Pinot Gris Grand Cru Kitterlé 2009

  • Pinot Gris Grand Cru Kitterlé 2009
Pinot Gris Grand Cru Kitterlé 2009
  • Pinot Gris Grand Cru Kitterlé 2009
  • Pinot Gris Grand Cru Kitterlé 2009

Ideal with meat confit...

Historique: 

The Kitterlé was mentioned for the first time in 1699. In 1782 twelve "schatz" of vineyard were recorded as the exclusive property of the Jesuits from Ensisheim. The wine from this slope is marketed in its own name since 1830.

Situation: 

The Kitterlé is a volcanic sandstone soil occupying a unique site on mountain ledges, on a rocky spur exposed to three directions (south-west, south and south-east). The light and sandy soil retained by immense dry stone walls allows only a limited yield (25 to 35 hl/ha).

Vinification: 

Our Pinot Gris Grand Cru Kitterlé 2009 was harvested manually in wooden crates, the 1st October 2009. Entire grapes are pressed, with static racking. Fermentation in thermo-regulated tuns for one to four months. Matured on fine lees during eight months. Bottled the 9th March 2011.

Dégustation: 

The colour is straw golden yellow with golden reflections. The disc is thin, the legs are present and join the wine with fluidity. The appearance is limpid and the robe is translucent. The robe suggests a young wine.The first olfactory approach is timid and charming. I feel the fragrance of dried fruits such as cashew and hazelnut. Some scents of patisserie escape as well, such as candied fruit and cooked sugar. After aeration, the nose opens with fresher notes of fresh yellow fruits and infusions such as chamomille. The complex and subtle nose shows a beautiful youth.On the palate, the onset is clear and smooth. An ample, fatty volume resulting from the sugars marks the mid-palate, balanced by a tense and integrated freshness. The fruit aromas are discovered again, in particular baked pear and fresh quince. The wine then shrinks to let esplose subtle aromas of smoke and flower honey. The length is 5 to 6 caudalies, very palatable, leading to a generous finish with the flavour of lemon grass. Already a complex palate, pleasing even today. 

Gastronomie: 

Serve with : meat confit...Example : pork rack with honey, candied beef cheek with prunes.Serve at 12°C.