Hard Cheese, Red Meat, Venison
Deep Garnet Red
The crucial weeks prior and during harvest were fantastic with sunny days and warm day temperatures. Due to a variable spring, vintage was pushed back about two weeks so that the first grapes were harvested only the second week of September. The grapes benefitted very much from the stable weeks in August and September: sunny and warm days with cool nights lead to drastic temperature fluctuations making sure that the grapes could mature slowly developing their full spectrum of aromas while at the same time retaining their acidity. Finally, the grapes were harvested at optimum maturity and indeed looked very promising with fascinating minerality.