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This top cuvée Chateau Pauque is made from 100% Chardonnay, which rivals the very best wines of Bourgongne in terms of strength, balance and finesse. It has aromas of ripe yellow apple, lime blossom and a hint of hazelnut. Its fresh acidity and creaminess are seamlessly matched. This wine shows us an incredible volume and grace. Be engulfed in ripe yellow fruit, underlined by a very fine acidity, and a very subtle smoky barrel ripening. Professor Abi Duhr continues to amaze with his white wines from Luxembourg. All equally beautiful, splash-clean and let you enjoy the moment!
Started at his family's winery, Domaine Mme Aly Duhr & fils, he has since grown into one of the pioneers of Luxembourg viticulture with his own "Château Pauqué". He is 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.
|Appellation||Vin du Luxembourg|
|Match with||Sole or turbot a la meuniere, lobster cooked with butter sauce, poultry with a creamy sauce, steak tartare or vitello tonato.|
|Profile||Voluminous, elegant, creamy with a fresh acidity.|