Pinot Noir Les princes Abbés 2008

Technical information

  • Alcohol : 12.71°
  • Acidity (sulphuric acid) : 3.92 grs/l
  • Residual sugar : 0.4 grs/l

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

History: 

It is undoubtedly the first Pinot grape variety imported from Burgundy, no doubt because of the similarities in topography and climate betwenn 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.

Location: 

60% comes from the limestone BOLLENBERG plot and 40% comes from the marl-limestone Grand Cru SAERING plot.

Wine-Making: 

With very low volumes, an excellent healthy state and a very beautiful concentration make the 2008 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.

Tasting: 
The robe is cherry red with purple reflections and beautiful intensity. The disk is bright, limpid, and transparent. The wine presents a briliant youth. The nose is frank, pleasant and bold. Its beautiful intensity is dominated by fragrances of red fruit, cherry, blackcurrant with a fine empyreumatic touch. Airing enhances the cherry aspect, a basket of wild candies red fruit, lightly reduced.

The nose is very pleasant and pure. The range of aromas suggests perfectly matured grapes. The onset in the mouth is rich with a balanced alcoholic base. The register has a fine vivacity where the dominant fruitiness reappears with wild red fruit, blackcurrant, and cherry on an empyreumatic background. The tannin is ripe and a little harsh. An average length on the finish, 5 caudalies with a supple vivacity.

Gastronomy: 

The structure of this wine is light with a pleasant fruity aspect. I believe it is best drunk when young, and already now, with a pork roast and carrot puree or why not with a veal cutlet and shallots.
Serving temperature 17°C.