The wine comes mainly from Bollenberg and Bux, plus young vines from Grand Cru parcels, and is made with slow pneumatic pressing, temperature-controlled fermentation, and lees maturation for six to eight months. The estate describes the 2023 as youthful and intense, with exotic aromas and a long, slightly bitter finish that adds structure.
Tasting Notes
The nose is marked by grapefruit, pineapple, mango, carambola, lychee, banana, papaya, candied ginger, clove, and fresh rose. The palate is dense yet bright, with a floral-spice profile, delicate sweetness, and a long, vivacious finish.
Awards and Accolades
Vinous: 90 points
Serving and Cellaring
Serve at 12°C. Best with Asian dishes, spicy seafood, strong cheeses, apéritifs, or lightly sweet-sour cuisine, and it should hold to around 2030.
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