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PINOT BLANC LES TROIS TERROIRS 2019 (Domaine Jean Sipp)
ALSACE - AOP ALSACE - DRY WHITE WINE
Grape variety: Pinot Blanc (100%)
Lees ageing for 8 months in vats
Screw cap
- Nose: floral and delicate. Scents of lily of the valley and lychee.
- Palate: supple, tasty and fresh attack.
Tasting date: October 2021
OUR OPINION: less exuberant than its predecessors, this vintage plays the card of discreet elegance and minerality.
DESCRIPTION
The Pinot Blanc vines are planted on plots located in the Ribeauvillé and Hunawihr villages, whose terroir mosaic makes it possible to blend grapes from different soils. The PINOT BLANC LES TROIS TERROIRS cuvée is made up, as its name suggests, of three distinct clay-limestone terroirs.
TERROIR
The terroir is made up of very old soils dating from the Middle and Upper Triassic (-238 to -227 million years ago). During this geological period, which lasted over a hundred million years, many sediment layers were deposited over time. Erosion and tectonic movements have allowed them to surface here and there, in different places.
The oldest layer is made up of sandstone and conglomerates, it is a estuarine or deltaic type sedimentation. But the sedimentary layers which follow it indicates a change of environment which becomes marine : in the Middle Triassic, the sea invades the region and feeds a calcareous-marly sedimentation until the Upper Triassic ; then alternate dolomitic marl, sandstone marl, then encrinal limestone and finally gray marl layers. These alternations of marly and limestone layers indicate a bathymetric variation in the waters that were sometimes deep and calm, sometimes shallow and agitated.
WINEGROWING & WINEMAKING
The vines are cultivated in accordance with the organic viticulture specifications. The Jean Sipp estate has also started its conversion in 2018 in order to obtain official organic certification.
The harvest is manual. The grapes are pressed by slow pressing (8 hours). After 24-hour static settling, the grapes are put in concrete vats to carry out all their fermentation. The tanks are thermoregulated, which makes it possible to control the temperature throughout the fermentation period, approximately six weeks.
Once the fermentations are over, the must is drawn off and matures on its fine lees for 8 months. At the end of the ageing phase, the estate carries out an Kieselguhr filtration before bottling which takes place in May.
- Residual sugar: 3,32 g/l
- Acidity: 5,66 g/l
| Country | Alsace |
| Color | White |
| Orange wines | No |
| Clay amphorae wines | No |
| Type | Dry |
| Vintage | 2019 |
| Capacity | 75 cl |
| Single Grape Variety | Pinot blanc |
| Alcohol rate | 13 % |
| Quality Designation | Alsace |
| Cellar Potential | 5-8 years. |
| Service advise | 10-12°C (50-54°F). Open 1/4 hr before the service. |
| Culture Methods | Haute Valeur Environnementale (HVE) |
| Fining | No |
| Filtering | Yes |
| Comments | Manual Harvests. Slow grapes pressing, fermentation of six weeks, then fine lees ageing in vats for 8 months. Kieselguhr filtration before bottling. |
CHAMPAGNE
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Amphora winesAtypical
AMPHORA WINES
Specialized in amphora wines, we offer a sharp selection of white, red or rosé wines, vinified in amphora.
You will find crus:
- fermented and aged in clay amphorae.
- fermented in traditional tanks and aged in clay amphorae.
- only partially aged in clay amphorae.
...including the rare wines completely vinified in Qvevris !
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