Tasting Notes
The nose is still characterised by ageing, savoury notes from spontaneous fermentation, lots of yeast, wood savouriness, tannic apple peel, currant and gooseberry on the horizon. Rather voluminous in its structure, which is lined with good substance, savouriness and minerality. Fine acid vein, notes of quince and salted lemon, noticeable and cultivated phenolics. Carried and yet somewhat wild. Long and above all young. Fresh and nuanced fruit.
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