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DetailsDrinking well now and through to 2023.
In Philip Kuhn's opinion, there is no standard recipe for good wine. He suggests that carefully looking after the vines and vineyards is the first part of creating memorable wines. He then looks at the vinification process. Grapes are hand harvested and the grapes are gently pressed. Fermentation is carried out in fermentation tanks that are temperature controlled. With total control of fermentation, the quality and consistency of the wines can be virtually guaranteed.
After a selective manual harvest, the grapes are gently pressed and the must is fermented in the fermentation tank at a controlled temperature 17-18 degrees Celsius. The red wine musts are often up to 3 weeks open on the skins before the high-quality parts at least for 15 months mature in barrels.
The colour is a wonderful straw yellow with a nose that offers ripe yellow fruit mixed with melon, pineapple, hay and a touch of smokiness. The typical Riesling minerality is also present but not as pronounced as expected.
On the palate, the fruit is evident with pineapple, lychees, melon and a hint of honey and spice. There is also a hint of citrus. The acidity is good but well integrated and leaves you wanting more.
The finish is medium to long with a mineral note – fantastic!
Great wine for food with fish, shellfish, white meats, chicken and pasta being a great start.