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Olly Smith (Mail on Sunday 01/10/17): Roast beef wine, oak-aged and hugely rich. A tantalising titan.
|Last Tasted||18 Apr 2019|
|Keeps at least until||2027|
|Winemaking||Matured on the Lees, Unfiltered, Malolactic|
|Aged In||Barrel (new), Barrel (old)|
|Key Features||Oaked, Reserve, Vegetarian and Vegan|
|Available from||Online Exclusive|
|Bought In (year)||2017|
The Reserve is and assemblage of grapes from 4 single vineyards; Ried Plachen (loess) and Ried Oberer Wald (loam on chalk), Ried Riegelband and upper Bandkräften at the heart of the vineyard. Manual harvesting takes place at the end of September in to small boxes.
Destemming and fermentation in closed staineless steel tanks at a temperature of around 29C for 14 days followed by 4 days of post fermentation maceration with gentle pressing, MLF and then maturation in 300L oak barrels approx.
Stylistically the Triebaumer's made a move away from too dominant an oak feature in these wines and so since 2016 they’ve reduced percentage in oak to accentuate fruit. A move that has been well received by buyers and critics alike.
30% from 2017, previously 50% new for 2012. The two components are then assembled large wooden casks for a short final maturation.