"This was the first German Chardonnay I ever tasted (perhaps 17 years ago?), and at the time it was a complete revelation for me. I remember )tasting it blind and not knowing what it was) that I wrote that is smelt and tasted like roasted butternut and pumpkin pie. It's less rich then I remember it. Less custardy. Great spice! But a gentle roundness too. Poached pear, sweet root-veg earthiness: buttered parsnips and a touch of baked celeriac. Amazing spice on this - it draws through the fruit with real length, runs through the spine of the wine, pulling it long, questioning, throughful. Quite unique. I love this." / Tamlyn Currin @ Jancis Robinson / 16.5 points
Round full-bodied Pinot type. The vines are 30 years old (best age). The yield was small about 50 hl.ha, picking took place in the middle of October.
The crushed grapes were left in contact with the skin for 24 hours before they have been pressed. The juice was fermented in toasted 1200 liters oak casks, during maturation until May the yeast was stirred twice a week.
This dry white wine shows buttery flavours accompanied by warm aromas of walnut and even hints of melon. It has a long lasting and rich aftertaste.
The wine pairs very well with veal, beef wellington and asparagus with Hollandaise sauce.
Alcohol: 14,0% vol.
Res. sugar: 4,6 g/l
Acidity: 5,8 g/l