This second experimental batch of handpicked Grüner Veltliner was wild fermented on skins for up to four weeks, then pressed off over Gewürtztraminer to give more aromatic lift. A further 6 months in French oak barrels helped to intensify the flavours and develop palate texture. It has the slight hint of muscat with a Gruner spice palate and lovely drinkabilty.
Patrick Eckel: 93
“The palate is chalky and has a leanless that’s framed by finger lime with white pepper and some tropical notes. A real head turner.”