Pinot Auxerrois
Pinot Auxerrois
JoieFarm 2018 A Noble Blend 375 mL
Canadian White
Guava, passion fruit and grapefruit lead a highly aromatic profile, with nutmeg, clove and coriander adding savoury spice. Gewürztraminer and Riesling form the core, joined by Pinot Auxerrois, Pinot Blanc and Muscat. Each lot was vinified separately in stainless steel after gentle pressing, then blended for a focused, medium-bodied palate and a fresh citrus finish. Serve chilled with seafood or gently spiced dishes.
Gustave Lorentz 2020 L’Ami des Crustacés Pinot Blanc
French White
White flowers, honey, melon, citrus, pear and white peach form the aromatic profile. The palate is lively and dry, with integrated acidity and a mineral note. Fruit comes from hillsides around Bergheim, where heavy clay and limestone soils predominate. The blend comprises seventy percent Pinot Auxerrois and thirty percent Pinot Blanc, and the wine is matured in stainless steel.
Maison Kuehn Crémant d’Alsace Extra Brut Cuvée 1675
French Sparkling
Pastel yellow with golden reflections, this sparkling wine carries fine, regular bubbles. Toast, roasted notes and dried fruit accompany hazelnut and fresh butter. The grapes are hand-harvested and pressed whole. A first fermentation takes place in tank, while the second occurs in bottle by the traditional method. The blend includes Pinot Auxerrois, Pinot Blanc, Chardonnay, Pinot Gris and Pinot Noir.
Pépin Crémant d’Alsace Extra Brut NV
French Sparkling
Pale straw colour and persistent bubbles accompany chalk, almond, marzipan, lemon and toasted brioche. The palate is taut and creamy, with green apple, lemon and mineral notes. The blend is thirty-five percent Auxerrois, thirty percent Pinot Gris, twenty-five percent Pinot Blanc and ten percent Chardonnay. Grapes come from clay-limestone soils. This Extra Brut spends eighteen months on lees in stainless steel.
Josmeyer 2017 H Vieilles Vignes Pinot Auxerrois
French White
Mirabelle and apricot appear with mineral and saline detail. The Pinot Auxerrois is fleshy and chalky, with long bitter notes. Grapes are harvested entirely by hand and whole-cluster pressed for about seven hours. After natural settling, spontaneous fermentation takes place in a century-old foudre. The wine rests on fine lees for several months before filtration and bottling.