Straw yellow, smooth viscosity, distinctive aromas of juicy Williams Crist pear, fully blossoming jasmine and acacia, recalls a first rain drop on a warm slate soil, subtle notes of green tea, fruit-driven yet serious enough. Rather dry, however coming with a structured acidity embedded into a very compact, yellow-fruity body, again pear pulp, very balanced elegant style with great reserves – due to an intensive yeast contact – a virtually salty finish.
Slightly smoked trout with wheat risotto, chicorée sautéed in salty butter with goat cheese, pheseant in salt crust, frittata with chanderelles, frittata with chanderelles, goat cheese-pear tarte with pignoli, cold almond soup with fried olives, herb-crusted char en papillote, with fresh pretzel sticks with banana butter and fine gouda – in our opinion, a real life style snack. For all those who love wine but can do without wood.
Harvested September 2016 from the traditional single vineyard Geyer Umriss which consists of pure slate weathering soils. Very selective manual picking into small boxes.
Destemming, 18 hours maceration, gentle pressing, unchilled fermentation in stainless steel tanks with malolactic fermentation, fermentation stopped in the third week of May – a microbiological perpetuum mobile – almost.
| Serving temperature | 12° C (52° F), take the Sunday glass |
|---|---|
| Bottling | June 2017 |
| Alcohol | 13,0 Vol.% |
| Acidity | 7,0 g/l |
| Residual sugar | dry |
| Bottle sizes | 0,75 l and 1,5 l magnum (screw cap) |