Intensive purple with a violet rim, beautiful viscosity, ripe cassis matches with intensive aromas of blackheart cherries, basically cool style where ripe blackberries, the humidor of a three-torques-restaurant, fresh thyme and cedar wood sparkle in the background, red currant tart and pleasant 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 pleasant food companion, but a touch of fresh beef also gives the idea of a cool-elegant balance.
Ritschert (stew of pot barley, ham and vegetables) with mushrooms, ribs and white beans, red beet-root risotto with smoked or goat milk cheese almost immediately enters your mind thinking of a main dish, roasted sirloin steak, rich brochettes “Puszta secret”, yet suited for 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 2012 into small boxes: Blaufränkisch – predominantly from the sites Öden and Pandkräften, Cabernet from the sites Gillesberg and Ritter – both wiith 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.