The complex nose of wet earth and smoke, together with savory and spicy notes, is far removed from the red-wine norm for this region. Bold and well structured on the generous palate with a solid foundation of ripe tannins, this is an impressive innovation that’s only just approaching its best drinking age.
-93 points, James Suckling
The record heat of the past few years have shown that our Cabernet Sauvignons on calcareous soils produce grapes that catapult us to other regions. In 2018, we selectively harvested our ripe Cabernet Sauvignon and Pinot Noir grapes by hand, and then fermented them spontaneously on the mash. The expansion in 225L barrique barrels over 26 months gave the wine even more breadth, depth and balance.
When the young wines were ready to go, we cuvéed En l'Enfer in Vendersheim together with sommelier friend Felix Fuchs from one-star Michelin restaurant Tulus Lotrek in Berlin.
This exciting taste experience provides great moments of pleasure in its youth and yet always shows new facets. The best time for this wine is now.
The first vintage is limited to 700 bottles.
13.5% alcohol. Contains sulphites. Certified organic according to DE-ÖKO-039.