Bischel 2018 Appenheimer Frühburgunder dry

"Organic since 2012, certified since 2023. Spontaneous fermentation in stainless steel. 10% new oak, 18 months.Aromatic, lean with a long crushed-gravel line and a hint of thyme and tarragon. Despite being five years old, it tastes very young – as if it's not long out the barrel. The tannins bracket the fruit tightly but don’t hide it. Wild strawberries and super-tart but appetising acidity." Tasted by Tamlyn Currin, wine writer for Jancis Robinson "Somehow more 'purple' then the Appenheimer Spätburgunder. More tick-set (relatively speaking) and the oak flavours seem to transmit into darker, sweeter notes: chocolate, mocha, toasted coconut. Gently-bewed-tea tannin structure that spills into the warm fan of flavours. Firm resolve on the beginning that starts to melt in the finish. A lovely steel-knocker of minerality on the end." / Tamlyn Currin @ Janis Robinson / 16 points This Frühburgunder has a delicate velvety fruitiness, fine spicy tannin structure and a very long lasting finish. The nose is filled with stimulating aromas of fully ripe wild berry, cherry and cassis, as well as hints of smoky wood and leather. Vineyard: The grapes for this Frühburgunder are grown in the Appenheimer Drosselborn vineyard. The vines are rooted on a slightly warm loess layer with limestone rock beneath. The west facing slope is open to the wind, protecting the very early ripening grapes from botrytis, whilst enabling them to ripen somewhat more slowly. This guarantees a firm tannin structure and a pound of fresh berry flavours in the small berried grapes. Vinification: Grapes are hand picked once ripe. After de-stemming, the grapes ferment with natural yeast in open vats. The crushing of the must is done exclusively by hand. After fermentation, the wine is aged for 18 months in French oak barrels and it is then bottled unfiltered. Alcohol: 13,5% vol. Res. sugar: 0,1 g/l Acidity: 5,1 g/l