The grapes for this come from an old vineyard in the Grand Cru (Grosse Lage) Appenheimer Hundertgulden. Limestone rock and marl formed from the coral beds of the tertiary primeval sea characterise the soil here, the steep, southwest-facing slope with its high carbonate content allowing the grapes to ripen very slowly and produce wines with razor-sharp minerality and clarity.
The late harvest of very ripe grapes is staggered by hand, gently crushed in the winery and left to stand in their own juice, then fermented with wild yeasts in stainless steel tanks, and bottled in the summer after 8 months on the lees.
On the nose, sweet aromas of fresh peach and apricot are backed up by spicy components with a hint of tea and tobacco. The fruit intensifies on the palate, with mineral and earthy notes, dense and complex, and a long, sinewy finish with cool smoky minerality.
Decanting highly recommended to open this baby up!
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