Pinot Gris Grand Cru Kitterlé 2005

Technical information

  • Alcohol : 13,26°
  • Acidity (sulphuric acid) : 4,62grs/l
  • Residual sugar : 48,5grs/l
  • Pinot Gris Grand Cru Kitterle
Pinot Gris Grand Cru Kitterle
  • Pinot Gris Grand Cru Kitterle
  • Pinot Gris Grand Cru Kitterle
To be savoured with foie gras, roasted pheasants, blue-veined cheeses (Fourme d’Ambert, Roquefoirt…) or with fruit tarts (apple, pear…).
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” ; “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: 
Manual harvest on October 20, 2005. Whole grape pneumatic pressing. Natural racking. Fermentation in temperature-controlled tuns (from 18 to 24°C). Drawing off takes place before winter, then the wine ages on lees for 8 months.
Tasting: 
The robe is a golden yellow with green reflections. The nose is very intense, smoky and toasty with hints of roasted grapes. The onset is marrowy, rich and unctuous and possesses a certain smoothness. The mouth evolves on a peppered, acidulated and very delicate balance with a ripe acidity. The mouth is mineral and savoury, and ends on hints of caramel.
The louth finish offers a good length and brings back smoky hints.

 

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