Roland Tauss thankfully never uprooted his Pinot Gris and replaced it with Gelber Muskateller. Even in its darkest times, he nurtured it carefully and made excellent, classic white wines that were fun to drink and had strength and depth. A few years ago, he then decided to break out of the usual pressing patterns, went one step further and fermented it together with its skins, an approach that he had already practised successfully with his Roter Traminer.
Four crucial things happen with mash-fermented (white) wines: firstly, the tannins are extracted (as with red wine) and secondly, there is long-term contact with oxygen. In addition, colour is leached from the skins, which can turn quite red, especially in Pinot Gris, revealing the close relationship to Pinot Noir (Pinot Gris is a mutation of the latter). Last but not least, flavours are also released that often differ significantly from those of classic white versions.
It tastes something like this:
Intense, powerful, dense, concentrated and vital: dried fruit is combined with Mediterranean herbs and red berries - at least in our perception. It has a lot of grip thanks to its very noticeable tannins. Whistles like an ICE towards the palate, where it finishes taut, warm and mineral.
Data sheet
Grape variety: Pinot Gris
Vineyard: Opok
Harvest: By hand
Fermentation: spontaneous | wild yeasts
Ageing: over two years in used wooden barrels
Filtration: no
SO₂: unsulphured
Alcohol content: 12.5%
Closure: Natural cork
Drinking temperature: 10-12 °C
Perfect drinking period: from now - 2030
Content and price per litre: 0.75 l/(€46.12/l)
Maxime: All winegrowers listed with Vinonudo work with compost, organic fertiliser and natural preparations in their vineyards and refrain from using herbicides, pesticides and artificial fertilisers.
