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.
Gastronomy
The fleshy and tender structure of this wine calls for a rich type of cuisine, trip salad with beans and pan fried goose liver.
Recommended serving temperature is 12°. Is to drink within 5 years.
Tasting
The robe is a golden yellow with light reflections of a great intensity. The disk is bright, limpid and transparent. The wine shows youth and concentration.
The nose is marked, pleasant, distinguished and gives out a dominant of earthly scents, juice of delicately smoked meat. A hint of fruitiness is also detected, quince, white flesh fruits, apple.
Airing reveals nothing more and complexifies the range of flavours.
The nose is ample and displays a good concentration.
The onset in the mouth is moderately ample, tender, and a little richness can be perceived. The alcoholic base is well balanced. One evolves on a medium with a sharp, slightly sparkling vivacity. The candied range of flavours revolves around fruits, quince, oven baked apple, as well as a smoky, slightly mushroomy earthly character. A slight bitterness can be detected.
The finish offers a good length, 6 caudalies, and a marked vivacity.
