Tasting
Extremely powerful 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 After Eight, complemented by flintstone, powerfull 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! Label-addicts! Learn something new!
Pairing
Smoked sol-eggs with truffled brie, 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 a month more, fried thyme pasta and one summer truffle per person, watching semi finals upwards – or on the road.
Making
Harvested in the first week of October 2016, selective picking into small boxes, due to the windy site and scarce soils as well as a northern orientation, perfect ripeness. Gillesberg – the highest elevation in Rust – quasi-monopollage.
Destemming, closed mash fermentation for 3 weeks, gentle pressing, maturation in 300-l oak barrels for 18 months.
