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A very substantial wine indeed with a hint of lively sweetness and good supporting minerality.
Huge and complex aromas of black cherries, elderberry, chocolate, oak bark, black pepper, sun-ripened blackberries, cedar, notes of blackthorn and juniper and even hints of red berries, especially strawberry.
Dry, powerfully structured with substantial smooth tannins seemingly covered with cherry chocolate.
Very long finish with good ageing potential.
Drink around 16-18°C.
Ben says of the 2009 (August 2016): I brought this wine out as it is coming with me to a private tasting in London. The aromas and flavours are described above. The cedar on the nose is coming through quite strongly and there is the slightest hint of cigar box starting to show. The black fruits on the palate are very concentrated, as is the chocolate. This is a perfect example of how Blaufränkisch can become a big, bold, wine and not, as often, fresh and fruity. The rosé made from these grapes (taken from the press after a few hours) is fantastic and it leaves the more concentrated juice behind to transform into this amazing treat.
Ben says of the 2011 (November 2018): Fabulous, just fabulous. The looks on people's faces as they tasted this were wonderful. This is sublime winemaking at it's very best where human meets grape in perfect symbiosis.
Ben says of the 2012 (December 2018): Another wonderful vintage (as if there are any that are not!). The oak is smoothed out perfectly. Still present but so subtle. Just pure gorgeousness in a glass.
|Last Tasted||16 May 2022|
|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)||2022|
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.
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