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$ EUR
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14%
-
5.9
0.4
Color: intensive ruby red
Smell: The Pinot Noir presents itself as a multifaceted wine on the nose, where the delicate primary fruit aromas of wild strawberries, raspberry and cherry blend with restrained elegant spicy notes and aromas of flint.
After a snowy winter, spring brought a prolonged period of
exceptionally dry weather. Low temperatures in March and April
resulted in very late budbreak, which protected our vines from frost
damage resulting from the numerous frosty nights in April. A cool
and wet May ensured a good water supply for the vines. They began
to blossom on the earliest and warmest sites at the end of May to
the beginning of June, two weeks later than the long-term average.
June was a month of high summer temperatures and little
precipitation. As a result, fungal pressure in the vineyards remained
very low. July, on the other hand, was marked by heavy precipitation
and thunderstorms, which continued into August in places. The
average daytime temperatures in August were not too high, which
was extremely beneficial in terms of the fruit and vibrant acidity in
the 2021 vintage.
On the earliest sites, the grape harvest began slightly late, on
September 6, and the weather remained very good almost all the
time. The 2021 grape harvest was somewhat smaller in volume. But from
the beginning there were indications of a very exciting vintage.
Manual harvest and selection of the grapes; destemming followed by slow must fermentation at a controlled temperature and gentle agitation of the must in stainless steel tanks; malolactic fermentation and aging for 12 months partly in big wooden barrels (30%) and partly in barriques using one third new barrels (70%); blending three months before bottling.
Cool storage at constant temperatures, high level of humidity and as little light as possible
Cellar temperature: 10 - 15 °C
Good ageing potential > 5 years
Ideal companion to saddle of venison with a red wine apple purée and quark spaetzle, poppy-seed roasted saddle of sucking calf, loin of beef herb roasted in foil with potato pancakes and chestnut ragout, calf’s liver in thyme butter as well as veal paillard with Mediterranean vegetables; also goes well with barley risotto, and salted and smoked venison with a cranberry sauce with horseradish.
