Complex dark scent of toasted wood, tobacco and dark berries. Surprisingly full-bodied on the palate. The tannins are round with some subtle residual astringency. Medium acidity and nice length. 13.5% abv
VITICULTURE
2019 was a rather normal vintage. The basic yield was high due to the good flowering weather and we had to cut excess grapes to the ground during the green harvest. The harvest didn't start until mid-September with normal cooler temperatures. In the cellar, a meticulous sorting took place on the belt to pick out the raisins. Botrytis was not a problem for our red wines in 2019. This variant involves the sites that do not quite have the intensity of taste and density on the palate as with our regular Pinot Noir. The Pinot Noir plants are defoliated just as precisely and excess grapes are removed during the green harvest. The harvest is done by hand.
VINIFICATION
Fermentation: 4 weeks, 100% skin contact fermentation. The mash fermentation takes place with a fermentation and maceration time of 3 weeks. The storage time in used oak barrels was 12 months.
RECOMMENDATION
Ravioli with mushrooms, quiche or grilled pork. This wine has a shelf life of 10-20 years.
