2023 Technical Specifications
Alcohol 12.5%
Residual Sugar 0.2 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties 60% Pinot Noir; 40% Pinot Gris
Drinking Window Cellaring potential of 5 years
Classification AOC Alsace
Region Alsace
Soil Oolitic limestone of the bollenberg
Vineyard Yield 45 hL/ha
Sites Several parcels, principally Bollenberg; Bollenberg supplies the majority of the grapes
Pressing Method Direct Pressing Of The Pinot Noir Component
Indigenous Yeast Yes
Oak Types Oak
Used Oak Only Yes
Sulfites 97.0 ppm
Unfined Yes
Unfiltered Yes
Production Volume 4,400 bottles
Bottles4,400
Production Details Fruit came from several parcels planted between 1968 and 2011, mainly Bollenberg; the Bollenberg portion is described at 360 m and supplies most of the grapes. Harvest was manual with strict sorting in the vineyard, on a sorting table and after destemming. Pinot Noir was directly pressed. Pinot Gris underwent two skin infusions: one week on its own skins, followed after devatting by approximately another week on Pinot Noir skins. Maturation was in used oak foudres without new oak.
Certifications Ecocert (organic); Biodyvin (biodynamic)
Tasting Notes Airy nose of crushed red berries, field flowers and fresh herbs; a delicate yet deep palate evocative of an infusion of fruit and herbs; Pinot Gris contributes fruitiness, roundness and an expressive, gourmand character.
Food Pairing Grilled foods, white meats, poultry and strongly flavored fish such as mackerel
Vintages
2017 Technical Specifications
Alcohol 12.5%
pH 3.77
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Pinot Noir
Region Alsace
Soil Hard jurassic limestone
Sites Bollenberg; all grapes for this release came from the site
Pressing Method Direct Pressing
Production Details The fruit was selected during successive sorting of the estate’s premium red grapes: sound Bollenberg Pinot Noir judged to lack the richness or concentration required for those wines. It was directly pressed and fermentation was allowed to begin in a Blanc de Noirs manner. After fermentation, the wine was run over the marc from premium Pinot Noir—described as an infusion rather than a true maceration—and then matured in truncated-conical vats rather than barrels. The sheet characterizes 2017 as one of the estate’s smallest crops, chiefly because of severe summer drought; late frost affected about 15% of the estate.
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| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1843947 | — | — | wine-searcher.com ↗ |