Pinot Gris Grand Cru Spiegel 2007

Technical information

  • Alcohol : 13,39°
  • Acidity (sulphuric acid) : 3,19 grs/l
  • Residual sugar :24 grs/l
  • Pinot Gris Grand Cru Spiegel
Pinot Gris Grand Cru Spiegel
  • Pinot Gris Grand Cru Spiegel
  • Pinot Gris Grand Cru Spiegel
Very pleasant on a pan-fried foie gras with Mirabelle plums.
History: 
Spiegel has been well known 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 meters.
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 light golden yellow with green reflections of a good intensity. The disk is bright, limpid and transparent. The wine has a fine youthful quality.
The nose is marked, pleasant, distinguished and intense and gives out a dominant of candied scents, white flesh fruits, quince, and apple, delicately smoky. Airing enhances the fruity character and reveals a very complex underlying minerality. The nose is splendid and pure. Time will allow it to open out.
The onset in the mouth is ample and marrowy, the alcoholic base is vigorous. One evolves on a medium with a marked and refreshing vivacity supported by a slightly sparkling note. The range of flavors is in line with that of the nose, candied dominant of white flesh fruits, quince, apple, pear, and autumn fruits, slightly smoky.
The finish has a beautiful length, 7 caudalies and a incisive vivacity. The structure of this wine is remarkably tasty and fleshy. Time will allow to refine it.
 
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