Pinot Noir Classic

vintage 2018

Site, Vineyard and Soil
Ried Kräutergarten in Oberwaltersdorf, meagre alluvial soils with high limestone content. Ried Widderkreuz in Gumpoldskirchen, medium-loamy brown calcareous soil with chalky gravel. Ried Gstein in Teesdorf, meagre alluvial soils with high limestone content.

Our entry-level player in the Pinot pageant presents itself in medium-intense brick red with a broad meniscus. The aromatic nose is quite catching with its cherry fruit, raspberry compote and a subtle smoky note, which comes back in the finish redolent of cedar (think of Grandpa’s humidor!). The rather firmly structured palate shows the dark cherries once more, with bits of pepper and bitter chocolate chiming right in. The wine has definite power and medium length; thanks to its soft and ripe fruit the Pinot Classic is already great to drink, although it will develop and come together even further.

Awards and honours
Wine Enthusiast                                                  89pts.

Food Description
For pasta with ragout of game, ravioli stuffed with ricotta and blood sausage, rack of lamb.

Serving temperature
Slightly chilled at 14 - 16 °C (57- 60 °F)

Harvested by hand, destemmed, 50 % whole berries, cold maceration for five days. Fermentation in open vats, half of the lot spontaneously. Punch down by hand, pressed ten days after the start of fermentation. Élevage for twelve months half-and-half stainless steel tank and used wooden casks.

Acidity 5,0 g/l,  Alcohol 12,5 % Vol.,  Residual Sugar 2,0 g/l