2014 Technical Specifications
Alcohol 13.7%
Residual Sugar 5 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties 100% Pinot Gris
Classification AOC Alsace
Region Alsace
Soil Selected herrenweg parcels at wintzenheim, Where fecht alluvium is progressively covered by loess: a fine, Pale-yellow, Sandy, Calcareous and clayey silt.
Vineyard Yield 45 hL/ha
Vine Age 80
Pressing Method Whole-Bunch Pneumatic Pressing Lasting 5–8 Hours
Natural Yeast Yes
Indigenous Yeast Yes
Oak Types Oak
Production Details Hand harvested from organically and biodynamically farmed vineyards; no enzymes, selected yeasts or chaptalization were used. Spontaneous fermentation lasted between one and four months, followed by maturation in century-old oak foudres.
Tartaric Acid 5.8 g/L
Tasting Notes Pure, intense red pear, ripe pear and red apple with baking spices; concentrated palate, fresh acidity, a slightly warm and very fruity finish.
Food Pairing Mushrooms; pulses including lentils and chestnuts; pumpkin; risotto; country or small-game-bird terrines; and poultry or veal liver prepared as quenelles or pan-fried.
Sources: vincod.com ↗ · Compare this vintage
2010 Technical Specifications
Alcohol 14.0%
Residual Sugar 12 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Pinot Gris
Classification AOC Alsace
Region Alsace
Vineyard Yield 40 hL/ha
Vine Age 65
Tartaric Acid 6.0 g/L
Sources: vincod.com ↗ · Compare this vintage
2007 Technical Specifications
Alcohol 14.0%
Residual Sugar 18 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Pinot Gris
Classification AOC Alsace
Region Alsace
Soil Flat alluvial deposits of the fecht between wintzenheim and turckheim, With 22% clay; predominantly sand, Shingle and silt, With abundant pebbles and frequent loess plates.
Vineyard Yield 50 hL/ha
Harvest Dates 29 Aug 2007 (harvest start)
Vine Age 45
Fermentation Vessels Thermoregulated stainless-steel tanks
Pressing Method Slow, Gentle Whole-Bunch Pneumatic Pressing Lasting 5–8 Hours
Natural Yeast Yes
Indigenous Yeast Yes
Production Details Hand-picked fruit underwent a one-month natural fermentation, initially temperature controlled and then allowed to proceed at its own pace. The wine stabilized naturally in stainless steel during winter, received gentle filtration, and was bottled to retain natural carbon dioxide; no chaptalization was used. The sheet prints “March 2007” as the bottling date, but this conflicts with its own statement that the 2007 harvest began on 29 August 2007, so no canonical bottling_date claim is proposed.
Tartaric Acid 6.8 g/L
Food Pairing Mushrooms, lentils, beans, risotto, meat terrine, veal and mountain cheeses such as Vacherin, Reblochon and Saint-Nectaire.
Sources: vincod.com ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 2873204 | — | — | wine-searcher.com ↗ |
Producer Information
Website
Address
76 rue Clemenceau, 68920 Wintzenheim, France
Phone
+33 (0)3 89 27 91 90
Owner
Céline and Isabelle Meyer
Cellarmaster
Isabelle Meyer