Rich purple with opaque core, disinctive viscosity, opens with impressive aromas of thyme and liquorice, a hint of tobacco, some crushed ivy leaves, lots of dark berries, in addition nougat and cedar wood, allspice and flintstone – boundless and deep. Dry, full-bodied and compact; its tight structure calls for a decanter, black mulberry and currant, great potential which will eventually increasingly mirror the slate soils.
Jugged hare with elderberry pulp, venison terrine with juniper, spare ribs with home-made rub, crunchy wedges and chimichurri dip, in case the rib eye takes one month more, fried thyme pasta and one summer truffle per person, with semi finals upwards – or on the road.
Harvested second week of October 2013, selective picking into small boxes, due to the windy site and scarce soil no loss at all due to selection.
Destemming, closed mash fermentation vor 3,5 weeks, gentle pressing, maturation in 300-l oak barrels for 18 months.
|Serving temperature||16–18°C – decanter obligatory!|
|Bottling||Beginning of March 2014|
|Bottle sizes||0,75l bottle and Magnum with screw cap double magnum with natural cork|