Community Tasting Note

kostaslonis wrote:

Friday, June 30, 2023 - 10th MW Symposium, Wiesbaden - Day 2: Alcohol 13.5%, 4.6 g/l residual sugar, 6.4 g/l acidity, 3.2 pH
Vineyard: Ried Schütt
At the end of Mentalgraben, a small valley between Loibenberg and Höhereck, Ried Schütt is located on an alluvial fan. After warm days, in the night due to this north facing valley, downstreaming cool air keeps freshness and acidity.
Yield: 45-55 hl/ha, 30+yo vines
Soil Type: Alluvial fan of pure, maigre erodation of Gföher Gneis, with good depth.
Vinification: After selective, manual picking the grapes are crushed with stems, macerated and after some hours pressed. Sedimentation without any additions overnight. Fermented in big, old casks of 10 to 40hl, mostly with selected yeasts at a temperature between 24°C and 27°C, first racking after about 2 to 3 weeks. The wines stay on the fine lees for around 6 to 8 months, they are then filtered and bottled.
Maturation Yes.
Oak influence: No flavouring effect, only aging.
Months in bottle: 2
-/-
Hottest, warmest, earliest vintage, more opulent, milder, better for food
Nice ripeness in the fruit, peach, apricot, vanilla, feels richer, stone fruit
Palte shows tea and chamomile, med body, the acidity feels lower, again warmth, bigger palate than 2016 tried before, med finish

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