Originally named Tokay d’Alsace, then Tokay Pinot Gris, this type of vine is not
related to the Hungarian Tokaji, which comes from the Furmint type of vine. In
reality it is a pinot from Burgundy that became known in Alsace from the 17th
century. The name Pinot Gris is generalized since 2007.
Primarily produced in the named locality of Schimberg situated in the valley of
Guebwiller, on a volcanic subsoil, our Pinot Gris benefits from a full South
Slow pneumatic pressing, static racking. Fermentation in thermo-regulated tuns
for 1 to 4 months. Maturation on lees from 6 to 8 months.
Perfect for pairing a rabbit terrine with pistachios, a pan-fried mushroom with
béchamel sauce, pork pancakes with mustard sauce or a soft cheese and
washed rind, such as Dauphin. Serving temperature: 12°C.
This wine goes well with
- Cocked fishes
- Raw and smoked fishes
- Asian food
- Foie gras
- Cold cuts
- Hors d'œuvre / Salad
- White meat
- Soft Cheese
The robe is deep golden with light brown reflections of good intensity. The disc
is bright, limpid and transparent. The wine presents youth and a slight
The nose is frank, pleasant and complex. We perceive a dominant of candied
odors, yellow fruits, Mirabelle plum, peach skin, barley and button mushroom.
Airing amplifies these smells and reveals a floral note, rose petal, liquorice and
a fine smoky register. The nose beautifully reflects the temperament of this
great grape variety. Racy, it provides a lot of pleasure.
The attack on the palate is moderately full, caressing, the alcohol base is
balanced. We evolve on a lively, pearling environment, where we find the range
of aromas of the nose, always marked by yellow fruits, peach skin, Mirabelle
plum, button mushroom, barley, licorice and this smoky characteristic. There is
a hint of bitterness. The finish has a medium length, 5-6 caudalies, with frank
without losing its elegant and pleasant aromatic palette.
Comentary from Pascal Leonetti
“Meilleur Sommelier de France 2006”