White wine


Two to three times per century it is possible to press great Burgundy wines.

Variety: Pinot blanc
This white Burgundy grape variety most likely evolved through the stage of Pinot Gris as a secondary mutation of the Pinot Noir (Blue Burgundy). The Pinot Blanc wines are of high quality and have great development potential when they are cultivated at the right location and reach a good level of ripeness.

Tasting: intense yellow, strong, fruity Burgundy scent, ripe peach and stone fruit aromas, powerful at the palate, balanced with extracted sweetness, long finish and guaranteed ripening potential.

Best served with: Zucchini-tomato-gratin, boiled beef, boiled hake in mustard sauce, boiled and smoked ham in bread dough, asparagus dishes, carp


0,75 l bottle


Quality wine

Drinking temp.

8–15 °C


old and new Umriss

Year of planting

1970, 1997

Hand harvest

100 % selected grapes


21° KMW


2 years on the lees in stainless steel tank

Alcohol content

Alcohol 13 % vol.

Resdiual sugar




  • Foto: Magnus Hengge, studio adhoc Berlin

    The sample

    The Pinot Blanc has been in the steel tank for almost two years. The yeast has settled almost completely. Only a little part is still active in the wine, which makes it seem cloudy.

  • Foto: Magnus Hengge, studio adhoc Berlin

    Sensory test

    The taste of the yeast is superficial, but Paul Schandl already notes the special characteristics that will later turn this youthful wine into the completed Pinot Gris 2015.