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!
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.
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.