Description:
An immensely velvety Pinot Gris. It has elegant fruity notes of pineapple and pear and a very harmonious acidity.
Food Pairing:
This Grauburgunder pairs brilliantly with shellfish and delicate meaty fish such as monkfish.
Vinification: Fermentation in stainless steel vats and matured in used Barrrique (French oak barrels).
Soil: Loess.
Tasting notes by Tamlyn Currin
Tamlyn is part of renowned wine critic Jancis Robinson’s team - she is an excellent wine writer and manages the organisation’s tasting notes.
"35-year-old vines grown on old loess terraces. Mainly fermented in stainless steel vats with one-third going through barrel fermentation. Aged on full lees and then fine lees for a total of six months. Arne Bercher says that the picking date is so important, especially as they are in the hottest region of Germany: 'I would rather harvest a day earlier than a day too late. I love it when my Grauburgunders stay lean. I watch their weight (unlike mine!)' and with that he roars with laughter and rubs his belly. 'They don’t go through malo. Malo gives creaminess, but you can get that from the vineyard and lees. Ageing is from lees, no high-tech machinery, long ageing, late bottling. Things settle by themselves.'
First floral, then white fruit. But in the mouth, spice first. Really white pepper. A firmness of fruit and structure that is so rare in Pinot Gris. The pH feels beautiful on this wine. Tiny bit of lime and kiwi piquing the fullness. This makes you realise the apogee possible with dry Pinot Gris."
Alcohol: 13,5% vol.
Res. sugar: 1,1 g/l
Acidity: 6,4 g/l
