Dreyfus, Ashby & Co.

Main Office

630 3rd Ave
15th Floor
New York, NY 10017
Phone (212) 818-0770
Fax (212) 953-2366

Adminstration

50 Avon Meadow Lane
Avon, CT 06001
Phone (860) 409-9119
Fax (860) 409-9272

TRADITIONAL WINES

CRUSTACES 2003

APPELLATION: A.O.C. ALSACE

GRAPE VARIETY: SYLVANER (90 %) + PINOT BLANC (10 %)

RANGE: The “TRADITION” line is produced with the grapes brought by our 200 selected vine-growers.

THE VINTAGE: Following its scorching summer, 2003 will be noted in the annals of Alsace wines for its extraordinary early vintage. You need to go back to 1540 to find comparable conditions. The winter 02/03 was harsh, with two long spells of hard frost in January and February. Mild temperatures in March led to early budburst at the beginning of April. Exceptionally high temperatures during May and June brought flowering forward by three weeks.

Summer was very hot and dry. The grapes were in an excellent sanitary state. Low acidity levels justified the authorisation to acidify given exceptionally by the European Union. All grape varieties displayed very high levels of potential alcohol but the ripeness was varying a lot from one vineyard to the other. Crop quantities have fallen by 20 %.

VINIFICATION: Immediate pressing. Fermentation in controlled-temperature (in order to keep the freshness).
Storage on leas for 4 weeks and maturing for 6 months in tanks before bottling.

EYE : Pale yellow colour .

NOSE : Fresh, very pleasant and fruity with a good body, opened tee and mineral aromas.

MOUTH : Well balanced, with an excellent freshness. A nice dry wine with an enjoyable fruit. Easy drinking crispy wine.

FOOD & WINE : Good matching with starters, white fishes, mussels and cold fish pate. Perfect wine at it’s own for a glass of wine or with a buffet.

• Alcohol : 12°20

• Residual sugar : 5 g/l

• Tartaric acidity : 5,6 g/l
  

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PINOT BLANC TRADITION 2003

APPELLATION: A.O.C. ALSACE

GRAPE VARIETY: 100 % PINOT BLANC

RANGE: The “TRADITION” line is produced with the grapes brought by our 200 selected vine-growers.

THE VINTAGE: Following its scorching summer, 2003 will be noted in the annals of Alsace wines for its extraordinary early vintage. You need to go back to 1540 to find comparable conditions. The winter 02/03 was harsh, with two long spells of hard frost in January and February. Mild temperatures in March led to early budburst at the beginning of April. Exceptionally high temperatures during May and June brought flowering forward by three weeks.

Summer was very hot and dry. The grapes were in an excellent sanitary state. Low acidity levels justified the authorisation to acidify given exceptionally by the European Union. All grape varieties displayed very high levels of potential alcohol but the ripeness was varying a lot from one vineyard to the other. Crop quantities have fallen by 20 %.

VINIFICATION: Immediate pressing. Fermentation in controlled-temperature (in order to keep the freshness).
Storage on leas for 4 weeks and maturing for 6 months in tanks before bottling.

EYE : Gold yellow colour .

NOSE : Intense, fresh nose of ripped citrus fruits, refined complexity : very charming

MOUTH : A supple attack, well balanced, with a strong fruit presence. Finish with a good freshness. A great Pinot Blanc with a wonderful fruit, very approachable.

FOOD & WINE : Good matching with starters, white fishes, mussels and cold fish pate. Perfect wine at it’s own for a glass of wine or with a buffet, specially on summer time.

• Alcohol : 12,65 %

• Residual sugar : 4,0 g/l

• Tartaric acidity : 4,6 g/l
  

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RIESLING TRADITION 2003

APPELLATION: A.O.C. ALSACE

GRAPE VARIETY: 100 % RIESLING

RANGE: The “TRADITION” line is produced with the grapes brought by our 200 selected vine-growers.

THE VINTAGE: Following its scorching summer, 2003 will be noted in the annals of Alsace wines for its extraordinary early vintage. You need to go back to 1540 to find comparable conditions. The winter 02/03 was harsh, with two long spells of hard frost in January and February. Mild temperatures in March led to early budburst at the beginning of April. Exceptionally high temperatures during May and June brought flowering forward by three weeks.

