About Paul Blanck
About

2014 Paul Blanck Riesling
Paul Blanck
The fruit comes from vineyards with sand and gravel soils around the village of Kientzheim.
The juice is extracted with infinite care in an air-bag press. The slow, gentle pressing avoids crushing the stalks and pips. The must starts fermenting of its own accord thanks to the natural yeast present in the juice, and the fermentation generally lasts from four to 10 weeks. It is carried out in stainless-steel vats equipped with temperature control, a medium which maximises the expression of this variety's aromas.
Pale yellow in colour, the nose shows light floral and citrus notes. The palate has pineapple, lemon and mineral notes, as well as an evocation of sweet-scented flowers.
September, 2015
94 points
A seriously lovely Alsace riesling, with all the expected flavour – and unexpected elegance and lightness of foot running alongside the synergistic fusion of fruit and acidity. There are none of the phenolic hoof prints of many young Alsace rieslings, instead hints of spiced pear and camomile. Bargain, and will glide through the next 20 years. Drink to 2034; 12.5% alc; screwcap.
Standard Bottle Out of Stock
Magnum Bottle Out of Stock
Small Bottle Out of Stock
About Paul Blanck
About