Straw-yellow and brilliant, a touch of white elderflower in May, definitely mineral, red bell pepper, grapefruit; reminding of an animating tropical orchard. Some cumquats and physalis, the fragrance developing gradually layer by layer. Dry, paired with creamy animating fruit. Juicy and smooth, again ripe pepper, multi-layered fruit structure with tropical features and stone fruit. Long finish. A real charmer taking its time. Very promising. Takes its place in a long row of persistent Sauvignons from Rust.
Fried Camembert with fillets of pomelos. To kick off – or complete - a great Blaufränkisch vertical tasting. Salad with young spinach, pignoli and fried yellow pepper, potato tart with red onions, chervil soup with croutons from anise bread. Potatoe salad with balsamico ....... and black beans. Greengages wrapped in bacon, ham with balsamico pears. Fish dishes such as Alpine salmon with cooked celery, goat cheese tart 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 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 2016 |
| Alcohol | 13,5 Vol.% |
| Acidity | 5,3 g/l |
| Residual sugar | dry |
| Bottle sizes | 0,75l – larger bottles on request |