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Pinot Blanc AC 2015, La Cabane
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  • 252. Pinot Blanc AC 2015, La Cabane

    Domaine Léon Boesch

    70% Pinot Auxerrois, 30% Pinot Blanc (12.6% alc, 5g/l of rs)

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    Bio-dynamic viticulture here for east-facing vines on sandstone and clay. It has clear cut, zesty, lemon fruit with a hint of ginger. For drinking now to 2018.

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Further details
Winemaker
Gérard & Matthieu Boesch, Domaine Léon Boesch
Location
Soultzmatt – lieu dits of Zwingel and Kirschhacker
Size of domaine
13 hectares (of which Pinot Blanc is 1.1h)
Grape
50% Pinot Auxerrois (28 yrs old), 50% Pinot Blanc. Massale selection on 3309 and 34EM rootstock. 4500 vines per hectare trained double guyot.
Terroir
Sandstone. Iron cemented conglomerates of sandstone (poudingues). 50cm of top soil. East facing hillsides at 250m and 270m above sea-level.
Viticulture
Certified bio-dynamic viticulture. Debud but never carry out vendanges en vert. Plough 1 row in 2 April to June. Allow grass to grow in the other row until it seeds, then lightly roll it and cut back grass before the harvest in all the rows. Think that it is vital to respect the nitrogen cycle of the vine and so the soils are never ploughed after July 14 in order to allow the vine to ripen the grapes in optimal conditions. Stimulate the vine’s natural defences by silica. Use homeopathic dose of horsetail, nettle and sulphur and very low levels of copper against oidium and mildew. Manual harvest, carefully sorted in the vineyards. 55 hectos per hectare yield.
Vinification
Pneumatic press. Long slow pressing of the whole bunch, followed by a brief settling period. Vinified in ancient foudres at 12- 22°C for between 2 weeks to 6 months. The foudres are not temperature controlled. The wine is allowed to follow its natural course at its own rhythm using its own natural indigenous yeats. Left on total lees from fermentation, with just one racking in April, but no separation from the lees. Malolactics are permitted (do not add sulphur after alcoholic fermentation) as Matthieu believes this allows a better exchange between the wine and the lees. Malolacatics completed 100% in for this wine. Aged in the same foudres as for the fermentation for 9 months. No fining, just filtered lightly by cellulose plaque. Bottled using their own equipment. 8000 bottles produced on average.
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