Rather intensive purple – but no kidding - with a violet rim, decent viscosity, ripe cassis fruit matches with intensive aromas of blackheart cherries, basically cool stylistic dominated by ripe blackberries, the humidor of a three-torques-restaurant, fresh thyme and Valrhona 76%, red currant tart and pleasant toasty aromas. Dry, finely structured displaying an elegant fruitiness, stewed cherries with cloves, matching tannin structure, some liquorice and Manner waffles, dried plums and candied cornelian cherries, in any case on the juicy side, conciliatorily finish of a pleasant food companion, yet a touch of fresh beef conveys the idea of a cool-elegant balance. A real something considering the “bad” vintage 2014.
Roasted cauliflower with the world-best olive oil, marjoram-Ritschert (stew of pot barley, ham and vegetables) with mushrooms, ribs and white beans, red beet-root risotto with smoked or goat milk cheese, a perfect companion to main dishes, roasted sirloin steak, rich brochettes “Puszta secret”, nevertheless pleasant 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 Bregenzwald cheese or Emmentaler cheese matured in caves, and much more. If there is no open fire place enjoy it sitting on a polar bear´s fur.
Hand-picked end of september 2014 into small boxes: Blaufränkisch – predominantly from the sites Öden and Pandkräften, Cabernet from the sites Gillesberg and Ritter – both with slate soils.
Separate harvesting, closed must fermentation at 31 ˚C (90 °F), some days of additional maceration. Gentle pressing, malolactic fermentation, maturation in 300 l oak barrels for 12 months, mostly first filling.
|Serving temperature||15–17° C – poured into a small carafe would do no harm|
|Bottling||April 2016, final blending shortly before bottling|
|Bottle sizes||0,75l, Magnum, Double Magnum|