Brilliant delicate raspberry red, youthful yeast haze. Opens quickly and develops an increasingly beguiling bouquet comprised of hay flower, forest berry, cherry and plum with notes of vanilla bean and elegant noble toasty aromas. Initially gentle and dry, then pleasantly fresh and juicy, medium bodied, elegantly structured, and very balanced with fine-grained tannins. The finish features fascinating extract sweetness with fruit aromas that develop into chocolate-covered cherry and Damson plum with delicate toasty-spicy nuances. Quite approachable now, although still at the beginning of its development.
The name of the vineyard Spiegel (mirror) is said to derive from Latin spectaculum (observation point). In the ancient times of the “Limes”, the Romans probably used the spot to observe the Germanic tribes to the north of the Danube River. Despite this, most people believe that the name is linked to the convex shape of the 300-metre hill, which acts as a “mirror” to the sun. However, still up to now most of the folks think that the name is linked to the convex vaulting of the 300 meter hill, a kind of “mirror” to the sky. The height and exposure of the vineyard with perfect aeration allow to harvest the burgundy varieties a bit later and give both physical ripeness and freshness to a clean fruit.
Site and climate
The name of the vineyard „Spiegel“ (mirror) is said to derive from Latin “spectaculum” (“look-out”). In the ancient times of the “Limes”, the Romans probably used the spot to observe the Germanic tribes to the north of the Danube. However, still up to now most of the folks think that the name is linked to the convex vaulting of the 300 meter hill, a kind of “mirror” to the sky.
Fermentation takes place similar to red wine with 2 weeks maceration on the skins in used 300-litre Austrian oak barrels. The must and the fine lees are returned to the barrels after pressing and matured with little movement and long lees contact, which is a natural protection against oxidation. During this time amino acids, proteins and sulphides are released, similar to autolysis. For this reason, no sulphur dioxide additions are necessary during maturation.
Food pairing recommendation
Fish, poultry, veal, beef, pork, Asian cuisine.