Intensive purple with a violet rim, impressive viscosity. Multi-faceted fragrance spectrum displaying black Cormons cherries plus a leaf of mint, almost ethereal dark fruitiness, varieties of pepper, candied blackberries, untamed yet revealing a tranquil body, cornelian cherries and kao kao, dry with very generous prospects, powerful and great yet full of charme. Harmonious tannins, finely grained, representing most clearly the ripeness of the vintage. Multi-layered, great substance yet showing unique conciseness. Persistent, like a symphony orchestra just dawning. Great cool wine from a hot site - the paradoxon of the single vineyard Oberer Wald.
Deer-roast beef with provolone and olive mayonnaise, stewed leg of venison larded with juniper bacon. Unfortunately, mammoth hunters did not know Oberer Wald to get their steaks. With well matured rip eye crusted with pepper, with real Biltong - self-imported and hand-cut, truffled pigeon escalope, hare bratwurst with blackberry jelly, as part of a "blood, sweat and tears" tasting - as final part, to hand down to your children if you have cancelled an unreasonable subscription or in case of a blackout.
Handpicked into small boxes, a lot of chalk under loam from the upper and lower part of Oberer Wald, practically no need for selection, end of September 2016, literal parameters of ripeness.
Destemming, mash fermentation in closed stainless steel tanks at a temperature of approximately 30 °C (88 °F) for 14 days, followed by 4 more days of maceration, gentle pressing and maturation in 300 l barrels (approximately 30% new).