Pinot Gris Grand Cru Gloeckelberg - 2018 - MAGNUM
Powerful and elegant, this Pinot Gris is a mellow wine full of personality for a perfect balance.
Fruity and smoky, this Grand Cru is ample, rich and greedy. A voluminous wine, with fine and persistent acidity.
This Pinot Gris Grand Cru is excellent as an appetizer with a pan-fried goose liver with mirabelle plums, with a meal with duck in orange sauce, or with a cheese such as Roquefort.
Tasty at the end of a meal, with a chocolate dessert, a fruit tart or alone, simply for the pleasure of a little sweetness!
A golden yellow color, a well opened nose on candied apricot, quince, honey and orange peel.
On the palate, candied orange binds with undergrowth in a rich and unctuous matter, enlivened by a saline finish.
A mellow wine full of personality for a perfect balance.
Comment by Pascal Leonetti, best sommelier of France 2006:
The robe is golden yellow, of good intensity. The disk is brilliant, limpid, transparent. The wine presents youth.
The nose is frank, pleasant, intense. Over matured, we perceive a dominant of complex odors, acacia honey, yellow fruits, golden apple, mirabelle plum, quince and orange blossom. The aeration amplifies the previous smells and lets appear the mushroom of Paris, the orgeat and fine pastry notes. Complex, the nose expresses with great class the dimension of the terroir.
The attack in mouth is dense and velvety, mellow. We evolve on a medium with a fine and pearly vivacity. The range of aromas is reminiscent of the nose, still dominated by acacia honey, yellow fruit, quince, golden apple, mirabelle plum, orgeat, orange blossom and, always in the background, fine smoky notes. The finish has a nice length, 7-8 caudalies, and a refreshing vivacity. The profile of the terroir is admirably represented in this wine. The freshness of the vintage tempers the influence of botrytis and gives a digestible, airy balance. Excellent bottle!!!
I like to associate it, at table, with noble dishes. A pan-fried goose liver, salsify and chanterelles, dried fruit sauce, duck aiguillettes with orange and spices, sweetbreads with morel sauce and autumn aumônière or, of course, a soft cheese with washed rind, such as Taleggio ( Italy ).
This Pinot Gris Grand Cru is excellent as an appetizer with a pan-fried goose liver with mirabelle plums, with a meal with duck in orange sauce, or with a cheese such as Roquefort.
Tasty at the end of a meal, with a chocolate dessert, a fruit tart or alone, simply for the pleasure of a little sweetness!
In conversion to organic farming since 2019. Always mindful of the environment, we work our soils in order to preserve biodiversity in our plots. Yields are controlled (40hl/ha) in order to have the pure expression of each of our terroirs. The harvest are exclusively manual.
The pressing is done in pneumatic presses gently from 3 to 5 hours. Fermentation in thermo-regulated stainless steel tanks. Maturing on fine lees for 7 months.
Bottling after tangential filtration. Storage in bottles in our cellars.
| Capacity | 150cl |
|---|---|
| Millésimes | 2018 : The vintage that brings a smile |
| Appellation | AOC Alsace Grands Crus |
| Grape variety | Pinot Gris |
| Sweetness | Sweet |
| Conservation | 10 years |
| Operating temperature (mini) | 8°C |
| Operating temperature (maxi) | 10°C |
| Prizes | Gold Medal - Mondial des Vins Blancs (White Wines World Contest) |
| Food pairing | This Pinot Gris Grand Cru is excellent as an appetizer with a pan-fried goose liver with mirabelle plums, with a meal with duck in orange sauce, or with a cheese such as Roquefort. Tasty at the end of a meal, with a chocolate dessert, a fruit tart or alone, simply for the pleasure of a little sweetness! |
| Exposition | South, South-East |
| Altitude | 250 à 360m |
| Sol | The Grand Cru Gloeckelberg covers 23.40 hectares between the communes of Rodern and Saint-Hippolyte, 6 km from Ribeauvillé. The plot is located in a narrow and closed valley which provides the right conditions for an early ripening, favored by the rapid warming of the soil and its position sheltered from the wind. |
| Terroir | The mother rock is constituted of granite called porphyroblastic of Thannenkirch. The acid brown and coarse sandy soils are naturally draining, sometimes clayey. |
| Culture method | In conversion to organic farming since 2019. Always mindful of the environment, we work our soils in order to preserve biodiversity in our plots. Yields are controlled (40hl/ha) in order to have the pure expression of each of our terroirs. The harvest are exclusively manual. |
| Winemaking | The pressing is done in pneumatic presses gently from 3 to 5 hours. Fermentation in thermo-regulated stainless steel tanks. Maturing on fine lees for 7 months. |