Puls'Art White 2022

Puls'Art White 2022

Domaine Einhart

Here's Puls'Art from Domaine Einhart, a natural, organic (Ecocert) macerated white wine classified as AOC Alsace. Don't confuse it with a Poulsard because of its name (the Poulsard grape variety is found in the Jura region, a little further south). This magical wine is called Puls’Art simply because it pulses, and skin-macerated Gewurztraminer is a great art—we affirm it.

Vinification

The Gewurztraminers used to produce Puls’Art, aged twenty-five years and sourced entirely on the estate, are harvested by hand and then destemmed. Maceration lasts one week, and fermentation is carried out using indigenous yeasts. Aging on fine lees is ten months in barrels, followed by unfiltered bottling. From the vine to the cellar, this wine was made without any additives.

Tasting

Puls’Art has a bright orange color. The first nose, very appealing, brings aromas of candied apricot and rose petals. The second nose, very fresh, evokes green cardamom. The attack on the palate is ample, balanced, with a velvety sensation. On the palate, we find the aromas of ripe apricot from the first nose. The finish is powerful and spicy, vibrant, "a limestone lollipop," according to the winemaker's expression. Decanting is recommended so that your Puls'Art spreads its wings and expresses its mineral and charming notes, both earthy and exotic. For pairings, it is all-terrain but also capable of the most delicate associations: do not hesitate to pair it with smoked fish, fine poultry, white meats, game birds, a wild mushroom risotto, and cheeses.

Learn more about the Einhart estate

In the northern part of the Alsatian vineyard, the Einhart estate is a ten-hectare family estate whose vines grow on the foothills of the Vosges mountains. The soil is clay-limestone and rich in fossils (muschelkalk, or shell limestone and oolite limestone, and lettenkohle or dolomitic limestone).

A family estate

Since 1990, Nicolas Einhart has been at the helm, now assisted by his son Théo. Faithful to his commitments to the TIFLO association, of which he is co-founder, Nicolas devotes his winemaking work to protecting the land and biodiversity, making wine without additives, refusing harmful phytosanitary products and maintaining ecological refuge areas. Its estate has been certified organic (Ecocert and AB) since 2011. The estate produces white wines from maceration or direct pressing and a Pinot Noir red.

The best of Alsatian terroirs

Entirely manual harvests, destemming of the bunches, light punching down and delicate pressing are characteristic of the estate, as well as the separate vinification of each terroir, aging on lees and the absence of filtration before bottling. The wines are pure grape, lively, powerful, invigorating, and transcribe the minerality of these very beautiful terroirs of the Vosges foothills.