Pinot Gris Grand Cru Kitterlé 2006

Technical information

  • Alcohol : 13,09°
  • Acidity (sulphuric acid) : 4,25grs/l
  • Residual sugar : 26,6grs/l
  • Pinot Gris Grand Cru Kitterle
Pinot Gris Grand Cru Kitterle
  • Pinot Gris Grand Cru Kitterle
  • Pinot Gris Grand Cru Kitterle
Great range of flavours. 10 years cellar keeping potential but already pleasant with dishes such as “bouchée à la reine” or calf sweetbread. 
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: 
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: 
The grapes are hand-picked and whole bunches are pressed. There is static settling of the lees. The wine is fermented in temperature controlled tuns, followed by raising on the less for 8 months.
Tasting: 
The robe is a golden yellow with light green reflections of a beautiful intensity. The disk is bright, limpid and transparent. The wine shows youth and concentration.
The nose is marked, pleasant and distinguished with a good intensity and gives out a dominant of candied, over matured, fruity scents (quince, oven baked apple) and delicately floral, acacia. Airing enhances the whole and reveals delicate and slightly smoky hints of honey. A slight mushroomy character can be detected. The remarkably complex nose shows good typicity and perfect health.
The onset in the mouth is ample and marrowy. The alcoholic base is full-bodied. One evolves on a medium with a sharp and sparkling vivacity. The range of flavors is complex, candied and mixes white flesh fruits, quince apple, honey and delicate smoky hints, slightly liquorish.
The final offers a beautiful length, 7 caudalies and a vivacity that is both lengthy and marked.
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