Kranz 2017 Arzheimer am Fürstenweg Spätburgunder Premier Cru dry red wine

Kranz 2017 Arzheimer am Fürstenweg Spätburgunder Premier Cru dry

Regular price £26.70

"Certifield Ecocert organic. They pick everything by hand and de-stem. Open-top, spontaneous fermentation, hand pigeage, very gentle. 12 month in barriques and six months in bottle.
A burst of strawberry on the nose -fragrant. Detailed and fine. A rare combination of tight weave and ethereality. Rose hips play tag flint filings, there's a tang of iron oxide and the lift of tony flowers and then it sighs with graceful surrender into a beautifully fine grip. Poetry. Those kranz wines seem to have turned a real corner in terms of quality." / Tamlyn Currin @ Jancis Robinson /
17 points

sSite: it is the eastern slope of the "kleine Kalmit". The "kleine Kalmit" is a little hill (272m) that was formed during the Tertiary and the sinking of the Upper Rhine Rift. The area around the Kleine Kalmit Hill is the Palatinate is called the classical square mile of geology because it consists of a unique combination of rocks. The soil is extremely calcareous. Arzheimer am Fu2rstenweg is they earliest and warmest site. The soil it calcareous with a deep layer of loess.

Wine: Juicy elegant, well integrated fine tannins and barrique aromas, cool cherry-fruity nose / precise, Calcareous grip, herbal spicy, tension on the palate, fine Bite.

Vinification: After the manual harvest, the grapes are again sorted and partially destemmed at the winery. In some cases they let whole berries co-ferment. The mash is gently filled into the fermentation tanks without pumping and ferments completely spontaneously with natural yeast. After fermentation, the mash is pul into the press by hand and carefully pressed at low pressure. With the help of gravity they fill their barriques, which are made exclusively from French oak, with the young red wine which now matures for 18 months until unfiltered bottling in the barrels.

Storage: More then 10 years.

Food recommendation: Roast beed with cassis jus, lamb with rosemary.

Drinking temperature: 14 - 16 Celsius

Alcohol: 13,0% vol.
Res. sugar: 0,4 g/l
Acidity: 6,2 g/l