We aim to have all wines be vintage specific. In the case the listed vintage is out of stock and you note you would like that particular vintage, we will inform you via email for approval to go ahead.
About This Wine
The fruit comes from Kientzheim's calcareous clay. Thanks to the natural yeast on the grape skins the musts start fermenting spontaneously. The process is carried out in stainless-steel vats at controlled temperatures, to enhance the expression of the Pinot Noir's aromas. Fermentation lasts seven to 10 days and once it is over, the wine is matured in stainless steel until bottling in springtime. It's then left to mature for a further year in bottle before release. Brilliant, light purple red in colour. Wild berries and cherry on the nose precede a palate of light cherries and blackberries. It has good acidity and a slightly smoky, fresh finish.
|Paul Blanck et Fils