterlé 2004

Technical information

  • Alcohol : 13.01°
  • Acidity (sulfuric acid) : 3.42 grs/l
  • Residual sugar : 26.2 grs/l
  • Pinot Gris Grand Cru Kitterle
Pinot Gris Grand Cru Kitterle
  • Pinot Gris Grand Cru Kitterle
  • Pinot Gris Grand Cru Kitterle
This wine will be the perfect companion for a “calf sweetbread with cream” or “rump of veal and caramelized peaches”.
History: 
KITTERLE was first distinguished in 1699. In 1782 twelve “schatz” of vines revealed to belong exclusively to the Jesuits of Ensisheim. This hillside plot has been sold under its own name since 1830.

 

Location: 
“Brise-Mollets” ; the “Calf-breaker” : it was given this local nickname by the vine growers 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 dry stones walls only gives low yields.

 

Wine-Making: 
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.

 

Tasting: 
The robe is a golden yellow with light green reflections. Very beautiful intensity for a wine in its prime youth.
The nose is pleasant, expressive, and displays a dominant of white flesh candied fruits and quince flavours. An earthen hint of mushrooms, slightly smoky.
With aeration, the wine remains complex and reveals an impression of botrytis and apricots.
The nose is distinguished, delicate and yet suggests a great level of maturity of the grapes.
The onset in the mouth is ample, marrowy, full-bodied and evolves on a medium with a sharp and refreshing vivacity. The aromatic range is similar to that perceived in the nose, candied lemon, apricot and botrytis.
The finish provides a beautiful length. The ample, dense and voluminous structure demonstrates a beautiful feeling of freshness.
Technical sheet elaborated by M. Pascal Leonetti
Best Sommelier of France 2006
Sommelier at l’Auberge de l’Ill (*** Michelin)

 

Gastronomy: 
  • Ideal with foie gras
  • Fishes cooked in butter or cream
  • Spicy dishes
  • Poultry in sauce (great with porc)
  • Duck
  • Game
  • Cheeses
  • Desserts (avoid chocolate)
Serve at 12°C