Updated: Dec 1, 2019
Domaine Paul Blanck
Pinot Noir 2016
This nectar comes from the medieval town of Kientzheim. It is a 100% Pinot Noir, the only black grape permitted in Alsace. Generally Alsatian red wines lack the weight and concentration of Burgundian Pinot Noir. This one ferment 7 to 19 days in stainless steel vats at controlled temperatures. Then the wine is left in stainless steel until bottling in springtime. Then it keeps maturing for a further year in the bottle before the release. Santé!
In the glass the wine has a brilliant purple colour. The intensity is pale. The nectar is clear with no traces of deposits.
The flavour intensity is pronounced. It is enough to uncork the bottle (a sad screw cap) to enjoy the blaze of wild berries and succulent red cherry. There is also a touch of black pepper and a hint of tomato leaf. As tertiaries, there are the typical leather, forest floor, mushroom and a feeble hint of tar.
In the mouth, the wine is dry with a medium high level of acidity. The tannins are medium as well as the level of the alcohol (i.e. 13%).
On the palate we find all the aromas already evident to the nose. The red fruits become more succulent similar to the richness of the homemade jam, without going down to the molasses. The intensity is pronounced. The finish is medium.
It is an easy drink Pinot Noir perfect with nibbles or charcuterie. To wash down a nice steak, I would opt for amore complex nectar. This one is pure freshness and youth. There is no evolution and you can keep swirling then glass as much as you want, nothing will happen to the aromatic palette. As suggested on the bottle label, drink it now and don’t expect any miracle pretendint to forget it in your cellar.