Color:
Radiant ruby red
Nose:
Julien Altaber does without a lot in the winemaking. Actually, nothing is added to the wines. With such reductively vinified wines, I also ask myself if and when one should use sulfur. I definitely don't miss it. The nose is sexy and wild. It immediately gives off the feeling of drinkability. Sour cherries and wild raspberries make an appearance. Underpinned by a base spice that is largely juniper and allspice. The nose is clearly marked by the reduction.
Palate:
Enormously juicy at the palate. This has right train. Best tempered at 12-14°C, I don't give a bottle like this a long survival after opening. Sour cherry fights its way to the forefront and is accompanied by citrus zest and fresh herbs. Above all, a very polished tannin and silky mouthfeel comes to the fore.
Food recommendations by Marian Henß:
- Grilled rib eye steak, roasted carrots and parsley pesto
(Meat)
- Beetroot - walnut salad with sour cream and green apple
(Vegetable & Vegetarian)
- Sauerbraten with fried Schupfnudeln and broccoli
(Meat)
| Allergens | Contains sulfur |
|---|---|
| Type | |
| Vintage | |
| Variety | |
| Content | |
| Alcohol content | |
| Residual sweetness | ■□□□□ |
| Acid | 6,5 g/l |
| Drinking temperature | 16° |
| Manufacturer | Sextant Sarl, Lancienne cure, 21190 Saint-Aubin / France". |
