Rich purple with opaque core, disinctive viscosity, opens with impressive aromas of thyme and liquorice, a touch of tobacco, some crushed ivy leaves, lots of dark berries, in addition nougat and cedar wood, allspice and flintstone – powerful and deep. Dry, structured and compact; its tight structure calls for a decanter, black mulberry and currant, great potential which will in the course of time mirror the slate soils. Be careful! It´s the terrible vintage 2014!
15-hours brisket from angus beef, jugged hare with elderberry pulp, venison terrine with juniper, spare ribs with home-made rub, crunchy wedges and chimichurri dip, in case the rib eye takes one month more, fried thyme pasta and one summer truffle per person, with semifinals upwards – or on the road.
Harvested in second week of October 2014, selective picking into small boxes, due to the windy site and scarce soil less selection loss as anywhere in this year.
Destemming, closed mash fermentation for 3 weeks, gentle pressing, maturation in 300-l oak barrels for 18 months.
| Serving temperature | 16–18°C – decanter obligatory! |
|---|---|
| Bottling | End of June 2016 |
| Alcohol | 13,5 Vol.% |
| Acidity | 5,3 g/l |
| Residual sugar | dry |
| Bottle sizes | 0,75l bottle and Magnum with screw cap double magnum with natural cork |