Tasting
Straw yellow with continuous viscosity, distinctive 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, pear pulp again, very balanced, elegant style with grand reserves. Due to the intensive yeast contact - really salty finish. Reserve quality? Definitely!!
Pairing
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 chanterelles, 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 2017 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 steel tanks with malolactic fermentation, end of fermentation in the third week of May – a micro-biological perpetuum mobile – nearly.
