Winemaker Notes
The grapes were hand harvested and destammed. Before pressing, the grapes were macerating for 12 to 24 hours days to extract all the flavors and aromas from the grape-skins into the juice. The juice was fermented in stainless steel tanks and 2400 liter oak-barrels and afterwards let on lees for almost 5 month after fermentation to gain even more flavor and complexity trough the lees-contact.
Professional Ratings
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Wine Enthusiast
Delicate notes of toast and hazelnut accent bristling yellow apple and Meyer lemon flavors in this delightfully fresh, piercing white. Dry and steely yet plump on the palate, it's remarkably well-priced for such a stately wine.
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Wine Spectator
A friendly style, offering a lovely mix of peach, apple and citrus flavors, underscored by hints of jasmine and sea salt. Texturally seductive, with a velvety mouthfeel that keeps you coming for more.
Approachable, aromatic and pleasantly plush on the palate, Pinot Blanc is a white grape variety most associated with the Alsace region of France. Although its heritage is Burgundian, today it is rarely found there and instead thrives throughout central Europe, namely Germany and Austria, where it is known as Weissburgunder and Alto Adige where it is called Pinot Bianco. Interestingly, Pinot Blanc was born out of a mutation of the pink-skinned Pinot Gris. Somm Secret—Chardonnay fans looking to try something new would benefit from giving Pinot Blanc a try.
This sunny and relatively dry region served for many years as a German tourist mecca and was associated with low cost, cheerful wines. But since the 1980s, it has gained a reputation as one of Germany’s more innovative regions, which has led to increased international demand.