<10 tasting notes
pH 3.6, RS 49 g/l, TA 6 g/l. Sedimentary volcanic rocks, south facing, steep slope. Low-yielding and concentrated vintage in Alsace. Generally Pinot Gris is planted on limestone in Alsace as this helps retain the acidity but the higher altitude helps here to bring balance in an earlier-ripening variety. Whole-bunch pressed for 12-16 hours, like all their wines, so there is some skin maceration. Racked to old oak casks and fermented with indigenous yeasts. Riesling often takes 12 months to finish fermentation. Pinot Gris finds its balance earlier so fermentation takes 3-4 months.
Rich ripe citrus – lemon and orange. Spicy too. Rich and intense and just a little earthy on the palate. Great density but still with immense freshness. Power and incredible length. Juicy and utterly seductive. (JH)
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