Pinot Blanc Maischevergoren 2016 - Günther Steinmetz

The Pinot Blanc mash fermented by Günther Steinmetz enters the glass with a brilliant straw yellow color and immediately reveals an incredible, almost Burgundian elegance, which is also reflected in the low alcohol content. Fermented on the skins for 10 days, this white wine matured in large wood for 4 months after fermentation and therefore presents on the nose not only aromas of ripe apple and juicy Abbé Fetel pear, but also nuances of almonds, nuts and fine, slate-tinged smoke.

On the palate, the Günther Steinmetz Pinot Blanc is mash-fermented, incredibly grippy, juicy and full-bodied. Yet it never reminds one of an overly vanilla, barrel-fermented Chardonnay, but always remains elegant. Delicate tannins structure the palate excellently and lead into a lovely, medium-length finish.

Vinification of the Günther Steinmetz Pinot Blanc Mash Fermented

The grapes for this white wine come from Mosel vineyards characterized by blue slate and were quickly brought to the cellar after manual harvesting. After macerating the destemmed berries, winemaker Stefan Steinmetz left his Pinot Blanc grapes to ferment on the skins for a full 10 days. The wine then aged for a full 11 months on the lees in 1000-liter wooden barrels.

Food pairing for the Pinot Blanc from Günther Steinmetz

Enjoy this brilliant Pinot Blanc from the Moselle with bouillabaisse, poached fish, or just straight up.

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