2018 Paul Blanck Pinot Blanc d’Alsace

Paul Blanck

France / Alsace / Paul Blanck

From soils of gravel, sand and south-facing clay and limestone. The juice is extracted with infinite care in our air-bag press. The slow, gentle pressing avoids crushing the stalks and pips. This is followed by slow, natural fermentation in temperature-controlled stainless-steel vats, generally lasting from four to 10 weeks. The nose shows apricot, brioche and a touch of fresh lemon. On the palate it shows pleasant acidity with apricot, honeysuckle and mineral tones, then a nice long stony finish. - Freddy Blanck

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About Paul Blanck

Originating in Austria, the Blanck family moved to the cultural melting pot that is Alsace centuries ago. It’s getting on for 200 years since this particular branch established a wine business in Kientzheim. Since the mid-1980s, cousins Frédéric and Philippe Blanck have been in control of the organic-certified estate, placing a sharp focus on the vines and the soil they grow in. They farm 24 hectares in total, with grands crus and highly prized lieux-dits accounts for more than two-thirds. Sometimes the brilliance of Alsace – its terroir and the spice, minerals, freshness and sweet fruit it delivers – gets overlooked by the wine-drinking world. There’s little chance of that happening with the Blancks around. “We wish to share with everyone the force and diversity of Alsace; the richness of the grape varieties and the joie de vivre of its people,” they say. And we’re very happy to be the ones to help them share it.

About

Along with his cousin, Philippe Blanck, Freddie took over the estate operation in the mid-1980s with a mission to create wines of pure pleasure for winelovers the world over. From the word go they have worked tirelessly to respect the vines and soil upon which they are planted. As they put it, “We wish to share with everyone the force and diversity of the Alsace ; the richness of the grape varieties and the joie de vivre of its people.”