Tasting
Bright, brilliant straw yellow with a proper viscosity, platinum reflexes, finely tuned fragrance concert with the pleasure of a pear variety workshop, yellow, ripe fruit with a juicy bite, acacia blossom, but also stored Topaz apple, pear quince in October, behind it a steely flash of slate and quartz, meadow flowers white-yellow, in addition a hint of green tea, very attractive to smell and in the end, however, seriously structured. Dry, from the variety-immanent acid piquancy far stretched, although grown on slate weathering soil, but as if chiseled out of marble, beautiful density and carried by the desired yellow fruit, again the pear variation from light to deep, stylistically on the finely-tuned side, without being fragile, this is already provided by the Rust maturity, which has also captivated many poets and thinkers. Great potential already in the cradle, long yeast contact has given way to a fine, almost salty fruit brilliance. You can expect more than that...
Pairing
Arme Ritter (Poor Knights) - but the 24-month mountain cheese version, the classic lobster rice meat, the goose risotto with macadamia, stuffed yellow pepper with Wagyu stuffing/content, trout "an Papillote", braised leek with cave pecorino, partridge with bacon greengage, the salad with baked capers and duck grams, the classic Parmigiana, roasted goat's cheese with grilled fennel, pears braised in Furmint with dolcelatte and a handful of fresh walnuts, porcino omelette with/or more wild boar ham. Rarely, actually never, will you experience a 500-year-old history right in the glass. For all those who prefer to enjoy tradition in its liquid state. Those who have read so far: Keep it up!
Making
Harvested end of September 2020 from the traditional single vineyard Geyerumriss consisting of exclusively weathered slate soil. Selective hand harvesting into small boxes with all the advantages of grapes grown on 30-year-old vines. Hand-grafted by late father Paul himself.
Destemming, maceration for several hours, gentle pressing, hardly cooled fermentation in steel tanks over long, nerve-racking months, battonage every five/six weeks.
