Intensive purple, rather opaque, dense viscosity, particularly attractive and characteristic aroma spectrum . Pencil – just sharpened, mint, loads of black berries, a nice piece of cinnamon & Cassis fine chocolate, stewed sour cherries, notes of cedar, ivy and a touch of green pepper, very opulent and complex appearance. Dry, compact tannin frame, powerful berry fruit, due to its intensive aromas nice to chew. Opulent and rich. Shows that it also works without technical concentration. Very generous with high ageing potential. Enhances complexity and animation sip by sip. The result of rigorous hand selection combined with careful barrel selection! Worth a smile!
Zebu tongue on okra, tarte flambée with smoked duck breast, tartar of smoked bison wine maker`s size, leg of wild hare with elderberries, breast of wild duck with brandy sauce and fried pepper dumplings, pepper salami on buttered caraway-coriander-bread - crisp –please!. Could even make smoked tofu agreeable (not tested!) (for example to get drunk in a non-politically correct sense), to accompany a Sbrinz tasting. To stylishly forget and at the same time get a creative upswing. Could (subjunctive) mature until grandsons would be allowed to join the tasting.
Manually picked 1st week of October 2011 into small boxes, mainly from the single vineyards Kraxner (marl on schist subsoil), Gillesberg and Ritter (schist weathering soils).
De-stemming, closed fermentation for 14 days at a temperature of approximately 30°C, followed by 4 days of maceration, gentle pressing, malolactic fermentation and maturation in small 300 l – oak barrels (50% new).
| Grape varieties | 60 % Blaufränkisch, 40 % Cabernet Sauvignon |
|---|---|
| Serving temperature | 16–18° C – poured out of a noble decanter |
| Bottling | June 2013 |
| Alcohol | 15,0 Vol.% |
| Acidity | 5,5 g/l |
| Residual sugar | dry |
| Bottle sizes | 0,75l up to 3l |