An early drinking year, giving rich, decadent wines thanks to almost tropical heat and accompanying humidity. The crucial months of September and October were the hottest on record since 1950. (David Berry Green, BBR Buyer)
This steep sloped, marl and gypsum sun-trap consistently produces one of the regions most emphatic Pinot Gris, never more so than in 2006 where despite trickier conditions Olivier selected a miniscule crop to deliver a 50% botrytised beauty, complete with brilliant quince, beeswax, apricot notes on the nose and a perfectly poised, finely textured honey and nectarine palate. Fabulous! At 114 grams of residuel sugar, a pudding in its own right. (David Berry Green ) Compelling and rich without ever being cloying, this late harvest wine shows all the benefits of extended hang time on the vine. Opulent Pinot Gris floral and fruit aromas on the nose foretell of things to come. The first burst of nectarine and quince segue shamelessly into rich, honied apricots with not a hint of the stickiness often associated with such things. With time in the mouth the minerality of this wonderful vineyard, Clos Jebsal, shows through and keeps things fresh, the flavours linger into the best greengage confit you've never imagined, until this point! I can very happily hold this up as the finest example of winemaking I've seen from Alsace in 2006. Drink with Gooseberry fool, anything containing stewed fruit, or rather surprisingly, a big handful of lightly salted nuts! (Rob Whitehead, London Shop, January 2011)
(David Berry Green ) Compelling and rich without ever being cloying, this late harvest wine shows all the benefits of extended hang time on the vine. Opulent Pinot Gris floral and fruit aromas on the nose foretell of things to come. The first burst of nectarine and quince segue shamelessly into rich, honied apricots with not a hint of the stickiness often associated with such things. With time in the mouth the minerality of this wonderful vineyard, Clos Jebsal, shows through and keeps things fresh, the flavours linger into the best greengage confit you've never imagined, until this point! I can very happily hold this up as the finest example of winemaking I've seen from Alsace in 2006. Drink with Gooseberry fool, anything containing stewed fruit, or rather surprisingly, a big handful of lightly salted nuts!
(Rob Whitehead, London Shop, January 2011)