Domaine Jean-Pierre Herr, Yann Herr, Alsace
Domaine Jean-Pierre Herr, Pinot Gris 2019White
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Elegant honey hue color. Charming scents of honeyed pear with a hint of ginger. Opulent and well-integrated flavors of lavender-honey, pear and key lime. Well balanced light medium to medium body. Vegan and Natural wine, Certified Organic by French standards. Only Celerier's Cellar sells this wine in the USA.
30 years old
Certified HVE and Organic. Winter pruning starts in November, using Guyot simple short-arched techniques (max 10 buds), tied up close along the wire to optimize good aeration and prevent leaves packing (against Mildew). Spring starts with 2 mechanical ridging/ploughing back to kill weeds and protect younger vines against frost. These tasks are followed by suckering (removing the excess of branches) and disbudding the vines to control the yield’s quality. When necessary, a very limited quantity of organic compounds is applied. End of May through mid-July, Yann is tying up again the spur in between the wires without pruning. After that, until end of August, this is the time for a final plowing and mechanical trimming. Harvests start in September, entirely done by hand and by plot, when pick maturity is reached.
Vegan and natural wine: Full cluster pressed with pneumatic press, no maceration. Settling by gravity for 12 hours. The must temperature is lowered to 10°C/50°F before racking. Cold natural Alcoholic fermentation with indigenous yeast (temperature kept under 18°C/64.5°F) in stainless steel tanks: this process last until February, at the latest. Multiple tastings to define when the Alcoholic fermentation is stopped. No Malolactic fermentation. Tangential filtration (Vegan) to stop Alcoholic fermentation and clarify the wine, preventing the use of Sulfites or finning compounds. Extremely low dosage of sulfites when bottling to prevent contamination.M3 650 cases
The Winter 2018-2019 was very warm, preventing any snow to occur (unusual for the region). It was followed by a very dry and hot spring, without rain, that lasted until the harvests. The soils’ water reserves were quickly depleted: a vintage marked by consistent droughts. The harvest was done early (August 28th). The yield was very small but healthy (no need for any preventive organic compound). The concentration was high and the acidity low: that will allow the wine to be extremely more age worthy (the high sugar content will keep on dissolving and bring new aromas over the next 6 to 8 years). A fantastic vintage, challenging for the vines, but of high quality for the tastebuds! Residual Sugar 19.5 g/l.
Terroirs on Heiligenstein/Gertwiller, lower altitude, South-East exposition, clay-sand with sandstone pebbles soil, no water source, slope moderatly steep.