Originally named Tokay d’Alsace, then Tokay Pinot Gris, this type of vine is notrelated to the Hungarian Tokaji, which comes from the Furmint type of vine. Inreality it is a pinot from Burgundy that became known in Alsace from the 17thcentury. The name Pinot Gris is generalized since 2007.
Primarily produced in the named locality of Schimberg situated in the valley ofGuebwiller, on a volcanic subsoil, our Pinot Gris benefits from a full Southexposure.
Slow pneumatic pressing, static racking. Fermentation in thermo-regulatedtuns for 1 to 4 months. Maturation on lees from 6 to 8 months.
It can be associated with an omelet with lardons, steamed mushroom pancakes, a sliced turkey with cream sauce, tagliatelle with garlic sauce or a soft and washed-rind cheese, such as the Pied-de-Vent (Canada) Serve at 12°
This wine goes well with
- Cold cuts
- Foie gras
- Hors d'œuvre / Salad
- Grilled meat / Barbecue
- Cocked fishes
- White meat
- Strong cheeses
The robe is light yellow with green reflections of medium intensity. The disk isbright, limpid and transparent. The wine shows youth.
The nose is marked, pleasant, a bit short. We perceive a complex dominant offruity scents, apple, honey and lovage. The airing enhances these scents andreveals quince, hop, button mushrooms and a slight smokiness. A bit retained,the nose shows sophistication. It needs time to express itself. Patience…
The onset in the mouth is moderately ample, round and heady. The wineevolves on a medium of marked liveliness, with a slight sparkling note. We findthe same aromas as on the nose, dominated by autumn fruits (quince, apple,Mirabelle plum), but also hop, honey, button mushrooms, slightly smoked. Weperceive a hint of bitterness. The finish has a good length, 6-7 caudalies, astrict liveliness and a persistent bitterness. This vigorous wine withsophisticated aromas has a nice and delicious structure. A real success !
Comments by Pascal Leonetti – January 2019
“Best Sommelier of France 2006”