Pinot Noir Éclipse 2022
Great red wine, dense, intensely fruity and silky.
It will sublimate your meats; like a fricassee of turkey in a casserole, or a duck breast with red fruits and polenta, a sweetbread of veal in parsley with its pan-fried fresh mushrooms or a doe fillet with chanterelles.
Dark red dress with purplish reflections. The nose reveals notes of red fruits, blackcurrant, cherry, raspberry. On the palate, the attack is silky, with ripe tannins that bring a fine astringency. We find the beautiful range of aromas of the nose, with a lively and fine finish on the tannins.
It will sublimate your meats; like a fricassee of turkey in a casserole, or a duck breast with red fruits and polenta, a sweetbread of veal in parsley with its pan-fried fresh mushrooms or a doe fillet with chanterelles.
Pinot Noir from an old vineyard, with low and limited yields (35hl/ha) to extract the quintessence of the variety. At perfect maturity, the grapes are harvested manually and rigorously selected in the vineyard and sorted on a sorting table.
100% destemmed followed by a crushing before vatting for a 3 week fermentation. Soft pressing for a quality extraction, followed by an ageing on fine lees, in an oak barrel, during 8 months.
Bottling after a fine tangential filtration for the stabilization of our wines. Storage in bottles in our cellars
| Capacity | 75cl |
|---|---|
| Millésimes | 2022 |
| Appellation | AOC Alsace |
| Grape variety | Pinot Noir |
| Sweetness | Dry |
| Conservation | 15 years |
| Operating temperature (mini) | 14°C |
| Operating temperature (maxi) | 16°C |
| Certification | Organic farming |
| Prizes | 93/100 JAMES SUKLING |
| Food pairing | It will sublimate your meats; like a fricassee of turkey in a casserole, or a duck breast with red fruits and polenta, a sweetbread of veal in parsley with its pan-fried fresh mushrooms or a doe fillet with chanterelles. |
| Sol | Red-orange soils. |
| Terroir | Composed of sandy-clayey silts, silty-clayey-sandy limestones and yellow-beige orange limestone pebbles which rest on a deep slab of limestone and sandstone marl. Soils marked by iron. |
| Culture method | Pinot Noir from an old vineyard, with low and limited yields (35hl/ha) to extract the quintessence of the variety. At perfect maturity, the grapes are harvested manually and rigorously selected in the vineyard and sorted on a sorting table. |
| Winemaking | 100% destemmed followed by a crushing before vatting for a 3 week fermentation. Soft pressing for a quality extraction, followed by an ageing on fine lees, in an oak barrel, during 8 months. Bottling after a fine tangential filtration for the stabilization of our wines. Storage in bottles in our cellars |