The Dirlers continue to evolve and improve their red wine program, with this example illustrating the promising steps…..technical stats: 13.74% alcohol, bone dry, 5.5 g/L acidity. Ludivine and Jean describe it as being particularly good, with a very good sense of verve/freshness, paler than darker. It is aged 50/50 in tank vs demi muid.
“Deep red. Perfumed aromas of red berries and cherry on the expressive nose. Then very, very fresh with a laser-like beam of acidity nicely focusing the bright red cherry and berry flavors. Almost tart in its high-acid mouthfeel, but the acidity helps extend and lift the bright fruit flavors on the back end. No oak. Made from 30- and 15-year-old vines that grow respectively in the Bux (the clay soils give a broader, more powerful wine) and the Schwarzberg (even more heavy clay-rich soil for added power and ageworthiness). Spent two weeks on the skins at maximum fermentation temperatures of 28-29°C. In the Schwarzberg, Dirler planted a massal selection of Pinot Noir from the Clos des Epeneaux in Pommard.” 90 Ian D’Agata for the 2017, NOT THE 2019 OFFERED HERE