This Cuvée Fossiles has an intense gold color. The wine has aromas of currant jam, marzipan and a hint of iodine. On the palate it has a soft texture that spreads on the tongue, where it develops its aromas from dried flowers to white pepper. The mineral Read more
No interventions, no clarification with bentonite, but working with your own yeast cells. First there is the maceration of the grapes, then slow fermentation of 8-10 months on barriques. Possibly malo, the lactic acid fermentation. Sometimes it does, sometimes it doesn't, in short: very precise winemaking. You can clearly taste this in the Pinot Blanc.
Started at his family's winery, Domaine Mme Aly Duhr & fils, he has grown into one of the pioneers of Luxembourg viticulture with his own "Château Pauqué". He is considered one of the forerunners in the making of terroir wines, where many other winegrowers mainly want to put the grape in the spotlight. Abi Duhr, however, believes that the next step had to be taken, towards wines with a clear terroir expression and with more depth and complexity. From that idea, he created the "Clos du Paradis" in 1988, a wine where the vineyard was paramount and not so much the grape. It was the culmination of a development of a number of years, with many innovations in winemaking, such as the use of oak wood (1982) and the application of apple milk and sour fermentation (1987). Revolutionary innovations for Luxembourg at the time. After a recent purchase of one hectare of beautiful vineyards in the village of Schengen, Château Pauqué has a total of 4.5 hectares of vineyards. Almost all sticks are planted on steep slopes along the Moselle, essential for the best quality. The vineyards are planted with pinot blanc, elbling, auxerrois, riesling, pinot gris and chardonnay. The vineyards can be found in the lieux-dits Mertert Herrenberg, Grevenmacher Fels and Paradäis, Wormeldange Nussbaum, Ehnen Bromelt, Stadtbredimus Dieffert and –Fels and Schengen Fels, the only vineyard in the Luxembourg part of the Moselle on red sandstone. In his work, Abi Duhr was strongly influenced by the French, and in particular the Burgundian way of winemaking.
|Match with||Duck liver, sweetbreads, classic flammkuchen, salad with mango and prawns, oriental and Mediterranean dishes with spicy herbs.|
|Profile||Soft, full, creamy with a mineral acidity.|