Late Release Langenlois Grosse Reserve 2014, Blanc de Blancs, brut nature

Description

Cellar

Harvest: selective harvest by hand in 20kg crates on 20th and 26th September 2014
Maceration time: no, whole cluster pressing (yield: 50 liter juice from 100 kg grapes)
Pre-clarifying: sedimentation 36-48 hours

first fermentation
Spontaneous fermentation in stainless steel tanks at 18-22° C, 2-4 weeks,
malolactic fermentation
Aging: in stainless steel tanks on full lees for 7 months & on fine lees for further 9 months

second fermentation
Bottling: 17.12.2015
Lees aging: at least 90 months
First disgorgement date:  May 2023
Dosage: 0 (zero) g/l
SO2 addition: 20 mg/l after malolactic fermentation – before bottling,
at disgorgement no addition of sulphur, SO2 – 7 mg free / 40 mg total
Bottle aging: recommended between 12 & 36 months after disgorgement

Tasting note
Intense foam; bright straw yellow colour. On the nose are noble yeasty aromas and notes of brioche, hazelnut pastry, “Bienenstich“ (bee sting cake) and plum cake. The palate yields fine pearly mousseux with powerful fruit tones of orange jelly, baked apple, nougat and “Zwetschkenfleck“ – an Austrian plum sheet cake. Uncompromisingly dry with piquant acidity; fine, creamy fruitiness and texture; generous minerality with enormous tension. A lengthy lemony finish. (tasted by wine academic Johannes Fiala)

Food recommendation
Just like Champagne, this goes with everything

Grape variety
Chardonnay, Pinot Blanc, Pinot Gris