Info
A quote from the label .
Subversion. And beauty of this subversion.
Very cold but dry spring, late budding, flowering was also somewhat delayed. This was followed by a warm June, a few hot days in July, but no hot spell. In August finally good water supply, beautiful sunny weather until mid-September. Harvest began on 7 September. Satisfactory sugar levels with low pH values resulted in fine, elegant red wines and the best white wine year ever; however, small quantities.
The variety of home. Big pictures and role models. Yet we want something different. Homesickness. Wanderlust.
Manila rot 2022 is based entirely on Blaufränkisch, while its white counterpart is a wild cuvée. The vineyards are located on the west side of Lake Neusiedl, in Jois am Leithagebirge. Slate and limestone form the subsoil there. One third of the harvest is received in whole bunches. Above that, they rake the other two-thirds of the quantity into amphorae for spontaneous fermentation with skins and stems. After a week, pressing is done and the fermenting must is put back into the amphorae. With 2.1g of residual sugar and a demanding 6.5g of acidity per litre, it is then bottled on 10 March. There was no fining or filtration.
Color
Dense purple with violet reflections and light rim
Nose
The nose reveals an enormously dark fruit and spice. And yet you already know at this moment that this will be a racy, lean wine. Liquorice, white pepper and juniper make themselves felt. A fine pepper spice underpins this. Tree bark and undergrowth complement each other perfectly with the nuance of cocoa butter and melting chocolate. All this is underpinned by the finest, acidic fruit. Sour cherry, morello cherry and cassis stand out. Earthy beetroot rounds it off wonderfully.
Palate
And just as suspected, the Nittnaus brothers bring the fruit to the floor. Manila red is so finely and precisely worked out that I fear it sets new standards in terms of drinkability. It buzzes around with lightness. The fruit is just as racy and cool as was to be expected. With a towering but perfectly measured acidity, this is a miracle of digestibility. Bundled with an ethereal note that now becomes much more intense, the fruit lingers on the palate for a long time.
Food recommendations from Marian Henß
- Beetroot carpaccio with walnut and radish
- Grilled portobello mushrooms with ribbon noodles and nut butter
- Roast beef cold cut with lamb's lettuce and raspberry vinegar vinaigrette
Allergens | Contains sulfur |
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Winemaker | Nittnaus Anita & Hans |
Country | Austria |
Region | Burgenland |
Type | |
Vintage | |
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Content | |
Alcohol content | |
Residual sweetness | ■□□□□ |
Acid | 5,6 g/l |
Drinking temperature | 17° |
Manufacturer | Winery A & H Nittnaus, Untere Hauptstraße 49, A-7122 Gols / Austria, organic certificate: AT-BIO-402 |