Geyerumriss 2018

Geyerumriss 2018

Falstaff

91

Points

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Tasting

Beautiful straw yellow with continuous viscosity, impressive fragrance of juicy William´s pear, full-blown jasmine and acacia, reminds of the first rain drop on a warm slate soil, subtle notes of green tea, fruit-driven yet serious. Bunch of yellow-white flowers. Dry, very structured acidity embedded into a compact, yellow-fruity body, the ominous pear pulp again, very balanced, elegant style with grand reserves. Due to the intensive yeast contact - really salty finish. Ageing potential and format in any way! Yes!

Pairing

Crisp goose with or without asparagus risotto, caprese with half-dried tomatoes and fried basil, slightly smoked trout with wheat risotto, chicorée seared in salted butter with goat cheese, pheasant in a salt crust, frittata with porcini, goat cheese-pear tarte with pignoli, cold almond soup with fried olives, herb crusted saibling en papillotte, paired with fresh salt sticks with farmer´s butter and noble gouda – in our opinion a real life-style snack.

Making

Picked in September 2018 from the traditional single site Geyerumriss with pure slate weathering soils. Very selective manual picking using small boxes. „Goldburgunder“ (Golden Burgundy) as the Triebaumer-Groszi (=grandmother) used to say.

De-stemming, 18 hours of maceration, gentle pressing, un-cooled fermentation in stainless steal tanks with malolactic fermentation, end of fermentation in the third week of May – a micro-biological perpetuum mobile – nearly.

Serving temperature 12 °C (52 °F) served in a Sunday glass
Bottling May 2019
Alcohol 13,5 Vol.%
Acidity 5,0 g/l
Residual sugar dry
Bottle sizes 0,75l and 1,5 l Magnum (screw cap)

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