Yield:
35 hl per hectare
Harvest date:
November 3th, at 24.1° Brix.
Location and single-vineyard description:
The single vineyard Gaisberg is the natural
extension of the Langenlois Heiligenstein and also ranks among the best sites of
the whole winegrowing district. Crystalline of the Bohemian Mass; in the eastern
part, where our vines thrive, covered by a massive loess layer.
Vinification:
Due to couluring during flowering, the yield
of grapes was low, yet they were in a perfectly ripe and sound condition. Only
one pick through the vines was necessary this year. The must was cooled and
preclarified for 20 hours before being fermented with cultured yeast in
stainless steel. Due to the purity of the must, a fermentation time of 4 weeks
and, hence, a very fine carbonic acid could be achieved.
Wine analysis:
- 14 vol. % alcohol
- 5.4‰ acidity
- 1.3 g/l residual sugar
Organoleptic characteristics:
Stunning exotic aromas reminiscent of mango,
intermingled with walnut, pepper and lovage, its creamy texture being evident;
on the palate, this is vigorous, with a tropical fruit mix following through,
then masculine, tobaccoy notes appear; displays a lovely play of flavors and a
mineral edge persisting through the lively finish. Good accompaniment to boiled
beef.