Left to mature in old oak for some 18 to 19 months before release, with fruit sourced from the oldest plot on the Hochkirch estate (planted 1997). Hochkirch was biodynamic certified in 2003. If you’ve had these under the radar, time again to look for the Hochkirch blips.
Sour cherry, dried herbs, sappy, brambly, berries on grose kind of feel. It’s such a lovely start, less about primary fruit and more about other exciting things. Softer in the palate, open weave with a fleshiness and suppleness, though there’s more intensity of stone, garrigue and dark earthiness. Distinct, unique, wonderful expression. Mike Bennie, The Wine Front