Saint Vendersheim Prestige Cuvée 2019

The ample aromas of Amarena cherries, blackberries, forest floor and oak are married to a well-crafted tannin structure on the medium-bodied palate that time has mellowed nicely. Maturing very well, but the restrained firmness at the finish suggests that it has some years ahead of it.

- James Suckling, 93 points

The record heat of the last few years have shown that our Cabernet Sauvignons on calcareous soils produce grapes that catapult us to other regions. In 2019, we selectively picked our ripe Cabernet Sauvignon and Pinot Noir grapes by hand, and then spontaneously fermented them on the mash. The expansion in 225L barrique barrels over 20 months has given the wine even more breadth, depth and balance.

When the young wines were ready to go, we spared no expense or effort to collaborate together with top sommelier and friend, Felix Fuchs (of Tulus Lotrek* fame), and cuvéed this wine back in Berlin.

The result? An incredibly exciting experience, which is currently not so settled in its youth and so always shows new facets. The best time for this wine is now, because its ongoing development makes the heart of every wine discoverer beat faster. Something is happening here - sometimes subtle, sometimes more succinct.

Have fun with our Saint V!

13.5% alcohol. Contains sulphites. Certified organic according to DE-ÖKO-039.

Grape varieties: Cabernet Sauvignon, Pinot Noir * Age of the vines: 25 to 40 years * Soil: limestone marl, limestone * Exposure of the sites: South-West, South * Soil characteristics: deep, well-rooted * Pruning: 4 to 6 buds per square meter * Quality promotion on the vine: defoliation on one side, removal of the miserly grapes and reduction in the number of shoots (green harvest) * Yield: 40 hl/ha * Harvest of the grapes between 15 October to 28 October 2019 at a maximum of 10 degrees Celsius * Harvest: 100% hand-picked, then partially de-stemmed * Initial must weight: 93 to 98 Oechsle degrees * Fermentation time: 3 to 9 weeks * 100% spontaneous fermentation with its own yeast * Winemaking: classic mash fermentation, no wine treatment agents * Storage in used 225 litre barrique barrels (3rd - 5th occupancy; American and French oak) * Bottled in August 2020 * Alcohol: 13.50% * Residual sugar: 1.2 g/l * Vegan * Contains sulphies * Closure: natural cork * Bordeaux bottle: 0.75 l * Bottled by: Neverland eK, Sebastian Class, Ausserhalb 2, 55578 Vendersheim, Germany * Certified organic according to DE-ÖKO-039. * Vintages depicted in the pictures may deviate from the product sold. The vintage that is mentioned in the wine description and/or the headline applies.