Kuentz-Bas 'Tradition' Pinot Blanc 2010
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This is a white wine imageKuentz-Bas 'Tradition' Pinot Blanc 2010

 
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"This is Kuentz-Bas’ Pinot Blanc, a blend of 70% Pinot Blanc and 30% Auxerrois, from the superb 2010 vintage. The wine opens with a beautiful lemon-gold color and dazzling aromas of Golden Delicious apples, Comice pears, honeydew melon, and jasmine. Fresh and sizzling on the palate, the Pinot Blanc fuses spicy, cinnamon-tinged buttered apple fruit with smoky soil notes, sesame oil, and a hint of tangerine peel. Juicy and satisfying on the finish, the wine ... read more
Item ID: #15502
Size: 750mL (wine)
Closure: Cork

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"This is Kuentz-Bas’ Pinot Blanc, a blend of 70% Pinot Blanc and 30% Auxerrois, from the superb 2010 vintage. The wine opens with a beautiful lemon-gold color and dazzling aromas of Golden Delicious apples, Comice pears, honeydew melon, and jasmine. Fresh and sizzling on the palate, the Pinot Blanc fuses spicy, cinnamon-tinged buttered apple fruit with smoky soil notes, sesame oil, and a hint of tangerine peel. Juicy and satisfying on the finish, the wine adds suggestions of yellow plums and reprises of honeycomb and fleshy apple."

Kuentz Bas

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Kuentz BasMaison Kuentz-Bas was first established by the Kuentz family in 1795, and the domaine as we know it today was forged through a marriage that joined the Kuentz and Bas families in 1895. Nestled in the town of Husseren-les-Châteaux, it sits at one of the highest points in Alsace, and the vineyards stretch out from the village over an area of ten hectares. More than two hundred years of tradition and vineyard pedigree have made these wines perennial favorites, with the grand crus of Eichberg and Pfersigberg earning the highest esteem. However, when the family sold the property to famed vigneron Jean-Baptiste Adam in 2004, many wondered what direction the new team would take. Adam, like the estate's former owners, has a reputation for being an advocate of Alsatian terroir, and he is the fourteenth generation to continue a family winemaking tradition that began as early as 1614. Eager to restore Kuentz-Bas to its former glory, Adam lowered yields significantly and reverted to natural methods, following organic and biodynamic approaches to vineyard work.

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