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Alois Lageder Pinot Blanc Haberle 2008
Critical AcclaimAll Vintages
The Lageder family has been active in the wine trade for more than 150 years. In 1855, Alois Lageder winery was founded the on the edge of Bolzano's historic center. Over the years, through the untiring efforts of four generations, the Lageder family has succeeded in purchasing several vineyards and wine estates in some of Alto Adige's best wine-growing areas.
Today the company is managed by Alois Lageder (born in 1950) and he is actively assisted by his sister Wendelgard, who is responsible for administration and public relations and his brother-in-law Luis von Dellemann, the enologist. "Our strong connection with nature, with the soil and with the local people," adds Alois Lageder, "helps us in this arduous but rewarding work."
Trentino, the southern half, is primarily Italian-speaking and largely responsible for the production of non-native, international grapes. There is a significant quantity of Chardonnay, Pinot Grigio and Merlot produced. But Trentino's native and most unique red variety, Teroldego, while still rare, is gaining popularity. It produces a deeply colored red wine rich in wild blackberry, herb, coffee and cocoa.
The rugged terrain of German-speaking Alto Adige (also referred to as Südtirol) focuses on small-scale viticulture, with great value placed on local varieties—though international varieties have been widely planted since the 1800s. Sheltered by the Alps from harsh northerly winds, many of the best vineyards are at extreme altitude but on steep slopes to increase sunlight exposure.
The primary white grapes are Pinot grigio, Gewürztraminer, Chardonnay and Pinot blanc, as well as smaller plantings of Sauvignon blanc, Müller Thurgau. These tend to be bright and refreshing with crisp acidity and just the right amount of texture. Some of the highest quality Pinot grigio in Italy is made here.
Lightly aromatic, pleasantly soft, and always approachable, Pinot Blanc is best known in Alsace, where it is considered a workhorse variety that takes a backseat to the more complex Pinot Gris. A white mutation of Pinot Noir, it produces easy-drinking, enjoyable wines here. In Italy, as Pinot Bianco, it gets a little more complex, especially in the mountainous Alto Adige region. It is perhaps most successful as Weissburgunder in Germany and Austria, where the wines are subtle, delicate, surprisingly complex, and age-worthy. There is also some Pinot Blanc performing well in Oregon and cooler pockets of California.
In the Glass
Typically, Pinot Blanc has a relatively full body and expresses simple but pleasing aromas of crisp green apple, pear, citrus, and white flowers. The finest examples possess stony minerality and occasionally ripe stone fruit flavors, and with age can develop intriguing notes of honey, vanilla, and almond.
Delicate Pinot Blanc works well with lighter fare such as salads, seafood, chicken, or turkey, but is truly at its best with Alsatian pairings like Hollandaise dishes, onion tarts, or the region’s notable soft cheeses such as Muenster.
Pinot Blanc’s delicate aromatics, full body, and moderate acidity make it a great alternative to the world’s most popular white wine. Anyone experiencing Chardonnay fatigue and looking to try something new would benefit from giving Pinot Blanc a try.