Pinot Noir Les Saintes Claires

Albert Mann
Crafted by the Barthelmé brothers at one of Alsace's most respected biodynamic estates, this red shows just how far Pinot Noir can go in the region. The grapes come from old vines rooted in limestone-rich soils near Wettolsheim, farmed with real care and picked by hand. Fermentation happens with wild yeasts, followed by a gentle ageing in oak that adds structure without hiding the fruit. Expect bright cherry and raspberry, a touch of spice, silky tannins and a fresh, mineral finish. Lovely with roast poultry, mushroom dishes or a cheese board. Drink it now or tuck a few bottles away.
108.29 € incl tax

-5% for 6 identical bottles

6 in stock

Wine name: Pinot Noir Les Saintes Claires 2024

Vintage: 2024

Producer: Domaine Albert Mann, Wettolsheim, Alsace

Grape varieties: 100% Pinot Noir

Region: Alsace, France

Appellation: Alsace AOC

Vinification method: Hand-harvested grapes in small crates, careful sorting, mostly destemmed with a share of whole bunches, spontaneous fermentation with indigenous yeasts in open-top wooden vats, gentle pigeage and light pump-overs, ageing for around 12 months in French oak barrels (mainly used barrels), bottled with minimal fining and filtration and low sulphur additions

Maceration: Around two to three weeks on the skins at controlled temperature, with a cool pre-fermentation phase to gain colour and aroma without hard extraction

Colour: Bright ruby red with purple glints and a clear, luminous rim

Bouquet: Fresh red cherry, wild strawberry and raspberry, touches of violet, blood orange peel, sweet spice and a discreet smoky, stony note

Palate: Silky and precise attack, juicy red-fruit core, fine-grained and chalky tannins, saline mineral thread and a long, fresh, pure finish

Alcohol content: 13% vol. (approx.)

Soils: Limestone and marl-limestone with gravel and clay topsoil on the hillsides of Wettolsheim

Farming: Certified organic and biodynamic (Ecocert, Demeter), ploughing, herbal preparations, grass cover and very low yields

Ageing potential: 5 to 10 years from the vintage

Food pairing: Roast poultry, duck breast, veal, mushroom dishes, charcuterie, grilled salmon or trout, soft washed-rind and mild hard cheeses

Serving temperature: 14–16 °C