C — Series Vintage descriptions

C 10 --- 2013

"Rich ruby red, violett reflexes, broad lightening of the edges. Inviting shades of noble wood [...], cherry [...], fine tannins, full of finesse, stays on the palate, maturing potential." Falstaff Wineguide 2016/2017

State Control Number: E 4529/16
Alcohol: alc. 14 vol.%
Acidity: 5,7‰
Residual sugar: 1,0 g
KMW: 21°
Grape varieties: 100% Blaufränkisch
Vine age: 30 years
Soil: south-western exposure, medium heavy clay soil, moderate chalk content, an den Hängen leichte Sandplatten, gute Wasserspeicherfähigkeit, beste Bedingungen für perfekte physiologische Reife.
Vineyard sites: Altes Weingebirge, Satz, Fabian
Yield per hectare: 35 hl
Fermentation: Punchdown tank at ca. 26° C, maceration time of 21 days
Ageing: 28 months in barrique

C 9 --- 2012

"Dark ruby red, violet reflexes, lighter on the rims, opaque core. Tones of noble wood, liquorice and cranberries. Spicy tannins, freshness, elegant and promising aging potential [...]." Falstaff Rotweinguide 2016

Alcohol: alc. 14,5 vol.%
Acidity: 5,5‰
Residual sugar: 1,0 g
KMW: 22,5°
Grape varieties: 100% Blaufränkisch
Vine age: 27-42 years
Soil: south-western exposure, medium heavy clay soil, moderate chalk content, light sandy soil on the slopes, good water storage capacity, perfect conditions to reach physiological maturity.
Vine sites: Altes Weingebirge
Yield per hectare: 40 hl
Fermentation
: Steel tank at 28 - 30° C, maceration time of 21 days
Aging: 18 months in new barriques

C 8 --- 2011

"Graphite and shale in the nose, followed by a load of dark berries and creamy fruit, perfectly ripe. Enormous freshness and perfectly defined. BIG!" wein.pur Best of Austria 2014

Alcohol: alc. 13,5 vol.%
Acidity: 6,1‰
Residual sugar: 1,0 g
KMW: 21,5°
Grape varieties: 100% Blaufränkisch
Vine age:  29 years
Vineyard sites: Satz, Fabian
Yield per hectare: 35 hl
Fermentation: Pushdown tank at ca. 26° C, maceration time of 21 days
Aging: 30 months in new barriques
LIMITED AVAILABILTY

C 7 --- 2010

„Dark ruby, opaque core, ripe blackberry and fresh mint with a note of eucalyptus. A hint of nougat, dense,
long on the palate.  Excellent ageing potential.“

Alcohol: alc.13,5 vol.%
Acidity: 5,7‰
Residual sugar: 1,0 g
KMW: 21,0°
Grape varieties: 100% Blaufränkisch
Vine age: 28 years
Vineyard sites: Satz, Fabian
Soil: south-western exposure, medium heavy clay soil, moderate chalk content, light sandy soil on the slopes, good water storage capacity, perfect conditions to reach physiological maturity
Yield per hectare: 35 hl
Fermentation: Punchdown tank at ca. 26° C, maceration time of 21 days
Ageing: 28 months in barrique

C 6 --- 2009

“Spicy, and intense nose of juniper and dried herbs. A touch of coconut, tightly knit, firm, round, lightly smoky. Multi layered, pushing the boundaries, impressive.”
Best of 2012 wein.pur

State Control Number: E 4676/12
Alcohol: alc.13,5 vol.%
Acidity: 5,6‰
Residual sugar: 1,0 g
KMW: 21,0°
Grape varieties: 100% Blaufränkisch
Vine age: 27 years
Vineyard sites: Satz, Fabian
Soil: south-western exposure, medium heavy clay soil, moderate chalk content, light sandy soil on the slopes, good water storage capacity, perfect conditions to reach physiological maturity.
Yield per hectare: 35 hl
Fermentation: Punchdown tank at ca. 25° C, maceration time of 21 days
Ageing: 28 months in barrique

C 5 --- 2008

“Available in autumn. Spicy, and intense nose of juniper and dried herbs. A touch of coconut, tightly knit, firm, round, lightly smoky. Multi layered, pushing the boundaries, impressive.”

Alcohol: alc.14,0 vol.%
Acidity: 5,8‰
Residual sugar: 1,0 g
KMW: 21,0°
Grape varieties: 100% Blaufränkisch
Vine age: 26 years
Vineyard sites: Satz, Fabian
Yield per hectare: 35 hl
Soil: south-western exposure, medium heavy clay soil, moderate chalk content, light sandy soil on the slopes, good water storage capacity, perfect conditions to reach physiological maturity.
Fermentation: open vats at ca. 25° C, maceration time of 14 days
Aging: 30 months in barrique