This Pfälzer Sauvignon Blanc exudes animating notes reminiscent of gooseberry, freshly cut grass and exotic fruits. On the palate, it shows a round body with spicy notes of pepper, a hint of green peppers as well as floral aromas. Well-integrated acidity with a mineral finish that remains long. A complex estate wine, combine it with a Riz Casimir or grilled fish.

Attributes

Origin:	Germany / Pfalz
Grape variety:	Sauvignon Blanc
Label:	Vegan, Certified organic or biodynamic wine
Ripening potential:	2 to 6 years after harvest
Drinking temperature:	10 to 12 °C
Food Pairing:	Apéro pastries, Fish terrine, Giant crevettes, grilled langoustines, Asparagus specialities
Vinification:	fermentation in steel tank, soft pressing, fermentation at low temperatures
Harvest:	in several rounds (tries), hand-picking with simultaneous grape sel
Maturation:	partly in steel tank
Acidity:	7,5 g/l
Volume:	12.0 %
Residual sugar:	2,4 g/ l
Note:	Contains sulphites

Grape variety

Sauvignon Blanc

The Sauvignon blanc can be recognized with your eyes closed. Its typical bouquet is marked by green notes: freshly cut grass, tomato bunches, gooseberry. Citrus fruits, cassis and flint join into the mix. In warmer latitudes it also shows exotic aromas, such as passion fruit. Its acidity is decidedly lively. In all likelihood, it comes from the Loire Valley, where it is vinified in Pouilly-Fumé and Sancerre in its purest form: varietally, and without timber. In the 18th century, it found its way to Bordeaux. Ambitious producers assemble it there with Sémillon into substantial whites, which are aged in oak barrels. The Sauvignon blanc has been a sensational success in the past 20 years in New Zealand. With its refreshing sweet-and-sour style, winemakers from down under have conquered the world. The rich Sauvignons from Styria and crisp examples of South Tyrol and Friuli are worth mentioning as well. It pairs with anything from the sea. Or do it like they do on the Loire, and enjoy it with goat cheese.

Region

Pfalz

Pfalz: Riesling meets Burgundy

Palatine winemakers manage the feat of vinifying top-tier crus from both white and red varieties. In addition, Riesling presents the same class here as Chardonnay and other Burgundy varieties. This versatility at high quality levels makes Germany’s second-largest wine region a trove of discoveries of all kinds. Tranquil winegrowing towns with a diverse range of culinary offerings and hotels make the Palatinate region a perfect wine travel destination.

Country

Germany

Germany – Into the elite the hard way

Sitting in the heart of Europe, the hilly, lake-dotted landscape of Germany provides ideal, fertile soil for the most diverse vine varieties. From Albalonga to Zweigelt, over 140 different grape varieties are grown on about 100,000 acres, cared for by nearly 50,000 vintners. Most of these vintners are young, modern, internationally trained, inquisitive and urbane. It is hardly surprising, then, that German wine has a good reputation well beyond the country's borders.