Pinot Gris Grand Cru Spiegel 2004

Technical information

  • Alcohol : 13.35°
  • Acidity (sulfuric acid) : 3,26grs/l
  • Residual sugar : 34.8grs/l
  • Pinot Gris Grand Cru Spiegel
Pinot Gris Grand Cru Spiegel
  • Pinot Gris Grand Cru Spiegel
  • Pinot Gris Grand Cru Spiegel
Savoured combined with a poultry and mushroom fricassee, a bouchée à la Reine.
History: 
SPIEGEL has been well-know for over 50 years, a time during which the owners of this plot have done their utmost to preserve its originality.

 

Location: 
SPIEGEL lies on sandy-clay and faces east. It stretches out halfway up the slope between Guebwiller and Bergholtz at an altitude of 260 to 315 metres.

 

Wine-Making: 
Hand-picked, put into crates. Whole bunches pressed. Static settling of the must. Fermented in temperature controlled tuns. Raised on the less for 8 months.
Tasting: 
The robe is a light golden yellow with green reflections of good intensity. The disk is bright and limpid. The wine has a youthful quality. The nose is pleasant, frank, distinguished and displays a dominant of candied flavours, fruity, apple, quince, slightly smoky. Aeration enhances the whole and reveals a mineral, stony hint. Nose well typified yet a little young and requires some time to open out and unveil the sensation of terroir. The onset in the mouth is ample and marrowy, full-bodied, one evolves on a sharp, edgy medium that rebalances the smoothness well. Slightly airy. The range of flavours is identical to that of the nose, quince, apple, smoky. The finish has a moderate length and a frank vivacity.
The rich and voluminous structure is well prolonged by the minerality.
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