The Pinot Noir is planted in Gumpoldskirchen in the Braun and Stocknarrn vineyards at an altitude of 240 to 270m above sea level. The subsoil has sedimentary soil interspersed with limestone gravel and is very rich in lime. The two sites were planted 12 and 15 years ago. A low yield of only 25hl per hectare forms the basis for the 2020 Anning Pinot Noir.
The year 2020 got off to a very dry start. It was not until May that the much longed-for rain came, and it came again and again at regular intervals. With a good water supply, it was possible to ensure that the grapes remained healthy until August. There were no extreme heat outbreaks in the summer. The interaction of man, animal and plant in the cycle of biodynamics comes into its own in such a year.
The manual harvest in 20kg crates took place on 10.9. and 16.9.2020. The mash was in the press with stems, i.e. whole, not pressed grapes. Fermentation took place spontaneously for a fortnight at a maximum of 29°C in 2200l oak fermentation racks. The wine was then aged for twelve months in 300l oak barrels and six months in large oak barrels. Bottled without filtration in August 2022.
Color
Dark cherry red with light and violet reflections
Nose
The nose is well-packed with spices and wintry nuances. Juniper, red and black pepper and plenty of cedar leave their mark. Star anise, cinnamon and speculoos immediately bring the cold season to mind. Morello cherry, plum and plenty of sweet cherry sweeten this fragrance. A hint of dark chocolate and ethereal liquorice mingle with it. The fruit then develops a little in the direction of elderberry and increasingly coriander and fennel seeds become perceptible.
Palate
It manifests these thoughts already in the nose. It presents itself silky in its appearance. Very gallantly, it envelops the palate. The fruit is clearly enhanced by a very active and positively emphasised acid structure. As a result, it gains enormous drinking flow and elegance, which was not to be expected at first with this nose. Nevertheless, the spiciness remains clear and puts its stamp on it. However, its silky appearance also provides it with plenty of finesse and surprisingly makes it appear quite cool.
Food recommendations from Marian Henß
- Braised pork cheeks, celery puree and glazed yellow turnips
- Beetroot casserole with mint, walnuts, feta and harissa and cucumber-yoghurt salad
- Duck breast cooked pink with orange sauce and fennel vegetables
| Allergens | Contains sulfur |
|---|---|
| Winemaker | Loimer |
| Country | Austria |
| Region | Kamptal |
| Type | |
| Vintage | |
| Variety | |
| Content | |
| Alcohol content | |
| Residual sweetness | ■□□□□ |
| Drinking temperature | 16° |
| Parker points | 96 |
| Manufacturer | Winery Fred Loimer, Haindorfer Vögerlweg 23, A-3550 Langenlois / Austria, organic certificate: AT-BIO-402 |
