Still slightly funky (from wild ferment), but it blows off quickly to reveal so much wild-herb, floral and mineral complexity, which takes hold and draws you in, making it difficult for the nervous system to process it all at once.
From biodynamically grown grapes. Better after 2020. Screw cap.
STUART PIGOTT – James Suckling

Harvest at the end of September/beginning of October. Whole bunch pressing, fermentation using natural yeasts with maturation occurring in both stainless steel tanks and large oak barrels. The wine rested on the lees until middle of Mai prior to bottling at the end of July and release in September 2020.

After the quite mild and dry first three months of the year and a changeable, yet warm April, we were in fear of late frosts. Happily they didn’t occur although we have expe- rienced the coldest May since 1991. Latter slightly slowed down the development of the vines, brought at the same time sufficient water capacities for the whole blooming period.
An extraordinary hot June was followed by a more tempered July with a reasonable amount of rain by the end of the month, which let vines and us viticulturists breathe easy. In addition cool and airy nights set in by the end of August, having an essential influence on the grape aroma. Thanks to all these factors we were able to harvest superbly healthy and ripe grapes, from the first until the very last day of harvest.
In terms of taste 2019 is a very classical vintage with a marvellous juiciness, a ripe acidity and a grand maturing potential.