Straw-yellow and brilliant, a touch of elderflower, distinct mineral influence, red bell pepper, grapefruit; like an animating tropical orchard. Some kumquat and physalis; sheds its fragrance slowly and layer by layer. Dry, paired with creamy, animating fruitiness. Juicy and supple, ripe pepper again, multi-layered fruity structure with tropical and mineral aroma compounds. Thoroughly long finish. Less aps and pecs as the last one, in return a real charming guy a with lot of time to go. Promising for the future.
To prepare for a grand Blaufränkisch vertical or even afterwards. Salad with young spinach, pignoli and fried yellow pepper. Potato tart with red onions, chervil soup with croutons of anise bread. Greengages wrapped in bacon, ham with Balsamico pears. Fish dishes such as Alpine salmon with cooked celery. Tart of goat cheese with leek and goose berries. Avocado accompanied by all kinds of asparagus. To wait for Gordot or the main course.
Hand-picked in four runs throughout September from various vineyards – mostly with crystalline soils, into new small boxes.
De-stemming, 15 hours of maceration, temperature-controlled fermentation for 2 months in stainless steel tanks at a temperature of 19º C.
| Serving temperature | 7–8º C benefits from large glasses |
|---|---|
| Bottling | January 22th 2014 |
| Alcohol | 12,5 Vol.% |
| Acidity | 6,2 g/l |
| Residual sugar | dry |
| Bottle sizes | 0,75l – larger bottles on request |