Primary aromas: raspberries, redcurrants, red and black cherries, strawberries
Secondary aromas: vanilla, toast, caramel, bread crust
Tertiary aromas: forest floor, dry leaves, cocoa beans
Wood // yeast influence: clear wood ageing aromas from the use of new barriques
Tannins: high, tightly woven, elegant, velvety
Acidity: medium+, integrated
Length: very long
Complexity: very high
Typicity: very high
Precise, highly complex aromas balancesthe full body with the very well integrated acidity, elegant, velvety and flattering tannins.
Vineyard: Oberrotweiler Eichberg and Bischoffinger Steinbuck
The grapes for this wine come from our oldest vineyards from the top vineyard Oberrotweiler Eichberg on volcanic soils and from our best Pinot Noir site in Bischoffinger Steinbuck. 2017 was rather a normal "cool climate" type vintage
Vulkanverwitterung - volcanic soil with infused limestone.
2017 was a very good vintage for Pinot Noir. We only had to sort our dry berries on one day. Otherwise, the grapes were perfectly healthy. Dry weather in summer and autumn led to ripe aromas in the Spätburgunder. We were able to wait a little until the optimal aromatic ripeness arrived. The sorting effort during the harvest was not onerous and limited to sorting out shrivelled and punctured berries.
The grapes were picked by hand and checked for any unwanted, less than perfect berries. Skin contact fermentation for 4 weeks followed by maturation in new oak barrels for 18 months.
Skin contact fermentation in open stainless steel bins for 4 weeks. After 12 months stored in oak barrels the wine was stored a further 12 months in stainless steel tanks to check upcoming reduction.