All grapes used to make this estate wine come from vines situated against the slopes of the Dassenberg Mountain planted in deeply decomposed granite soils called Oakleaf. These Rickety Bridge slopes are North-Westerly facing. Well manicured and settled vines yielding 6 tonnes / ha.
The Cabernet Sauvignon grapes were harvested by hand in March at 24.8 Balling.
Fermentation took place in an open fermentation tank at 28 ̊C with five manual punch downs daily. The wine was pressed gently up to 1.2 Bar pressure after 21 days skin contact. Malo-lactic fermentation took place in stainless steel tanks and the wine was then aged in small French Oak barrels. Total maturation time in barrel was 24 months.
Classic characters of red and black berries, layered with herbal notes, pencil shavings and oak spice. A full, rich palate with a powerful fruit expression and silky, polished tannins which lead to a long finish with well-integrated oak, cassis and subtle minerality. This wine is a pleasure to drink from the first sip until the last.
Peak potential from 4 years, aging up to 10 years from vintage.
Lamb, beef, venison, strong cheeses.
Sugar: 2.1 g/l