Wine profile:
\nGrand Cru Rangen is a unique wine, standing proudly near the majestic mountain peaks and hosting the cool winds of a deep valley. The extreme altitude means that the climate benefits from enhanced mountain conditions, making Rangen a decidedly late-ripening vineyard. But the altitude and the dark volcanic sediment compensate for the late ripening and ensure that the grapes achieve perfect ripeness.<\/p>\n
Processing sequence:
\nThe flowering occurred during a particularly rainy week in 2016, which led to considerable colour losses. Although 2016 offered a bountiful harvest for Alsace, this was not the case for Rangen's Pinot Gris. An exceptionally dry summer nevertheless allowed the grapes to ripen perfectly. This resulted in a healthy and powerful must that, after rapid fermentation, developed into a bone-dry wine in just a few weeks. A later bottling than usual has given the wine a distinctive and unmistakable character.<\/p>\n
Colour portrait:
\nIts colouring is reminiscent of the bright and deep golden yellow of the setting sun.<\/p>\n
Fragrance structure:
\nAfter just one day of aeration, the wine unfolds its full intensity in the carafe. Its bouquet has a radiance dominated by bitter orange peel, candied orange zest, dried apricots, candied ginger, liquid honey, white chocolate, white nougat, vanilla cream and banana peel. In addition, a smoky and volcanic mantle with peaty accents and a hint of incense envelops the aromatic fireworks.<\/p>\n
Flavour profile:
\nOn tasting, this monumental wine unfolds the taste of a juicy, overripe pineapple just bursting in the mouth, the sweetness balanced by fine tannin, robust spice and the strikingly precise acidity. With its salted crystalline structure, it literally glides across the tongue, culminating in a seemingly endless finish. This wine is still young and promises to continue to refine and improve over the coming years.<\/p>\n
Tasting recommendation:
\nThe wine should be decanted before drinking and benefits from being presented in generous Burgundy glasses. A few days of aeration will allow it to blossom even further. <\/p>\n
Food recommendation: Enjoy it with a truffle risotto with green asparagus and roasted carrots, halibut with exotic spices, chickpeas and couscous or a lamb chop with salt-crusted beetroot and bacon roast potatoes.<\/p>","protected":false},"excerpt":{"rendered":"