Domaine G.Metz D.Note 2019

Name: FineSpirits
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Based on

Country:France

Grapes:Pinot Blanc

Region:Alsace

Color:White

Sweetness:Dry

Alcohol:13.5

Vintage:2019

Volume:0.75

Food pairing:Cheese, Fish, Meat, Poultry

Aroma:Golden apple, Quince, Smoke, Vanilla

Palate:Balanced acidity, Creamy texture, Medium-bodied, Pear, Vanilla

View all Characteristics

206,00 zł The lowest product price in the 30 days before the discount was introduced was 206,00 zł

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All Characteristics Reviews

Key Details

Color

Gold

Clarity

Clear

Sweetness

Dry

Brand

Domaine G.Metz

Country

France

Alcohol

13.5%

Sensory Structure

Alcohol

10-11%

12-13%

14-14+%

Acidity

low

med

high

Body

light

med

full

Finish

short

medium

long

Tasting Characteristics

D. Note 2019 is vinified from old-vine Pinot Blanc in the hills of Itterswiller/Epfig, Alsace. For this cuvée, the wine rested 24 months on fine lees in demi-muid barrels of new oak, which brings out extra depth, complexity and a broader texture than the standard regional whites. The result is a white with character — both crisp and layered.

Aromas and flavours:

Primary

Palate/Taste: Golden robe gives off aromas of quince, ripe yellow apple, soft pear and a delicate smokiness merged with vanilla and subtle toast from oak. Light floral notes emerge in the background, with hints of beeswax and honeyed nuts.

Secondary

Palate/Taste: Medium-bodied, with a warm, slightly oily texture that balances zesty acidity. The palate reveals orchard fruit — pear and yellow apple — accompanied by quince, gentle spice, vanilla and a calm, creamy oak-derived richness. The oak is present but integrated, lending structure without overshadowing fruit.

Tertiary

Finish: Well-balanced and lingering: soft spice, a faint smokiness, and a mineral undercurrent that keeps the finish grounded and fresh.

Gastronomy

Serve chilled at about 10–12 C. This wine pairs well with richer white-meat dishes like roast pork or veal, creamy poultry in mild sauces, dishes with mushrooms or light cream sauces, and also richer seafood — like scallops or butter-sautéed fish. It complements dishes where you want depth and slight oakiness (e.g. pork tenderloin with creamy mustard sauce), but also works with hard or semi-hard cheeses due to its acidity and subtle oak-driven textures.

Food Pairing Suggestions: