The "Blauschiefer" is a very good example of the extraordinary combination of slate and Pinot Noir. The stony soil creates a mineral wine with a smoky aroma of red fruits like blackberry, red current and dark cherry, that is accompanied by floral and roasted aroma, with a good substance and sustainability, elegant and smooth tannins.
Vinification: Fully ripeness of grapes and hand picking. Yield about 40-45 hl/ha. Gentle treatment of the crop. Crushed must fermentation and maceration for about 20 days. Matured in French oak barrels for 11 months.
Soil: Slate and greywacke decomposition stone.
Food Recommendations: This wine goes well with poultry, light meat, paste and mushrooms as well as a spicy companion to grilled stronger spiced fish.
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.
"A bit more savoury on the nose and on the palate than the Estate Spätburgunder. Red plum and roast beef. Some dustiness, like chalk dust. Beautiful minerality, a sort of vibration and perhaps it's autosuggestion, but there is a sense of licking slate. Ferns and Victoria plums. Really vibrating finish".
Alcohol: 13,5% vol.
Res. sugar: 0,3 g/l
Acidity: 5,2 g/l