From 11 to 13 February 2019
Paris Expo Porte de Versailles
DOMAINE PAUL BLANCK
32 Grande Rue
68240 KAYSERSBERG VIGNOBLE
86 acres, 5 grands crus and 4 lieux-dits
The Domaine Paul Blanck winery is deeply influenced by the terroir areas that represent two thirds of the total acreage.
Trailblazers of the focus on the notion of terroir in Alsace, previous generations of Blancks have put their faith in the terroirs to give birth to authentic and natural wines. About 170,000 bottles leave the Paul Blanck cellar every year.
The Domaine Paul Blanck vineyard:
30 acres of Grand Cru
30 acres of Lieux-dits and Crus
26 acres planted in the Alsace plain
A deeply-rooted family winery
A deepOne says of families long established on the same land that they are strongly rooted. It should thus come as no surprise that the Domaine Paul Blanck winery is so intent on producing “terroir wines”, expressions of the unique combinations of grape varietals, soil, climate and craftsmanship. This approach is shared across generations with Frédéric and Philippe firm believers in the potential of Alsatian terroirs.
Since taking over from their fathers in 1984, they take the time to nurture, shape and strengthen the bonds that bind wine lovers and connoisseurs to their wines. They create an exclusive relation with each terroir, the wine that it will produce, from the vineyard to the cellar, all the way to the person who drinks the wine.
Anchored in tradition, the Blanck family is resolutely modern, and loves to share the stories behind their designer wines to the discerning wine lover in search of unique tasting experiences.
- c - Between 150 001 and 500 000 bottles
<p>"Strongly mineral on the nose, with lemon and fusel notes complicating aromas of white flowers, nectarine and tangerine. ... This wine gradually became more floral and less mineral with aeration.</p> <p><strong>-- Ian D'Agata - Score 93 - Apr.2015</strong></p> <p><strong> </strong></p> <p><strong>Soil :</strong></p> <p>An exceptional vineyard: at 200-300m, the Schlossberg slope lies on the Kaysersberg migmatites and the intruding granite of Thannenkirch, of which the arenaceous character provides very fertile, mineral soil, composed both of coarse sand and clay.<br /> The variety of minerals (potassium, magnesium, fluorine, phosphorus) determines the finesse and aromatic complexity of its wines.<br /> Schlossberg slopes so steeply that vines are grown on terraces.</p> <p><strong>Vinification :<br /> </strong>The juice is extracted with infinite care in our air-bag press. The slow, gentle pressing avoids crushing the stalks and pips. <br /> The must starts fermenting of its own accord thanks to the natural yeast present in the juice, and the fermentation generally lasts from 4 to 10 weeks. It is carried out in stainless-steel vats equipped with t</p>
- D 049
Present on the stand : Vignobles & Signatures