Tasting
Deep-dark purple with opaque core, opens with impressive aromas of thyme and liquorice, a touch of tobacco, some crushed ivy leaves, lots of dark berries, in addition nougat and cedar wood, allspice and After Eight, plus flintstone, powerfull and deep. Dry, structured and compact; its tight structure calls for a decanter, black mulberry and currant, great potential which will in the course of time mirror the slate soils. Be careful! Label-addicts! Learn something new!
Pairing
Udon noodles cooked in smoked ham broth with parsley root, veal paillard with Dijon and long pepper, smoked sol-eggs with truffled brie, 15-hours brisket from angus beef, 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 a month more, fried thyme pasta and one summer truffle per person, watching semi finals upwards – or on the road.
Making
Harvested in the last week of September 2018, selective picking into small boxes, due to the windy site and scarce soils as well as a northern orientation perfect ripeness. Gillesberg – the highest elevation in Rust – quasi-monopollage.
Destemming, closed mash fermentation for 3 weeks, gentle pressing, maturation in 300-l oak barrels for 18 months.
