Pinot Noir Grand H

Albert Mann
From the Mann family in Wettolsheim, this is Alsace Pinot Noir at its most serious. The old vines dig deep into limestone-rich soils, farmed biodynamically with real care, and the yields are kept tiny so every berry counts. Fermentation happens with whole bunches and native yeasts, then the wine rests quietly in oak barrels, picking up gentle structure without losing its fruit. Expect dark cherry, wild raspberry, a whisper of smoke and fine, silky tannins that stretch across the finish. Burgundian in spirit, unmistakably Alsatian in freshness. Pour it with roast duck, mushrooms or a good cheeseboard, and give it a little air first.
108.29 € incl tax

-5% for 6 identical bottles

6 in stock

Wine name: Pinot Noir Grand H 2024

Vintage: 2024

Producer: Domaine Albert Mann (Wettolsheim, Alsace)

Grape varieties: 100% Pinot Noir

Region: Alsace, France

Appellation: Alsace AOC (fruit sourced from the Hengst grand cru hillside, Wintzenheim)

Vinification: Hand harvest in small crates, strict sorting, fermentation with indigenous yeasts in open vats, gentle punching down and pumping over, malolactic fermentation completed in barrel, ageing around 12 to 14 months in French oak barriques with a small proportion of new wood, bottled with minimal fining and filtration

Maceration: Around 15 to 20 days, partly whole-bunch, at controlled temperature with gentle extraction

Colour: Deep ruby with bright purple highlights

Bouquet: Black cherry, wild raspberry and blackcurrant, with violet, sweet spice, graphite and a subtle smoky, toasted note

Palate: Silky and concentrated, fine-grained ripe tannins, juicy red and black fruit, spicy oak well integrated, saline and mineral finish of great length

Alcohol content: 13.5% vol.

Soils: Marl and limestone with calcareous scree, south-south-east facing slope, warm and well-drained

Farming: Certified organic and biodynamic (Ecocert, Demeter), ploughing, grass cover, manual work in the vineyard, low yields

Ageing potential: 8 to 15 years

Food pairing: Roast duck breast, rack of lamb, game birds, mushroom risotto, veal with morels, Munster at the start of its maturity, matured hard cheeses

Serving temperature: 15 to 16°C, decanting 30 to 60 minutes recommended when young