Grand Cru Pfingstberg
Pfingstberg is a pretty hillside at an altitude of 300 m which dominates the village of Orschwihr. This Grand Cru is spread over a south-east facing area of 28.15 hectares. Its upper parts sit on a chalky sandstone and micaceous sandstone substrate (Muschelkalk at the bottom and Bundsandstein at the summit).
As such the soil has more of a clay-sandstone texture in the lower parts. This geological peculiarity has given rise to a distinct name: Pfingstberg and Lippelsberg. The steep terroir slop made it necessary to build terraces consolidated with sandstone-brick walls.
The Château d’Orschwihr’s Grand Cru sits on the Bundsandstein sandstone chalk. We are spoiled by its fantastic Vendanges Tardives[1] Rieslings and sublime Tokay Pinot Gris from Sélections de Grains Nobles[2]. Its long aging guarantees its success as it ages very well indeed.
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Pinot Gris Grand Cru Pfingstberg 2013
Read moreIts golden yellow colour introduces a nose of great minerality, very fresh and stretched over aromas of wedge/pear. The palate has a beautiful acidity, also very tense and with aromas of white flowers and citrus fruits.
The eight grams of sugar go completely unnoticed. -
Riesling Grand Cru Pfingstberg 2005
Read moreAfter admiring its brilliant golden yellow, take a moment to smell its lemony, slightly minty nose, which gradually gives way to aromas of orange and spices.
Its mouth starts gently on citrus aromas, the sugar is slightly noticeable but very quickly the typical acidity of Pfingstberg takes over with its mineral aromas and a very present salinity which make this wine so special and so rare.
Pfingstberg is traditionally enjoyed after at least 10 years of ageing and this one, even with its 19 g of residual sugars, is no exception. -
Riesling Grand Cru Pfingstberg 2014
Read moreThis wine has a beautiful deep yellow colour with a mineral and woody nose with a touch of citrus fruits and white flowers.
In the mouth, the attack is lively and frank with a strong lemony side that predominates, then appears a mineral and salty side, almost tannic, characteristic of young Pfingstberg.
It should be noted that the Pfingstbergs, like the Enchenbergs, are very lemony in their youth but make a tight turn towards minerality after 6 to 10 years of ageing. As a result, the ageing time will depend on how you enjoy the wine. Decanting in the first few years is strongly recommended.