Pinot Gris Les Princes Abbés 2008

Technical information

  • Alcohol : 13.29°
  • Acidity (sulphuric acid) : 4.01 grs/l
  • Residual sugar : 15.5 grs/l
  • Pinot Gris Les Princes Abbes
Pinot Gris Les Princes Abbes
  • Pinot Gris Les Princes Abbes
  • Pinot Gris Les Princes Abbes
I like to serve it with a game bird terrine or riped cheese, “pont l’évêque”, “livarot”.
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 light yellow with green reflections of average intensity. The disk is bright, limpid, transparent. The wine shows youth. The nose is frank, pleasant with an average intensity. It is complex, one smells fine overmatured fragrances, quince, finely smoked hop. Airing enhances the quince hints and reveals liquorice, still in this restrained style. The nose is restrained, time will allow it to open out the race and precision of this grape variety.
The onset in the mouth is moderately ample. One feels some roundness. The alcoholic base is balanced. One evolves on a sharp and fresh, slightly sparkling medium. The range of aromas is complex, reserved. One notes quince, liquorice and a smoky hint. Some bitterness is perceptible. The final presents an average length, 5 caudalies, and a frank vivacity. The structure of this wine is substantial, without excessive richness. Some years of ageing will allow to intensify the aromas. A future good wine.
Technical sheet elaborated by M. Pascal Leonetti
Best Sommelier of France 2006
Sommelier at l’Auberge de l’Ill (*** Michelin)

 

Gastronomy: 
  • White meat in sauce
  • Duck
  • Game terrine
  • Crusted pie
  • Foie gras
  • Fishes cooked in butter or cream
  • Spicy dishes
  • Cheeses
 
Serve at 12°.