Consumed from mag while in Kaysersberg, Alsace shortly after our visit to Paul Blanck.
One of the takeaways from our trip was that how impressive Grand Cru Pinot Gris can be. Due to the thin skin they naturally have, they ripen quickly and can be more susceptible to (noble) rot. From dry to VT, all expressions impressed.
The 2016 mag, like most of the Blanck wines, is more traditional and mineral driven as opposed to the sweeter expressions we tasted at other producers. Light yellow in the glass. Truffle honey and white floral notes aromatically. On the palate, it has great depth and weight with a perception of sweetness. Quince, honeyed stone fruits, roasted nuts, mineral-like limestone with an almost oily profile. Finish brings a kiss of citrus and acidity. Great food wine, and just now starting to show at its best.
Consumed from mag while in Kaysersberg, Alsace shortly after our visit to Paul Blanck.
One of the takeaways from our trip was that how impressive Grand Cru Pinot Gris can be. Due to the thin skin they naturally have, they ripen quickly and can be more susceptible to (noble) rot. From dry to VT, all expressions impressed.
The 2016 mag, like most of the Blanck wines, is more traditional and mineral driven as opposed to the sweeter expressions we tasted at other producers. Light yellow in the glass. Truffle honey and white floral notes aromatically. On the palate, it has great depth and weight with a perception of sweetness. Quince, honeyed stone fruits, roasted nuts, mineral-like limestone with an almost oily profile. Finish brings a kiss of citrus and acidity. Great food wine, and just now starting to show at its best.
Nov 21st, 2023
Furstentum, Kientzheim & Sigolsheim, Alsace, France
