Salad of candied gizzards or some fish preparations such as lamprey with Pinot Noir.
It is undoubtedly the first Pinot grape variety imported from Burgundy, no doubt because of the similarities in topography and climate between Burgundy and Alsace. This prestigious red grape variety was prominent in Alsace in the Middle Ages, but then disappeared, except for certain places where red wine was still appreciated. It is becoming increasingly popular today because of its freshness and fruitiness.
60% comes from the limestone BOLLENBERG plot and 40% comes from the marl-limestone Grand Cru SAERING plot.
With very low volumes, an excellent healthy state and a very beautiful concentration make the 2004 vintage the year of Pinot Noir. It is made through two macerations lasting about 10 days. It is raised in traditional tuns for 12 months which adds a more robust and more complex structure to its natural fruitiness.
The robe is cherry red with purple reflections, of good intensity. The disk is bright, limpid, transparent. The wine has a vivid youthful quality. The nose, frank, pleasant and distinguished, gives out a dominant of fruity scents (red fruits, cherry, kirsch), a slight chocolate hint and a delicate vegetal character. Airing enhances the impression of red fruits and reveals floral hints, peony. The nose is refined and delicate. It shows a good maturity of the berries. The onset in the mouth is moderately ample, the alcoholic base well balanced. One evolves on an incisive and edgy medium with a sparkling note. The range of flavours is dominated by red fruits, cherry, morello cherry, redcurrant as well as an airy floral hint. The tannin, light and sharp, offers a slight astringency. The finish offers a moderate length, 5 caudalies, and a marked vivacity. The balance of the wine, a bit strict, shows smoothness and a refreshing character. The range of flavours makes it an attractive wine.
Technical sheet elaborated by M. Pascal Leonetti
Best Sommelier of France 2006
Sommelier at l’Auberge de l’Ill (*** Michelin)
- Roasted pork and fried potatoes
- Lamb tajine
- Meat fondue
- Roasted white meat
- Red meat
Serve at 16°C