Forest berry and meadow hay, a little forest ground on the nose, round, but fresh tannins, smoky notes and a stimulating spice, full-bodied, yet tasty until the elegant, long finish
STYLE Forest berry and meadow hay, a little ground on the nose, round, but fresh tannins, smoky notes and a stimulating spice, full-bodied, yet tasty until the elegant, long finish.
A snack with liver sausage or goose pate is just really nice with Blauer Portugieser - or rather wild duck?
VINIFICATION The grapes have to ripen until early October, before we harvest manually in small boxes to find the best comination of ripeness and quality. Afterwards macerated for 10 days to fully develop its extract density. Finally fermented at 25° C in stainless steel tanks.
TRAINING SYSTEM The medium high trellis training system and the high canopy provide the berries with optimal photosynthesis and the best air circulation for real good grapes. The cane pruning system leaves just one eye to shoot in spring. Additionally to the green harvest this brings a maximum of quality into our berries.
TERROIRIn the hot vineyard Schilling the Portugieser earns all its finesse. The soft hill facing south has different tongues of brown earth, loam and loess. This offers ideal conditions for fine fruit, vibrant herbs and an elegant acidity. all grapes growing here, have body at lively easiness because the adjacent forest Plot makes the nights cool, providing the berries with vibrant elegance.
WEATHER 2015 To keep it short and simple, this vintage was fabulously best. Warm, sometimes a litte too warm, dry, sometimes a little too dry, and temperatures like summer during the harvest in autumn, served best quality and beautiful quantity to us.