Location information
\nIn the heart of Alsace, in the immediate vicinity of the Grand Cru Hengst, lies an outstanding monopoly territory of 1 hectare. It is the only clos in Alsace where 100% Pinot Noir is grown. The site is divided into three levels. At the top, one encounters rosy Vosges sandstone, coloured sandstone and calcareous sandstone. In between, there is grey shell limestone with very fine grain and yellow Jurassic stone, while the lower part is a mixture of Vosges sandstone and white and pink quartz. The vines were planted between 1998 and 2002.<\/p>\n
Processing
\n The processing of the grapes relied more on the method of infusion than extraction. Fermentation took place naturally in tank with 30% whole grapes, after which the wine spent 17 months in barrique. Malolactic acid reduction in the spring rounded off the process without clarifying the wine.<\/p>\n
Colour
\nAn opaque violet red with purple reflections covers the wine.<\/p>\n
Scent
\nDer 2018er Pinot Noir \u201cClos de la Faille\u201d verzaubert mit seiner intensiven, erdigen und authentischen Duftpalette. Leder, Tr\u00fcffel, Zigarre, Waldlaub, Zedernholz, Holzrauch und feine dunkle Schokolade steigen zuerst in die Nase. Nach einiger Zeit entfalten sich fruchtige Noten von Brombeeren, schwarzen Kirschen und Pflaumen, gekonnt kombiniert mit feinen Gew\u00fcrzen wie Zimt, Wacholder und frisch gemahlenem wei\u00dfen Pfeffer. Kr\u00e4uternoten von Thymian und wilder Minze verleihen dem Duft aufregende Frische und machen ihn \u00e4u\u00dferst vielschichtig.<\/p>\n
Palate
\nThis wine is characterised by its elegance and juiciness. The stimulating pinot acidity is supported by an impressive minerality and is excellently woven into the enticing and sweet fruit. The wine appears feminine and powerful at the same time and seduces with its great length on the palate and a fruity structure that plays with the tongue.<\/p>\n
Food pairing suggestions
\nTry a cheese souffl\u00e9 with truffle and a salad of wild herbs with it. A suitable fish dish would be a turbot on a bed of lentils with beetroot and a foam of the same Pinot Noir. For meat lovers, a leg of rabbit stuffed with mushrooms on a jus of raspberry vinegar would be an excellent choice.<\/p>","protected":false},"excerpt":{"rendered":"