Pinot Gris Les Princes Abbés 2007

Technical information

  • Alcohol : 13.04°
  • Acidity (sulphuric acid) : 4.08 grs/l
  • Residual sugar : 14 grs/l

Technical sheet elaborated by Mr Pascal LEONETTI
"Best Sommelier of France 2006"
"Best Young Sommelier of France 2003"

History: 

Originally called Tokay d'Alsace, then Tokay Pinot Gris, this grape variety is not related in any way to the Hungarian Tokaji which comes from the Furmint grape variety. It is actually a Burgundian pinot which has been found in Alsace since the 17th century. The name Pinot Gris is generally used from 2007.

Location: 

Mainly produced in the SCHIMBERG plot, which lies in the valley of Guebwiller, on volcanic subsoil, our Pinot Gris faces due south.

Wine-Making: 

Hand-picked. Slowly pressed pneumatically. Static settling of the must. Temperature controlled fermentation from 1 to 4 months. Raised on fine lees for about 8 months

Tasting: 

The robe is a golden yellow with light reflections of a beautiful intensity. The disk is bright, limpid and transparent. The wine presents concentration and a brilliant youth.
The nose is frank, pleasant with a beautiful intensity. The dominant fragrances offer a range of white flesh fruit, quince, cooked apple, a hint of over-maturity and a fine smoked touch. Airing enhances the aforementioned scents, revealing cherry-plum and spices.
The nose is very pleasant, the intensity focused on bold fragrances. The grapes are perfect - a delectable nose !!!
The onset in the mouth is rich, dense, marked with a hint of sweetness. The alcoholic base is balanced. The register is lively, exuberant and sparkling, where the range of aromas are simply wonderful...quince, cooked apple, honey, smoked touches and hops. A long length on the finish, 7 caudalies and a frank vivacity.

Gastronomy: 

The structure balance is surprising and bold. A great concentrated, yet light, wine. Ideal to drink over 6 years with a serving temperature at 12°C. I thoroughly enjoy it with regional cooking, "tourte vigneronne" (marinated meat in flaky pastry) or "bouchée à la reine".