About this particular droplet:
\nThis noble drop owes its creation to a careful manual harvest in October 2017, during which the berries were collected and separated in 20-kilogram containers. The Traminer was mechanically destemmed after a spontaneous fermentation in acacia barrels. The fermentation process lasted four weeks at a maximum temperature of 25 degrees Celsius. Barrel ageing took place in used 777- and 300-litre oak barrels, where the wine was kept on full lees for over 10 months. After the first decantings, it was lightly sulphurised, after which the wine was aged in oak barrels for a further eight months. In May 2018, the Traminer was bottled without filtration, clarification or further addition of sulphur dioxide.<\/p>\n
Visual impression:
\nLight orange with a hint of cloudy amber, this interesting wine is captivating in the glass.<\/p>\n
Bouquet:
\nThe aroma of this Traminer gracefully shows what mash fermentation can do. It is a fragrance basket full of rose peel, lychees, kumquats, nutmeg, liquorice and blood oranges, with grounded notes of herbs, aromatic hops and matured apple, as well as gentle hints of quince and candied ginger. A kaleidoscopic spectrum of flavours flows from this Traminer, all appearing ripe yet wonderfully dry.<\/p>\n
Taste experience:
\nOn the tongue, the Traminer presents another array of its firm, ripe fruit, but now complemented by a striking texture, a considerable amount of tannin and hints of salt and cubeb pepper. Although the acidity remains rather restrained, typical for this grape variety and this type of maturation, the Traminer brings an impressive power that is, however, marked by elegance throughout - especially in its tannins, which provide a silky mouthfeel until the long finish.<\/p>\n
Food recommendations:
\nTry this wine with a lentil and vegetable stew with prunes and apricots or a roast duck breast with kimchi. Another excellent partner would be oven vegetables topped with a tarragon parmesan crust.<\/p>","protected":false},"excerpt":{"rendered":"