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, blueberry, red currant, and dark cherry, that is accompanied by floral and roasted aroma with a good substance and sustainability, elegant and smooth tannins.
Soil: Slate and greywacke decomposition stone.
Vinification: Fully ripeness of grapes and hand picking. Yield about 40-45 hl/ha. Gentle treatment of the crop. Crushing must fermentation and maceration for about 20 days. Maturing in barriques (French oak) for 11 months, for the most part in used barrels just to underline this elegant wine.
Food Recommendations: At drink temperature of 15-16°C this wine goes well poultry, light meat, pasta, 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