NOSE: We can smell homemade plum jam, wild cherries, raspberries, vanilla, oak and tobacco.
PALATE: The plum jam aroma is also distinctive in the wine’s taste. Also prominent are red fruit aromas, which are nicely complemented by aromas of tobacco, dark chocolate and vanilla. The wine is pleasant and elegant, full-bodied, with refined tannins and a long aftertaste.
COLOR: ruby colour with copper hues
VINIFICATION: 10-day Maceration, spontaneous fermentation in wooden oak barrels.
Steyer Mark cuvee red and food: Steyer Mark red can be served with red meat, goose and duck meat as well as steak tartare.
RECOMMENDED SERVING TEMPERATURE: 18 °C
VARIETY: 70 % Pinot Noir, 30 % Zweigelt
PLANTATION DENSITY: 4000 vines/ha (2,2 m x 0,9 m)
GRAPE YIELD: 1,5 kg/vine
MATURATION: 50 % of the wine matures in the new barrique barrels, the other 50% matures in the used oak barrels for 24 months and then additional 12 months in the bottles.
MATURATION POTENTIAL: 20 years