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Tasting note
If there is a South Tyrolean Lagrein that proves power and finesse are not mutually exclusive, it is this one: the Rubatsch 2020 from Manincor, where Michael Graf Goëss-Enzenberg and estate director Helmuth Zozin have been working for years with biodynamic rigour and Burgundian ambition. In magnum format, this wine reveals itself as particularly age-worthy and youthfully vibrant.
- Colour & appearance
- Dense violet-red, black at the core, with only minimal lightening towards the rim — a wine of imposing depth.
- Nose
- Intense and multi-layered: blackberries, elderberries and sour cherries, overlaid with a touch of vanilla and Mediterranean herbs such as rosemary, thyme and ivy. Dark notes of peat and fine chocolate lend the whole serious depth alongside youthful spirit.
- Palate
- Fresh, still youthful tannins meet dark, juicy fruit. Salty minerality and spice run through the medium-bodied frame — already a charming drinking pleasure, yet with reserves for further cellaring.
- Finish
- Long, spicy and marked by dark fruit with a fine tannin structure that carries the aftertaste.
- Terroir & origin
- A cuvée of two vineyard sites: two thirds come from the Rubatsch slope in Terlan (south-west facing, 250 metres, sandy soil over weathered porphyry) — providing finesse and elegance. One third comes from Seehof in Kaltern, with clayey limestone gravel and a view of the lake — contributing power and structure.
- Grape variety & vinification
- Pure Lagrein, fermented on the skins in wooden vats with indigenous yeasts, followed by two weeks of gentle extraction through daily submersion of the cap. Subsequently sixteen months’ ageing in barriques, only one fifth of which were new — wood as a frame, not as the content.
- Food recommendations
- Ideal with braised veal cheeks with pumpkin and polenta, beef tagliata with balsamic vinegar and berries, or an earthy beetroot risotto with walnuts and thyme.
- Special features
- Manincor has been fully Demeter-certified since 2009 and works biodynamically with spontaneous fermentation. The magnum format promises a slower, more harmonious development — a wine for special occasions and patient collectors.
