Klaus Vorgrimmler | Baden | Grauburgunder | 2023 | 750ml | bio

Description

Product description for Klaus Vorgrimmler Grauburgunder 2023 (bio)

The soils are predominantly loess. Dogger and Jurassic limestone appear in the subsoil. Dogger is a less commonly used name. Brown Jurassic is more commonly used. This formation dates from the middle period, from 180 to 159 million years ago. The fertile loess has been continuously cultivated for 40 years. The soils have not been cultivated for several years, so that over 80 plant species can be found here within the framework of biodiversity. Each plant species has a micro-role in this context. Growth is balanced, the soil is loosened, and biodiversity contributes to the ecological cycle. The vines are pruned no more than once per year, or not at all. With the so-called KV pruning, yields are reduced to a moderate 30 to 40 hl/he and the plants are not overtaxed. Teas are applied regularly, as well as small amounts of copper and baking powder. Sulfur is not used on the vines. The harvest is scheduled earlier, and a slightly lower yield is accepted for the sake of the health of the grapes and the acidity levels. After pressing, the grapes are left to stand overnight to allow the sedimentation of the lees to occur naturally. Fermentation takes place at 18°C in steel tanks without the addition of any additives. Each wine is brought to the fermentation phase with its own approach. All wines undergo malolactic fermentation over the course of the winter. The wines then rest on their fine lees in steel tanks. Bottling takes place in the spring. Sulfur is used only once in the entire process: shortly before bottling and only with the motto: as much as necessary, as little as possible.

Colour

Golden, sparkling straw yellow with a clear imprint of the grape variety.

Nose

The Pinot Gris has an intense nose that oscillates between light and red fruit. Traces of red apple and its skin evoke associations for me with peeled apples at my mother’s house. I loved picking through apple peels. Fruit, acidity, and bitterness then emerge together. Wonderful. Ripe pear forms the base alongside the candied form of ginger and quince. White and red currants contribute their counterparts alongside sour cherries. Raspberry also appears here. A hint of undergrowth and freshly broken fir branches. The combination of yeast and hazelnut now comes to the fore. Freshly roasted almonds. Warm brioche with salted butter. Fennel seeds and caraway. Sage, thyme, fennel leaves, and parsley. A wild nose that knows how to combine a multitude of diverse aromas.

Palate

It builds powerfully. Compared to the Pinot Blanc from the same vineyard and vintage, this Pinot Gris is racy and edgy. The acidity is medium to high, allowing the burgeoning fullness to be interrupted at any time. The aromas of nuts and pastries are perfectly evident retronasally without requiring a creamy mouthfeel. Its core is tart and compact. The bitterness allows the fruit to cling to the palate. The herbs provide finesse and freshness in the finish. Bitter, fruity, fresh, tart, it seems to repeat endlessly. Its finish is chalky with a light smoky finish.

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Keywords: Klaus Vorgrimmler Grauburgunder 2023 bio Baden Germany

Producer website: http://vorgrimmler.de/