A Quartet of Pinot Blanc

What is Pinot Blanc? Most avid wine scholars would say it is a mutation of Pinot Noir. Others would disagree. I looked it up and here is an excerpt–“the white-berried mutation of Pinot, part of the vast family of vaguely Burgundian vines. The main characteristic of wines made from Pinot Blanc is a certain roundness of flavour, verging on apparent sweetness sometimes because the acidity is relatively low. They are gentler rather than demandingly appealing, having even fewer distinguishing marks than Chardonnay and generally rather less body”.

Over the years, rarely have I encountered a Pinot Blanc which really caught my attention. Having said that, here are four really worth checking out. Their success certainly has something to do with soils, climate, terroir AND the respective, respectful champion who made it happen. Yes, wines like this just don’t happen. It really takes a champion.

2016 Wolfberger Pinot Blanc–Here is an example of the softer, prettier side of what Pinot Blanc can be, from Alsace, France and a family who has been at their craft for over 100 years.

 

2017 Cantina Terlan Pinot Bianco “Tradition”–This is a Pinot Bianco much more about minerality than the grape itself. When we opened VINO, this was a wine we just had to have on the list. Cantina Terlan is from the Alto Adige, located at high elevations in northeast Italy. The soil is rocky with a myriad of soil types because of glacerial movement and erosion over the years.

 

2014 Fürst Weissburgunder “Pur Mineral”–This a VERY pure, effortlessly light, VERY sophisticated, mineral driven example of what this grape can be. The grapes from vines grown in limestone/gravel soils of Volkacher Karthäuser in Germany and crafted by the “2003 Gault Millau Winemaker of the Year”.

 

2014 Guillemot Savigny- lès-Beaune “Dessus Les Gollardes”–A very unique white wine from Burgundy, France, made from 70% 55 year old vine Pinot Blanc & 30% Chardonnay from vines grown in the limestone, clay, gravel soils. ½ fermented in stainless steel and ½ in old demi-muids, then aged for 15 months in old demi muids.

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