Summer was very hot and dry. The grapes were in an excellent sanitary state. Low acidity levels justified the authorisation to acidify given exceptionally by the European Union. All grape varieties displayed very high levels of potential alcohol but the ripeness was varying a lot from one vineyard to the other. Crop quantities have fallen by 20 %.

VINIFICATION: Immediate pressing. Fermentation in controlled-temperature (in order to keep the freshness).
Storage on leas for 4 weeks and maturing for 6 months in tanks before bottling.

EYE : Gold yellow colour.

NOSE : Fresh, peach aromas and slightly floral, refined and delicate.

MOUTH : Well balanced and a nice body. Lemon, grapefruit and green apple aromas and a hint of mineral. A Riesling marked by the exceptional vintage 03 conditions, with an attractive fruitiness.

FOOD & WINE : Fish courses -raw fish – marinated fish - shellfish - seafood in general – poultry – goat cheese

• Alcohol : 11,80 %

• Residual sugar : 5,8 g/l

• Tartaric acidity : 5,8 g/l

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TOKAY PINOT GRIS 2003

APPELLATION: A.O.C. ALSACE

GRAPE VARIETY: 100 % PINOT GRIS

RANGE: The “TRADITION” line is produced with the grapes brought by our 200 selected vine-growers.

THE VINTAGE: Following its scorching summer, 2003 will be noted in the annals of Alsace wines for its extraordinary early vintage. You need to go back to 1540 to find comparable conditions. The winter 02/03 was harsh, with two long spells of hard frost in January and February. Mild temperatures in March led to early budburst at the beginning of April. Exceptionally high temperatures during May and June brought flowering forward by three weeks. Summer was very hot and dry. The grapes were in an excellent sanitary state. Low acidity levels justified the authorisation to acidify given exceptionally by the European Union. All grape varieties displayed very high levels of potential alcohol but the ripeness was varying a lot from one vineyard to the other. Crop quantities have fallen by 20 %.

VINIFICATION: Immediate pressing. Fermentation in controlled-temperature (in order to keep the freshness).
Storage on leas for 4 weeks and maturing for 6 months in tanks before bottling.

EYE : Yellow colour.

NOSE : Strong bouquet with smocked flavours and fruity notes (dried fruits and white fruits like peach, mirabelle plum..).

MOUTH : Round and soft , well balanced, without heaviness . With honey and wax aromas. A nice Pinot Gris with an enjoyable fruit and body.

FOOD & WINE : Fish courses - shellfish - poultry - game - white meat - mushrooms - a good turkey wine !
Perfect on its own as well.

• Alcohol : 13°15

• Residual sugar : 11,5 g

• Tartaric acidity : 5,2 g
  

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GEWURZTRAMINER 2003

APPELLATION: A.O.C. ALSACE

GRAPE VARIETY: GEWURZTRAMINER

RANGE: The “TRADITION” line is produced with the grapes brought by our 200 selected vine-growers.

THE VINTAGE: Last winter was generally rather mild. During the summer, the entire vineyard area enjoyed fine sunny weather, alternating between record temperatures and cooler spells. Wet weather in September dampened hopes of a great vintage. Thankfully, growers were patient enough to take full advantage of an exceptional month of October. Alsace enjoyed a truly hot Indian summer, with hardly a drop of rain. Ripeness levels rose tremendously, but acidity remained generally stable. All the wines specially Sylvaner and Muscat are fruit-driven and well-balanced. Very good vintage.

VINIFICATION: Immediate pressing. Fermentation in controlled-temperature (in order to keep the freshness).
Storage on leas for 4 weeks and maturing for 6 months in tanks before bottling.

EYE : Strong bouquet with floral aromas (rose, jasmine..) and spicy notes.

NOSE : Round and soft, well balanced and without heaviness . Long and very aromatic, with litchi and exotic fruits. Nice freshness on the aftertaste.

MOUTH : A nice dry stylish Gewurztraminer with an enjoyable fruit and a good ageing potential.

FOOD & WINE : A good Gewurztraminer for an apéritif or a smoked salmon. Matches very well with oriental (spicy) cuisine and ethnic cuisine (Indian, Thai, Chinese, North African, etc…). Interesting with blue cheeses or Munster cheese.

• Alcohol : 13°10

• Residual sugar : 10 g/l

• Tartaric acidity : 4,9 g/l
  

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