Rolly Gassmann Pinot Blanc (750ml)
BiodynamicAll of our products that are tagged with the term Biodynamic are either biodynamic certified or biodynamic practicing. Learn More
The Gassmann family has been making wine in the village of Rorschwihr since 1661. The current domaine name dates to the 1967 marriage of Marie-Therese Rolly and Louis Gassmann. Today the estate is largely managed by their son Pierre Gassmann. With 126 acres under vine and vast cellars extending six stories deep under their hillside and capable of holding a million bottles of wine, Domaine Rolly-Gassman makes some of the most compelling wines in Alsace. In 1997 they added a biodynamic philosophy to their traditional ongoing approach of minimal interference with the vines. Pierre has an in-depth knowledge of estate’s terroir (a complex mosaic of limestone and marls), focuses on low yields and rigorously selects grapes.
Each plot is vinified separately using a very slow fermentation with wild natural yeasts. Fermentations generally stop in winter in their cool, deep cellars, leaving significant residual sweetness in many of the wines. The result is lush and balanced style and a certain velvety sweetness that characterizes the wines. It is only as wines are tasted and deemed appropriately aged that the wines are released to the market, sometimes as many as 20 years after bottling. Pierre Gassmann insists on late harvesting and lengthy cellaring after bottling, creating luscious yet balanced styles.
Pale yellow/straw colour. This Pinot Blanc offers aromas and flavors of apricot, pear, orange, grapefruit and marzipan. Youthful. Bone dry with great minerality, a good austere edge and lively acidity. This is a delicate wine with good acidity, ripe fruit and slight spiciness in the finish that lingers. A wonderful food wine that can be enjoyed over the next 10 years.
Pierre Gassmann considers that the grapes are ripe when the pip has turned orange brown inside the grape. Harvest is done by hand, the grapes are taken to the cellar, gently pressed and wild yeast fermented. Grapes from each vineyard are fermented separately. Once fermentation is complete and the wine assembled, it is bottled within the year of harvest. The bottles are then laid to rest until they are Pierre decides the wine is at its best to release.