Gewurztraminer Grand Cru Kitterlé 2010

  • Gewurztraminer Grand Cru Kitterlé 2010
Gewurztraminer Grand Cru Kitterlé 2010
  • Gewurztraminer Grand Cru Kitterlé 2010
  • Gewurztraminer Grand Cru Kitterlé 2010

Serve with : spicy gastronomy and dishes...

Historique: 

Kitterle was distinguished right from 1699. In 1782, twelve "schatz" of vines turned out to belong entirely to the Jesuits from Ensisheim. It has been sold under its own name since 1830.

Situation: 

This volcanic-sandstone plot is on a unique site, on a steeply sloping rocky outcrop facing three ways (south-west, south and south-east). The light, sandy soil, which is kept back by huge drystone walls, only gives very low yields.

Vinification: 

Manual harvest 25th and 26th October 2010. Whole grape pressing, static racling. Fermentation in thermo-regulated tuns for one to four months. Maturation on fine lees for 8 months. Bottled 15th April 2012.

Dégustation: 

The robe is a lily flower yellow with buttercup reflections. The disc is fatty, the legs are generous. A slightly oily appearance immediately leaves the impression of a concentrated wine.The nose, on first approach, is playful, marked by over-ripeness. The aromas of quince preserve dominate, complemented by a fine touch of coriander.After aeration, the nose reveals an intense and aromatic complexity. Aromas of dried apricots and fresh qquince mingle with spicy notes of white pepper. The nose suggests a wine affected by noble rot.On the palate, the onset is frank and charming. A precise balance structures the mouth feel. Freshness is straight and linear adding vigour to a generous and soft fat mouth. A beautiful honeyed sensation blending the flavours of spices like cumin and coriander. I find again a fruity character, fresh quince associated with exotic fruits such as papaya. The length of 5 to 6 caudalies is fresh, ending with a slightly bitter finish. The palate is fresh and marked by the combination of spices. Technical sheet by M. Romain Iltis"Best Sommelier of France 2006"

Gastronomie: 

Serve with : spicy gastronomy and dishes, dessert with exotic fruits.Example : lamb tagine, mango mousse with liquorice.Serve at temperature of 12°C.