Pinot Noir Grand Select 2013

Alcohol: 13,0 % Vol.
Acid: 4,6 g/l
Residual sugar: 1,0 g/l

2013 began with a relatively late bud break during the second half of April. That was followed by heavy rainfall, but the early Summer temperatures already in late Spring fortunately spawned a normal flowering period. There was generous rainfall once again - at the end of June - which helped us get through an extremely hot July without any problems. The temperatures in August were rather moderate; the nights brought dew and the Summer was already over by the middle of August. A cool September followed – and this meant that the beginning of the harvest was delayed until the end of the month. The harvest was completed by the end of October. Grapes were picked very selectively in many vineyards, and in fact there were often several pickings. The grapes were riper than expected and as a result delivered very racy wines with intense fruit.

Nearly all of the grapes for the Pinot Noir Grand Select 2013 were grown in vineyards on Vienna's Bisamberg and in one vineyard on the Nussberg - with only the best grapes used. The soil of the Bisamberg consists of light, sandy loess over massive limestone, and the Nussberg soil comprises mainly weathered shell limestone also over massive limestone. The constant wind andrelatively low rainfall, plus the significant drainage capacity of the sandy soil, make the Wiener Bisamberg an outstanding red wine area. And the Nussberg can be quite impressive for Pinot as well.

Vineyards and Cellar:
The grapes were de-stemmed and the must was filled into open double barriques. These were transported immediately to the cooling cellar for cold maceration, which took place over approximately six days. Then spontaneous fermentation with natural yeasts took place at a normal temperature. After the fermentation and another short maceration, the must was pressed and filled into Burgundian barriques - 50% of these were new. A plentiful amount of yeast was put into the barrels with stirring at irregular intervals carried out over a 9-month period. After approximately 22 months, the barrique maturation was completed and the wine was blended together and filled into large barrels. One month later, the wine was bottled without any fining and filtration.

Tasting notes:
In the nose are ripe cherry and orange aromas along with a delicate spice undertone. The palate expresses ripe plum notes, a minerally texture, finesse acidity and soft playful tannins. Highly elegant, more than medium-bodied and very Burgundian with a high development potential.