2017 Ihringer Winklerberg Spatburgunder Mimus

The hottest vineyard in Germany. Five days' cold maceration and 23 days on skins. Open-top oak fermenters, hand punchdowns, no pumping, unfiltered. One-week maceration after fermentation. Matured in 50% French oak (half new, half used) for 15 months. RS 0 g/l, TA 5.6 g/l. Vigorous, broad acidity, lots of savoury red fruit, very purposeful wine – heading straight for the finish line. Lots of texture. Hibiscus and tea leaf. Complex, powerful and determined. (TC)