Intensive purple with a small cherry-red rim, powerful viscosity, intensive aromas of blackheart cherries backed by a basically cool sensation where ripe blackberries, the humidor of a three-torques-restaurant, fresh thyme and cedar wood sparkle in the background, red currant tart and comparatively – and as a result of the vintage – slightly subdued toasty aromas. Dry, finely structured displaying an elegant fruit, stewed cherries with cinnamon, adequate tannin structure, some liquorice and Manner waffles, slightly dried plums and candied cornelian cherry. Always on the fresh side, conciliatorily finish of a beautiful food companion.
The idea of beet-root risotto with smoked or goat cheese almost immediately enters your mind thinking of a main dish, rare- roasted sirloin steak, rich brochettes “Puszta secret”, yet goes well with vegetarians. Peperonata with powerful smoked bacon or burgers with pork cutlet. Penne with lentils, leak & parsley. Home-made cheese-caraway-sticks or nut bread with summer butter and smoked sea salt, Christmas stollen with bacon and smoked almonds, to match ripe Pecorino or Emmentaler cheese matured in caves, and much more. If there is no open fire place it pleases all the same sitting on a polar bear´s fur.
Hand-picked end of september 2011 into small boxes: Blaufränkisch – predominantly from the sites Öden and Pandkräften, Cabernet from the sites Gillesberg and Ritter – both showing slate soils.
Separate harvesting, closed must fermentation at 31˚C, some days of additional maceration. Gentle pressing, malolactic fermentation, maturation in 300 l oak barrels for 12 months, mostly first filling.
|Serving temperature||16–18° C|
|Bottling||September 2012, final blending shortly before bottling|
|Bottle sizes||0,75l, Magnum, Double Magnum|