Waiting for Tom Weiss 2019
Not skin-fermented as such, but with a very long skin maceration before the fermentation (3-8 days) – if I understand the German technical notes properly!
Entrancing aromas, really bright pear and ripe apple. Almost jangling acidity, with attractive herbal notes that add depth. Slightly austere, albeit thrilling, and a great food match with oysters or other briney, umami delights.
We love it with… 🍲🍱 :oysters:
Grape: 70% Pinot Blanc, 30% Chardonnay
Region: Pannobile, Burgenland, Austria
Vinification: Demeter certified biodynamic; native yeast, no additions except for, occasionally, 5-20 mg sulfites added during vinification to certain barrels.