Tasting
Dark ruby on to the rim, black core. Initially spicy fragrance with notes of After Eight, stewed black elder and cedar wood, noble hints of tobacco. Not matured in Barrique barrels and thus resulting in a beautiful, dense fruit with varietal characteristics. Dry, dark berries with pronounced character and a touch of dark chocolate. Present, yet pleasant tannin. Muscles covered by silk. Nice creamy texture. Vibrating structure and - again a mixture of dark berries and a fine fruity finish. Bad weather at blossoming has its advantages.
Pairing
With olive-tapas, lamb with elderberry sauce. Together with smoked game or chilli omelette. Accompanying creamy goose soup with dumplings. With fine bread and salami. With refined stews with pep. Stewed tongue and veal cheeks with celery puree.
Making
Carefully hand-picked into small boxes, end of September 2008. An especially small-berried selection from family-owned vineyards, our sites in Rust: Großer Turner and Riegelpand.
De-stemming, closed mash fermentation for 15 days at a temperature of approx. 30˚C, gentle pressing followed by malolactic fermentation, maturation in large oak casks.
| Serving temperature | 16–18˚C, appreciates a carafe |
|---|---|
| Bottling | End of March 2009 |
| Alcohol | 13,5 Vol.% |
| Acidity | 4,8 g/l |
| Residual sugar | dry |
| Bottle sizes | 100% screw cap for 0,75l-bottles and Magnums cork closure for Double Magnums |
Ingredients and nutritional values
Other vintages
- Available
- Sold out
Recipes
- Salt Sticks from Burgenland
- Waldorf Salad with Smoked Deer Ham
- Gnocchi in Ham–Sage–Sauce
- Fried Veal Escalope with Caper Sauce
- Bacon-Potato-Hash Browns
- Lentil Thyme Spread
- Bacon Plums
- Red Beet Soup
- Tomato Bread Salad
- Goulash from Szegedin (Cabbage Stew)
- Steak & Guinness-Pie
- Fried Pork Cutlet with Smoked Cheese Filling
- Onion Toast and roasted Mushrooms
- Rinder-Filet-Tartar mit Spargel-Avocado-Tartar und Rotweizenvollkornwurzelbrot
- Belugalinsen