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PINOT BLANC LES LUTINS

 

josmeyer-lutis-label

THE RANGE :
Prestige selection wines are blended from Josmeyer’s most favored vineyards in Wintzenheim, Turckheim and Wettolsheim. The grapes are hand-picked and carefully chosen from vines a minimum of 35 years old.

VINES :
Terroir : Traditionally this wine came from various plots in the Herrenweg de Wintzenheim but Auxerrois can easily get too fast in hot years so to preserve the freshness, we planted the north – facing Rotenberg, to the northeast of the Grand Cru HENGST.
Age of vines : 25 ans
Grape variety : PINOT AUXERROIS

THE WINE :
Sugar Level : 8 g / l
Alcohol level : 13.5 % / volume
Acidity level in tartaric acidity : 5.9
Yields : 40 hl / ha

Name : Like the sprites from popular legends, this wine is cheerful, pleasant and good child. It brings pleasure and joy of living.

Vintage : The Winter started already mid December until mid January with temperature going to – 12°C. End of February was a little bit milder but the Winter came back first half of March with again very cold temperatures. This frost period killed a lot of young vines and buds in the Colmar area. The Spring arrives finally on time around March 17th. The vine’s buds are then opening and the grows is really starting. May and June are globally cold and rainy, that’s why the blossom which started around the 10th of June was perturbed with for result an irregular fecundation of the berries. The summer was really hot only the first half of July with temperatures until 35°C but the rest of July and August saw rain, storm rain and also some hail! The result of these conditions is the smallest recolt since decades !! (under 40 hectolitres per hectare in average). Happily, from mid September to mid October, the weather is dry and sunny. The harvest begin the 20 September and finish the 15 October with the Riesling Grand Cru Hengst and Brand. Wines from the 2010 vintage are concentrated with high acidity.

Vinification : The grapes were hand picked and whole-bunch pressed very slowly and gently in pneumatic presses over 5-8 hours to give a clean must and a beneficial amount of skin contact. Transferred to thermo-regulated stainless steel tanks the juice then began a natural fermentation using only its own natural yeast which lasted for one month. The fermentation was initially temperature controlled but was eventually allowed to proceed at its own pace to allow the wine to develop its own character and complexity. The wine stabilized in stainless steel tanks naturally during the winter season and, following a very gentle filtering, was bottled in March 2007 before the heat of summer to preserve the natural carbonic gas (a natural anti-oxidant). Malolactic fermentation is always avoided at Josmeyer and no chaptalization takes place.

Food pairings : Ideal served fish terrines, mussels, cockles, omelettes, soufflés, raw vegetables and creamy cheeses.

josmeyer-lutis-label

 

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