Pinot Gris 2023 - Bio'S

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Open, fruity and fresh, with a hint of sweetness on the palate.

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.

Certified organic grapes:

Started in 2005, our conversion to organic production took a concrete form three years later in 2008 with the ECOCERT certification. Since 2012, all the cellar operations are also covered by the European specification so that we can now speak about organic wines.

Wine character:

Beautiful yellow colour with shimmers of amber. The nose is complex and smoky with hints of tropical fruits. The palate is rich and opulent with a hint of freshness. Round but well balanced wine.

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. Hard cheeses like Comté are also good partners for this wine. Pinot Gris is a polyvalent wine which may be drunk at any stage in the meal.
Can be enjoyed immediately but its structure allows good ageing possibilities as well.

The 2023 vintage:

The vintage started rather warmly in May and June, offering ideal flowering conditions. But then, the cooler and rainier episodes of July and early August calmed things down and spread out the veraison. The return of hot and dry conditions at the end of August accelerated maturity. The exceptionally hot and dry conditions of the harvest left a strong impression on everyone this year. The harvest started in our area on September 11 for almost 5 weeks, they were only interrupted once by a very light rain..