Pinot Gris Vendanges Tardives 2008

Technical information

  • Alcohol : 12,39°
  • Acidity (sulphuric acid) 4,46 grs/l
  • Residual sugar : 65,8 grs/l
  • Pinot Gris Vendanges Tardives
Pinot Gris Vendanges Tardives
  • Pinot Gris Vendanges Tardives
  • Pinot Gris Vendanges Tardives
To be enjoyed with foie gras in terrine or stir fried with a little balsamic reduction and candied onions.
History: 
During the best years, certain Alsace or Alsace Grands Crus wines may be categorised with the mention Vendanges Tardives (Late Harvest). The richness of these mellow wines is perfectly natural.
Location: 
Obtained 100% from the Grand Cru Spiegel, our Pinot Gris Vendange Tardive is produced in our east-facing hills (altitude from 260 to 315 metres) with a marl and sandstone soil.
Wine-Making: 
The vines were carefully tended from their winter pruning until the harvest carried out on 14 November 2008. Harvested manually from our steep vineyards, the grapes are then transported in small crates (to prevent the berries from getting crushed) to our winery where they are then slowly pressed. After racking for about 3 days, the perfectly clear juices are put to ferment in tuns where the temperature is strictly controlled. Fermentations last from 1 to 3 months until spring. The wines are then stabilised, filtered and then bottled on 5 May 2010. The bottles are stored, labelled and shipped all over the world.
Tasting: 
The robe is a light golden yellow; the disc is bright and limpid. The wine presents a great concentration.
The nose is open, marked and fruity with a good intensity, revealing a dominant note of crystallised quince, honey and caramel. Airing confirms it all.
The onset in the mouth is ample, sweet and delicate with a peak of freshness that reminds of the characteristics of the 2008 vintage. One then evolves on a semi-liquoreux middle of mouth dominated by notes of honey.
The finish is of good length, superbly round, while preserving much freshness and harmony. A beautiful demonstration of balance in an excellent vintage year. 
Technical sheet elaborated by M. Pascal Leonetti
Best Sommelier of France 2006
Sommelier at l’Auberge de l’Ill (*** Michelin)

 

Gastronomy: 
  • Aperitif
  • Foie gras
  • Strong cheeses
  • Pastry, tart, cream or mousse
  • To finish a meal
  • By itself at any time
Serve at 12°C