The fruit was hand-harvested September 3rd to October 4th, 2017. After an 5 to 10 day cold soak, the grapes underwent traditional vinification methods, including foot crushing, whole cluster fermentation with native yeast, malolactic fermentation on lees, and gravity transfer. The wine was aged in Francois Frères barrels (Bertrange Forest) for 19 months and was bottled unfiltered.
Only 130 cases made. Excellent Quality. The aroma is intense and relatively open, displaying complex, distinctive character (cassis, cherry, bay leaf, mint, cedar, oak). The palate is youthful and vibrant; it is full-bodied, moderately intense, and crisp, with a very long flavor evolution, and a brisk, long, mildly tannic finish. Decant an hour before drinking to enjoy to its fullest potential. Likely to be at optimal drinkability between 2024 and 2028. Tasted by Ronn Wiegand, first sommelier to hold Master of Wine and Master Sommelier titles.
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