Uwe Schiefer Purbach Blaufrnkisch Ros 2016

Schiefers Ros is drawn from Blaufrnkisch rooted in the Muschelkalk (mussel chalk or shell limestone) of Leithaberg. Starting its initial fermentation as whole bunches, its really an orange-ros hybrid; a bone-dry, phenolic, food-loving style that Schiefer has been working to perfect since the late 1990s. The juice is pressed off after three days infusion to continue its fermentation and levage in large, old oak barrels.

If youre expecting a provenal-style, easy-going ros, you wont find it here. This beauty is both bone dry and engagingly textured, with superb grip and racy acidity balancing out the wines delicious, mouth-filling notes of red fruits, hops and complex lees characters.