Production
Sables et Galets wines are sourced from the Herrenweg vineyards in the Fetch Valley having sandy/pebbly soils created during glacial shifts in the nearby Vosges mountains. Daniel uses pneumatic pressing (of whole grapes), temperature controlled fermentation, no fining and light filtration before bottling - all to preserve fruit and aromatic qualities and elegance. His philosophy is to make wines with good acidity and fruit balance.
Tasting notes
Acacia honey, quince and delicate warm spice on the nose. With apricot, honey and hints of sultana richness on the palate, balanced with well judged acidity and a pithy finish.
Food match
Match with smoked salmon or chicken cooked in sauce, especially if with strong flavours such as in Thai or Chinese dishes. On the cheese front this is great with smoked cheeses and Bresse Bleu.
