Purple with a dark violet rim. Almost excessive nose of cherries and black pepper. Stewed sour cherries completed by a hint of lilac and gentian, spicy-dense, sun-warm blackberries. Dry, vivacious-juicy Blaufränkisch-fruit, very classic style, finely-wound tannin structure, inviting flavours of dark berries and cherries with a zesty-animating finish. To us “classic” means intensively fruity and powerful. Juice and power deriving from chalky loam soils. “Lifeblood” starts in the fruity-dense range! This demanding vintage appeals with an enormous density and extra sweetness.
We start out with the Martini-goose – that`s for sure!, Continue with peppered Pecorino and matured Emmentaler and finish with Linguine with cashew nut/dried tomato pesto, try it with roasted deer liver and paprika partridge. Cheese dumplings with roasted onions. Extra tip: matches perfectly with goulash of boned shank. Don`t forget the Chorizo butter bread. Let`s try some bean stew – with lavish chilli – or a potato-lentil-gratin with a little – or a little more - bacon and finish off – we are not on the run - with another generous sip of Blaufränkisch from perfect Blaufränkisch soils.
Selectively hand-picked end of september and beginning of october 2012 into small boxes, loamy soils from the sites Gmärck, large Öden, Mitterkräftn and Pandkräftn.
De-stemming, closed must fermentation for 12 – 18 days at up to 30˚C, 3 days of maceration after completed fermentation followed by gentle pressing. Malolactic fermentation partly in large, used oak casks and partly on the mash.
|Serving temperature||15–17˚C, decanting increases drinking pleasures|
|Bottle sizes||100% screw cap for 0,75l-bottles and Magnums cork closure for Double Magnums|