The west side of the little Heimbourg vineyard enjoys a relatively cooler climate and is more exposed to the winds that run between the Brand and Heimbourg hills. The deep rich marl limestone soil is also capable to give great structure and acidity to the wines. When we had this little vineyard available in the mid-nineties, we thought that Pinot Noir would be interesting. In 2014 it performed very well, the wind kept the fruit flies away and the grapes were harvested healthy. Vinification is classic in an open-top wood vat fermenter (2/3 destemmed) and the wine is then matured in barriques (3 years old or more) for 18 months. No fining/filtration.
Nice dark ruby red colour and intense nose. The palate comes as a surprise because this grape is usually harvested at higher alcohol level in Alsace. Here in the Heimbourg, the natural higher acidity and lower alcohol make the palate quite austere and tight when the wine is young. There is no exception with the 2014. This wine deserves some ageing and also aeration before drinking.
Grilled and roasted meats, cured meats, and dense fish such as tuna or salmon.