The description: This Grand Cru is the result of patience, hardwork and love! Harvested by hand, gently pressed before being fermented in oak barrels, the Pinot Gris will turn into a rich, full-bodied white wine with notes of ripe fruit, honey and spice. We suggest to let it in the cellar for a while, let it develop all its expression!
The opinion: o yes very very nice, a fine example of this type of wine from this region.
The description: This Grand Cru is the result of patience, hardwork and love! Harvested by hand, gently pressed before being fermented in oak barrels, the Pinot Gris will turn into a rich, full-bodied white wine with notes of ripe fruit, honey and spice. We suggest to let it in the cellar for a while, let it develop all its expression!
The opinion: o yes very very nice, a fine example of this type of wine from this region.
Feb 23rd, 2024
New arrival in the shop but had to take a bottle home. Coravin the first night, it was closed and a little bitter on the finish. Pulled the cork the next night and it was a different wine. Tart fruit and great minerality, 14 ABV but didn’t drink hot. No RS. Gong to let the other bottles sit for a while.
New arrival in the shop but had to take a bottle home. Coravin the first night, it was closed and a little bitter on the finish. Pulled the cork the next night and it was a different wine. Tart fruit and great minerality, 14 ABV but didn’t drink hot. No RS. Gong to let the other bottles sit for a while.
Apr 15th, 2022
luscious lychee, ginger, and candied lime abound in this beauty. velvety texture, tantalizing sweetness, and scintillating acidity make this a perfect match for curries, Indian, Thai, and otherwise. #alsace #boxler #pinotgris #2009
luscious lychee, ginger, and candied lime abound in this beauty. velvety texture, tantalizing sweetness, and scintillating acidity make this a perfect match for curries, Indian, Thai, and otherwise. #alsace #boxler #pinotgris #2009
Sep 29th, 2015
Tasted 3 October -- probably better paired with food, stoney and restrained on its own.
Tasted 3 October -- probably better paired with food, stoney and restrained on its own.
Oct 4th, 2014
Alsace, France
