Merlot 2011

Merlot 2011

Wein Pur Guide 2011

Staff pick

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Dark purple on to the rim, black core. Initially spicy fragrance with notes of mint, stewed black elder and cedar wood, noble hints of tobacco, touch of Cassis. Not matured in Barrique barrels resulting in a beautiful, dense fruit with varietal characteristics. Dry, dark berries with pronounced character and a touch of dark chocolate and sweet wood. Present yet harmonious tannins. Enormous creamy texture. Muscles covered by silk. Vibrating structure and - again stewed cherries paired with a fine fruity finish. Bad weather at blossoming even has its advantages. It should rather read: “To know that´s what.” The best physiological ripeness ever without any signs of too hot weather.


Truffle bratwurst, juniper bacon snacks, with olive-tapas, lamb with herbal sauce. Together with smoked game or chilli omelette. Accompanying creamy goose soup with dumplings. With fine breads and fennel or – if need be- truffle salami . With refined stews with pep and spiciness. Stewed tongue and veal cheeks with celery puree. To make sure that this is the optimum way of life. For “Barrique-haters” who nevertheless don´t want to do without power and fieriness.


Carefully hand-picked into small boxes, end of September 2011. An especially small-berried selection from family-owned vineyards, our sites in Rust: Großer Turner I and II 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 Beginning of April 2012
Alcohol 14,5 Vol.%
Acidity 5,1 g/l
Residual sugar dry
Bottle sizes 100% screw cap for 0,75l-bottles and Magnums cork closure for Double Magnums

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