Cave de Turckheim Reserve Pinot Blanc Tasting notes:
Cave de Turckheim Reserve Pinot Blanc enjoy aromas of ripe peach and citrus, this is an elegant wine with the character, weight and texture of a warm vintage that is guaranteed not to disappoint.
Food:
Cave de Turckheim Reserve Pinot Blanc is a lovely apéritif or with fish, seafood, poultry, pork fillet, salads and quiches. Actually a really great all rounder.
Region/Producer:
Cave de Turckheim Reserve Pinot Blanc is a 100% Pinot Blanc is blended from Pinot Blanc Auxerrois and Pinot Blanc grown on the granitic slopes from the villages of Zimmerbach, Walbach, Wihr au Val, which constitute the Val St-Grégoire, at the beginning of the “Vallée de Munster”. Traditional vinification in stainless steel tanks. Fermentation temperature of 19°C. With access to the diverse soils of the Munster valley, Cave de Turckheim excel at Pinot Blanc. For their Reserve they vinify by soil type – granite or gravel in this case – selecting various tanks to blend a classic Pinot Blanc which is elegant and textured.
An awareness of social and environmental concerns has always been high on the agenda for the Cave de Turckheim’s growers. They were among the first in France to practice integrated agriculture, an approach which combines the best of modern tools and technologies with traditional practices, lowering the consumption of energy and other resources, reducing environmental pollution, conserving biodiversity and promoting sustainability. In 2014, all the members of the co-operative obtained Agri Confiance Volet Vert (Green Section) certification and in 2015, they all obtained High Environmental Value Level 2 certification. The growers are aiming for HVE Level 3 certification in late 2019.
In 2008, a number of growers decided to commit to the rigorous standards of organic viticulture. As part of Alliance Alsace, approximately 70 hectares of vines are now cultivated organically, having obtained organic certification in 2011, with a further 30 hectares in transition. These vignerons have revived ancestral practices, tilling the soil and undertaking work that facilitates the elimination of weeds and the combat against the two major diseases: powdery mildew which is tackled with sulphur and mildew which is treated with copper sulphate. Natural fertilisers are also used (nettle, horsetail, comfrey and dandelion), fortifying the vines and increasing their natural resistance. Organic winegrowers meticulously observe their vines, enabling them to intervene in the right place and at the right time, rather than treating the plants systematically.
Turckheim’s commitment to the environment extends to the winery where it strives to conserve natural resources. Sorting waste for recycling, reducing its carbon footprint, using solar panels, and preventing pollution are just some examples of how environmental considerations are present in every aspect of its daily work. Committed to both the environment and its customers, Cave de Turckheim also plays an important role in the local economy.
