The core is deep purple right to the hue, with pronounced legs; the nose is intense, with intense aromas reminiscent of dried cherries, berry comfit, cinnamon, cloves and nougat. Complex secondary aromas are of a bourbon vanilla, a fine cigar humidor and blackberries after the first autumn frost. Dry, with firm tannins and a bound structure with intensive fruit characters and luscious flavours of Black Forest Gateaux. Very well integrated minerals and fruit that warm the palate, rounded off with a long, elegant finish.
Game or a filet steak (especially spicy or well seasoned meats), or enjoy it on its own in good company!
Hand-picked at the beginning of October 2003. Only the best grapes – collected in small boxes – went into the Reserve, and these came from the Riegelpand (clay/slate soils) and Pandkräften (deep loess on clay) single-vineyards.The grapes were de-stemmed and the must was fermented in sealed tanks at 31°C for 12 days. Following the completion of the alcoholic fermentation, the wine rested on the skins for 5 days before pressing and malo-lactic fermentation. The wine was matured in 300 litre oakbarrels (45% new oak), followed by a final stage in large oak casks.
| Serving temperature | 16–18°C – decanting is recommended. |
|---|---|
| Bottling | Am 03.03.2005 |
| Alcohol | 14,5 Vol. % |
| Acidity | 5,4 g/l |
| Residual sugar | 2,0 g/l |
| Bottle sizes | 0,75l, Magnum, Doppelmagnum, Rehoboam (5 l), Salamanzar (9 l) |