Two years of wood aging and 6 years of bottle ripening, have given a deep, dark garnet colour to the wine. After 72 months of resting in my dark, cold cellar, I prefer to give him some time and let it open slowly in a decanter.
First, it shows aromas of over ripe dark fruits, as well as some dried fruits and hazelnuts. The nose gives an overall impression of freshness and youth, giving an idea of the great ageing potential the wine still has. Freshness and juiciness also dominate the palate, the mouthfeel is dense and smooth, with powerful, yet fine tannins. Creamy, round and soft on the tongue, it quickly developes spicy aromas, underlain by a hint of cocoa and fresh fruit. Impressed, my palate remains silent, simply enjoying.
FOOD MATCHES FOR CARNIVORES: Veal chops with mushrooms of all kinds, homemade spaetzle and some parsley. Or try a gently oven-cooked lamb rack, together with a sauce smoked ham and broad beans.
FOOD MATCHES FOR HERBIVORES: Forget the veal chops and the lamb rack and cook a beautiful mushroom pan with spaetzle, butter and beans.