Pinot Gris Sélection de Grains Nobles 1995
Pinot Gris Sélection de Grains Nobles 1995
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This magnificent dessert wine, with 100g of residual sugar, shows remarkable elegance and finesse. The precise and crystalline acidity of this emblematic vintage contributes greatly to its character.
Notes of dried apricot, chestnut honey, toasted walnuts, and figs happily unfold on the nose. The rich, full, and dense palate exudes candied fruits, with a welcome freshness that prolongs a harmonious and powerful finish.
Terroir
Terroir
This Sélection de Grains Nobles is the result of a rigorous and meticulous manual sorting. It is only produced when there are exceptional climatic conditions on the Grand Cru Hengst plots and on the Herrenweg de Wintzenheim terroir (alluvium, sands, silts, gravels).
Grass cover on alternate rows. Light plowing.
Winemaking
Winemaking
Harvesting is 100% by hand.
Our approach remains traditional. Botrytised grapes are pressed whole for approximately 7 hours in our pneumatic presses. Debourbage is natural. Fermentation starts spontaneously with ambient yeasts in a stainless steel tank. This is followed by aging on fine lees with the addition of sulfur, for several months, until bottling, which usually takes place in July.
Before bottling, the wine is filtered. It can be re-adjusted with sulfur, if necessary, at that time.
Tasting and Pairings
Tasting and Pairings
This very great sweet wine, with 100g of residual sugar, boasts remarkable elegance and finesse. The precise and crystalline acidity of this iconic vintage contributes significantly to its character.
Notes of dried apricot, chestnut honey, toasted walnuts, and figs happily unfold on the nose. The rich, full, and dense palate exudes candied fruits, with a welcome freshness that prolongs a harmonious and powerful finish.
This wine will be the ideal partner for desserts with walnuts, dried fruits, and chestnuts, not to mention apricot desserts and frangipane galettes des rois. After 15 years, it can be enjoyed with a chocolate-coffee opera cake, a praline dessert, and chocolate-hazelnut macarons.
Ideal temperature
12° C