Moric
A selection made from the oldest vines and the best sites in Neckenmarkt. The vines grow among nine parcels, on 75% slate, 20% limestone and 5% loam soils. The grapes are harvested separately, then fermented and elaborated for at least eight months in 500-litre casks. After this, an initial blend is made from the individual lots, which then enjoys a further twelve months in 500-litre oak. By means of this painstaking technique, Roland Velich of Moric gains important experience and empirical knowledge, year after year, about the individual vineyards. Only by virtue of this detailed practice can he choose the best barrels from each vintage, to give the assemblage that so desirable Neckenmarkter character which distinguishes this great wine. 39-82 year old vines. 25 hectolitres per hectare, 19-23 days maceration, spontaneous fermentation in wooden fermenters, 20 months élevage in 500-litre casks, no fining, no filtration.
October, 2009
jancisrobinson.com
17.5/20
Crimson. Riper and sweeter than the Lutzmannsburg, perhaps easier to understand with some liquorice. Very powerful. Lots of personality.
Standard Bottle Out of Stock