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Pinot Gris AC 2015, Le Coq
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  • 258. Pinot Gris AC 2015, Le Coq

    Domaine Léon Boesch

    100% Pinot Gris (13.5% alc, 2.9g/l of rs)

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    An excellent example that is much drier than most other village pinot gris. It has an attractive pale gold colour, a spicy nose with hint of passion fruit, very good dry texture, with ripe fruits, lemon grass,  cinnamon and cardamom flavours enhanced by a mineral lift on the finish. For drinking now to 2019.

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Further details
Winemaker
Gérard & Matthieu Boesch
Location
Villages of Westhalten (lieu-dit: Hunerthal) and Soultzmatt (lieux-dits: Burgweg and Vogel)
Size of domaine
13 hectares (of which Pinot Gris “Le Coq” is 1.6ha)
Grape
100% Pinot Gris (20 yrs old). Massale selection on SO4, 34 EM and 3309 rootstock. 5500 vines per hectare trained double guyot.
Terroir
East and South-facing hillsides. 50 to 60% slopes. 20cm of limestone and sandstone topsoil. 280 to 450m above sea-level.
Viticulture
Certified organic with Ecocert© and bio-dynamic with Demeter©. 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. Scrapping in Spring (2 to 4 cm); doesn’t want to turn the soil upside down because the soil is only 5 to 10cm deep. 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. 45 hectos per hectare yield.
Vinification
Pneumatic press. Long slow pressing (8 to 10 hours) of the whole bunch, not followed by a settling period. Vinified in ancient 20 to 30hl foudres at 18- 24°C for 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. Aged in the same foudres as for the fermentation for 11 months. No batonnage, no fining, just filtered lightly by cellulose plaque. Bottled once a year at the end of August using their own equipment. 9000 bottles produced on average.
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