Volcanic soils. Cold maceration, punchdown and pumpover for two days. The maceration after fermentation lasts 21-28 days. The Mimus is made from younger vines, Dijon clone. Quite a hefty punch on the nose compared with the Sonnett tasted just before. Earth and soil imposing over the sharp cranberry and goji berry fruit. A little fierce but fresh, plenty of bite. (Tamlyn Currin – JancisRobinson.com)
The grapes used for this wine originate from the Ihringer Winklerberg, which is recognized as the warmest vineyard site in Germany. Due to strict reduction of yields, the distinctive terroir character, and the unique micro climate, this wine meets the highest requirements that are common for „Grand Cru“ appellations in France. After a traditional mash fermentation process, the wine has been aged for 16 months in partly new barrique barrels to refine its character.
Tasting note: Very fine, tightly woven and elegant bouquet of red currant, rose hips, wild cherries, cranberries, and hints of spices, noble chocolate, and with a subtly smoky minerality. Floating balance and vibrant freshness on the palate. The laser-like veins of acidity are perfectly integrated. Equipped with remarkably silky tannin and immensely attractive fruity charm, but also with a noble depth. So lively but also as well so unagitated!
Food recommendation: A perfect partner with sophisticated meat dishes, especially with herb based roast meats. Equally good with feathered game and various types of savoury cheeses.
Suggestion: Serve this Spätburgunder at 16 ° C / 61 ° F
Soil: Weathered volcanic rock
Viticulture: Selection from old vines – reduced yields
Ageing: 16 months in barrique barrels (60 % new oak)
alcohol: 13,5 % vol.
res. sugar: 1,6 g/l
acidity: 5,3 g/l