Ried Oberer Wald 2015

Ried Oberer Wald 2015

A LA CARTE Guide 2019

94

Points

Wein.Pur Guide 2018/19

4

glasses

VINARIA Guide 2018/19

★ ★ ★ ★

TIPP of the editorial-team

WINE ENTHUSIAST (US)

93

Points

FALSTAFF Wein Guide 2019/20

95

Points

FALSTAFF Rotwein Guide 2019/20

96

Points
6th place Falstaff RESERVE TROPHY

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Pairing

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.

Making

Hand-picked 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 2015, 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 40% new).

Serving temperature 15–17 °C (58–62 °F), poured out of a spectacular prize trophy
Bottling June 2017
Alcohol 13,5% Vol.
Acidity 5,6 g/l
Residual sugar dry
Bottle sizes 0,75l to 3-litres

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