Paul Sauer 2017
The preceding winter was the 3rd dry one in a row, with less rain than the previous one and warmer day and night temperatures. A warm spring resulted in early budding. Regular rainshowers during flowering and berry set, with a high presence of pests. The picking season was very dry with limited water for irrigation, but with cooler nigh-time temperatures during February.
WINEMAKING / MATURATION
Fermented in open top concrete fermenters at 290C. The floating skins were punched down by hand, every 2 hours during fermentation. The juice was drawn off the skins after 5 days. After malolactic fermentation the wine was matured for 24 months in 100% new 225L French Nevers oak barrels.
TASTING NOTES
Complex and intense aromas of cassis, plums, spiced oak and cigar box on the nose. The palate is rich and supple, with seamless fruit/oak integration, delicate tannins and a fine seam of acidity. Layers of plush fruit explode on the palate with concentrated flavours of tomato cocktail, black and red fruits, and stewed meat. A wine of immense purity, depth and freshness.
ALC 14.00%
RS 2.7 g/l
TA 6.1 g/l
pH 3.46
weight: 1.81
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