Tasting
Purple with a dark violet rim. Intensive nose of cherries and black pepper. Stewed sour cherries completed by a hint of vanilla and lilac, spicy-dense, Sun-warmed dark berries. Dry, vivacious-juicy Blaufränkisch-fruit, very classic style, finely-wound tannin structure, inviting flavours of dark berries and cherries with a zesty-animating finish. Juicy and fiery notes deriving from chalky loam soils. Fruity and dense – the “heart and soul”.
Pairing
We start out with the always excellent Martini-goose, continue with Sbrinz and mature Emmentaler and finish with Linguine and red Pesto, match it with roasted deer liver and paprika chicken, try some bean stew – with lavish chilli – and finish with a generous sip of Blaufränkisch from perfect Blaufränkisch soils – we are not on the run …
Making
Hand-picked beginning of october 2008 into small boxes, loamy soils from the sites Gmärck, large Öden, Mitterkräftn and Pandkräftn.
De-stemming, closed must fermentation at appr. 30˚C, 3 days of maceration after completed fermentation followed by gentle pressing. Malolactic fermentation in large used oak casks.
| Serving temperature | 15 - 17˚C, decanting increases drinking pleasures |
|---|---|
| Bottling | April 2009 |
| Alcohol | 13,5 Vol.% |
| Acidity | 5,0 g/l |
| Residual sugar | dry |
| Bottle sizes | 100% screw cap for 0,75l-bottles and Magnums cork for Double Magnums |
Ingredients and nutritional values
Other vintages
- Available
- Sold out
Recipes
- Farmer’s Salad
- Risotto with Pumpkin and Caraway Roast Pork
- Martini Goose from the Gasthaus zur Dankbarkeit
- Goulash from Szegedin (Cabbage Stew)
- Pasta e Fagioli
- Rust Bean Strudel
- Penne with Spicy Tomato-Sheep-Milk-Cheese-Sugo
- Pear Cheese Pockets
- Lentil Thyme Spread
- Beef Stroganoff
- Fried Slices of Black Pudding
- Rinder-Filet-Tartar mit Spargel-Avocado-Tartar und Rotweizenvollkornwurzelbrot
- Belugalinsen