Pinot Noir Anning 2011

Loimer

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Fred Loimer took over the vineyards of the Schellmann wine estate in Thermenregion, and cares for them in the spirit of Gottfried Schellmann.  For the time being, nine hectares are cultivated. Fred Loimer is responsible for vinification, creating wines that are completely dry, complex and elegant, full of rich aromas, and are intense without weightiness while embedded with refreshing acidity.

About the Vineyard

The interplay of soil and climate form the basic character of wines from the Thermenregion. It is mainly the heavy loam soil mixed with chalk and gravel that makes this vineyard so special.  The combination of Hungary's warm Pannonian climate to the East, which brings hot, dry days, and the wind from the Anninger, a small mountain in the nearby Vienna Woods, which brings freshness, assures healthy grapes with high sugar levels.  

Wine Production

Harvested by hand in mid September. Five days cold maceration for fruit extraction, then fermentation with natural yeast in wooden fermentation vats.  Pressing took place after 24 days, then the wine was moved into small oak barrels for 12 months, then another 10 months in large oak.  Bottled without filtration in August 2013.

Tasting Notes

2011 was a vintage of extremes: a long, cold winter, a fine and hope-filled April, and a cold, wet May and June with a long, delayed flowering period, then a hot July and cool Autumn.  Despite all this, the result was healthy grapes with sufficient sugar and generous acidity. The low quantity harvest brought intense wines with fruitiness and flavor, character and range.  

Ripe raspberries and floral character in the aroma; crisp acidity up front; smoky elements paired with dark forest fruit and ripe raspberries continue on the palate.  Mature tannins and a long finish.

Vineyard & Production Info
Vineyard name:
Anning
Soil composition:
Heavy loam with chalk and gravel
Harvest time:
mid September
Certified eco-friendly practices:
Biodynamic-Respekt
Certified vineyards:
yes
Certifying organizations:
Respekt
Winemaking & Aging
Varietal composition:
100% Pinot Noir
Prefermentation technique:
Cold maceration
Time on its skins:
five days
Fermentation container:
wooden vats
Length of alcoholic fermentation:
24 days
Maceration technique:
Cold Soak Maceration
Malolactic fermentation:
Full
Fining agent:
Vegan
Type of aging container:
Barriques and Barrels
Analytical Data
Alcohol:
13.0 %
Residual sugar:
1.0 g/L
Acidity:
4.8 g/L

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