Quite aromatic with depth and weight, offering notes of poached pears, almond, white flowers, and light citrus. The wine is creamy and round in the mouth, with bright but moderate acidity, golden apple, buttercream, fresh herbs, a touch of minerality and lovely balance. Medium plus in body, medium in length.  

 

Founded in 1610 and located in the village of Kientzheim, Domaine Paul Blanck has been under the control of the Blanck family since the beginning.  They are considered trailblazers in the region, crafting wines of character and distinction for several vintages.  Today, the domaine consists of 86 acres of vineyards in total – 30 acres of Grand Cru sites, 30 acres of lieu-dit plots and Crus, and 26 acres planted in the Alsace plain.  

 

First cousins, Frédéric and Philippe Blanck took over management of the estate in the 1980s.  Frédéric Blanck is noted to be a quiet man, often found tucked away in the cellar, carefully watching over the wines that he makes.  He does have a bit of a wild side, and takes to his racing motorcycle on various speed circuits throughout the region.  Philippe has been considered “the voice of Alsace” and also currently acts as the President of the Oenotourism Commission of the Independent Vignerons de France.

 

The vineyards of Paul Blanck are farmed sustainably (without the use of chemicals) in order to achieve a pure expression of their unique Alsatian terroir. Vines are grown on a combination of gravel, sand, clay and limestone soils, producing grapes that are harvested by hand.  This vintage of Pinot Blanc is pressed, and ferments between 4-10 weeks in control-temperature stainless steels tanks using native yeasts.  Once fermentation is complete, the wine rests on the lees for a period of time, adding weight and complexity to the finished product.