Expressive on the nose, with ripe yellow fruits, floral and citrus notes. The ripe fruit notes meld with pastry, candied orange, honey and botrytis notes. The palate is smooth and complex with ripe apricot, hazelnut and Mirabelle plums, all lifted by delicate but incisive acidity.
Traditional vinification, with 9 to 10 hours gentle pressing before fermentation using indigenous yeasts. For this wine, fermentation lasted for around six months, then it rested on its lees until June. It was then aged a further 11 months before being bottled.
2010 was a challenging year, with a harsh winter (up to -20˚C was recorded in Colmar, December 2009), but July brought high temperatures. The combination of extremes brought a good combination of sugar concentration and high acidity to the grapes. The grapes for this wine were harvested late, on the 10th October 2010, allowing for greater accumulation of sugars and flavour intensity.
Practising Organic, Practising Biodynamic, Vegetarian, Vegan