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Last update 2014-10-22
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Pinot Gris Nature'S 2008

Open and fruity,  on the palate, wide, with a good length and a superb balance.

Grape variety Pinot Gris
Range Nature'S (organic)
Vintage 2008
Wine character Off dry



Appellation

Alsace

Locality

Various locations around Ribeauvillé: Unterturnert, Rengelsbrunn, Weinbaum, Kesselacker, Hagenau, Jungholtz.

Type of soil

The Louis SIPP parcels of land are situated in the geological fracture zone of Ribeauvillé. They constitute a territory which is highly geologically fragmented. They are above areas with hard chalk, clay and marl from the Liassic and Triassic periods, sandstone clay, and calcareous, chalky conglomerates from the Oligocene period. The area is also characterised by silt-laden deposits, originally loessial, and by glacis and sandy alluvium in the valley and on the plain. PINOT GRIS is for the most part found in soils which are heavy and not too hot. The variety can cope with areas which are less well exposed, because it is relatively early-fruiting.

Wine character

Beautiful yellow colour with shimmers of amber. The nose is complex and smoky with hints of tropical fruits. The palate is wide and balanced by a nice acidity typical from the vintage 2008.

Tips for consuming

Ideal as an aperitif wine. Can also be associated with smoked fishes, foie gras, fish in sauce, white meats or even roast meats. Pinot Gris is a polyvalent wine which may be drunk at any stage in the meal.

The 2008 vintage :

The 2008 vintage followed a long and cold winter that lasted until April and leaded to a late bud burst late April, ten days later than in a normal year. This delay has been partly recovered thanks to a month of May particularly hot, especially during the nights. The humid and fresh flowering conditions spreaded the blooming over a long period. This was not without consequences on the dates of the grape picking. During summer time hot and humid periods leaded to locally heavy thunderstorms. August brought fresh temperatures that allowed a good preservation of the acidity in the grapes. This was especially the case for the noble acidity, the tartaric acid. Finally, the slow maturing process combined with relatively fresh temperature conditions induced the formation of fine varietal flavors combined with well balanced acidities. The grape picking period took place under fresh and windy conditions which preserved the good sanitary condition of the grapes but also their acidity. Each plot of land has been picked at its optimal maturity with the consequence of a very long harvesting period. The wines from this vintage are typical, elegant, fresh and fruity.

 


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