Pinot Noir

WINE DESCRIPTION

2017

This Pinot Noir presents itself ruby red with a delicate note of blackberries. Fine structure and balanced tannins. Delicate wood spice on the finish and tempts for a next sip.

State control number: E 2912/19
Total alcohol: alc. 14 % vol.
Acidity: 5,6 ‰
Residual sugar: 1,0 g
KMW: 21,5 °
Grape varieties: 100 % Pinot Noir
Vine age: 27 years
Vineyard sites: Fabian
Yield per hectare: 50 hl
Fermentation: controlled closed in steel tank at about 28-30° C.
Maceration time: approximately 21 days, followed by malolactic fermentation.
Ageing: 18 months in barrique barrels

2016

"Varietal bouquet, velvety yet grippy, somewhat stronger varietal representative, pleasant mouthfeel, good drinking flow."
Vinaria Wineguide 2018/2019

State control number: E 1818/18
Total alcohol: alc. 14 % vol.
Acidity: 5,5 ‰
Residual sugar: 1,0 g
KMW: 21,5 °
Grape varieties: 100 % Pinot Noir
Vine age: 26 years
Vineyard sites: Fabian
Yield per hectares: 35 hl
Fermentation: controlled closed in steel tank at about 28-30° C.
Maceration time: about 15 days, followed by biological acid degradation.
Ageing: 15 months in barrique

2015

"Raspberries and bright cherries, salty spicy, grippy, good structure and length."
Vinaria wine guide 2017/2018
2 of 3 wein.pur stars

State control number: E 520/17
Total alcohol: alc. 13 % vol.
Acidity: 5,4 ‰
Residual sugar: 1,0 g
KMW: 20,5 °
Grape varieties: 100 % Pinot Noir
Vine age: 25 years
Vineyard sites: Fabian
Yield per hectares: 35 hl
Fermentation: controlled closed in steel tank at about 28-30° C.
Maceration time: about 12 days, followed by biological acid degradation.
Ageing: 15 months in barrique

2013

"Toasty bright berry nose and sour cherry. Spicy body with a harmonious fruit-acid interplay. Long-lasting, fine finish."
Clemens Reisner
State control number: E 3704/15
Total alcohol: alc. 13% vol.
Acidity: 5,7 ‰
Residual sugar: 1,0 g
KMW: 20,5 °
Grape varieties: 100 % Pinot Noir
Vine age: 24 years
Vineyard sites: Fabian
Yield per hectares: 35 hl
Fermentation: controlled closed in steel tank at about 28-30° C.
Maceration time: about 12 days, followed by biological acid degradation.
Ageing: 15 months in barrique

2012

Youthful color, elegant red berry fruit aromas. On the palate a balanced structure with fine spice. Very well integrated wood. Fruity finish.
State control number: E 4163/14
Total alcohol: alc. 14 % vol.
Acidity: 5,2 ‰
Residual sugar: 1,0 g
KMW: 22,0 °
Grape varieties: 100 % Pinot Noir
Vine age: 23 years
Vineyard sites: Fabian
Yield per hectares: 35 hl
Fermentation: controlled closed in steel tank at about 28-30° C.
Maceration time: about 12 days, followed by biological acid degradation.
Ageing: 15 months in barrique

2011

"A bright berry mix of strawberry, raspberry and cherry. Light toasty aromas paired with the fruity and above all spicy taste result in a harmonious Pinor Noir 2011," says Clemens Reisner.

State control number: E 4376/13
Total alcohol: alc. 13,5 %vol.
Acidity: 5,9 ‰
Residual sugar: 1,0 g
KMW: 21,0 °
Grape varieties: 100 % Pinot Noir
Vine age: 22 years
Vineyard sites: Fabian
Yield per hectares: 35 hl
Fermentation: controlled closed in steel tank at about 28-30° C.
Maceration time: about 12 days, followed by biological acid degradation.
Ageing: 15 months in barrique

2010

"Fine strawberry fruit, also red currant. Dark chocolate, lives on finesse and playfulness" - "2010 was a dream Pinot year with us," says Clemens Reisner and he is not exaggerating ." "Best of Austria 2012 Wein.pur
State control number: E 3928/12
Total alcohol: alc.13,5vol.%
Acidity: 5,4 %o
Residual sugar: 1,0 g
KMW: 20,5°
Grape varieties: 100% Pinot Noir
Vine age: 20 years
Vineyard sites: Fabian
Yield per hectare: 35 hl
Fermentation: alcohol. Fermentation controlled closed in steel tank at 28-30°.
Maceration time: approx. 12 days, afterwards organic Acid reduction in barrique
Ageing: 15 months in barrique