Straw-yellow and brilliant, a touch of elderflower in May, definitely mineral, red bell pepper, gooseberries and young peapods, grapefruit; reminding of an animating tropical orchard. Some cumquats and physalis, the fragrance develops gradually layer by layer. Dry, paired with a creamy animating fruit presence. Juicy and smooth, again ripe pepper, multi-layered fruit structure with tropic characteristics and minerality. Really long finish. A powerful proponent, a real charmer taking its time. Very promising. Takes its place in a long row of persistent Sauvignons from Rust.
Pheasant breast sautéed in rosemary oil, fried sheep Camembert with fillets of pomelos. To kick off – or complete - a great Blaufränkisch vertical tasting. Salad with young spinach, pignoli and fried yellow pepper, potato tart with red onions, pasta with cabbage and cashew nuts, chervil soup with anise bread croutons. Greengages wrapped in bacon, ham with Balsamico pears. Fish dishes such as Alpine salmon with cooked celery, goat cheese tart with leek & gooseberries. Avocado accompanied by all kinds of asparagus. To wait for Gordot or the main course.
Harvested in three runs throughout September from various vineyards – mostly with crystalline soils, by hand into small boxes.
De-stemming, 15 hours of maceration, temperature-controlled fermentation for two months in stainless steel tanks at a temperature of 19 ºC (66 °F).