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the vibrant acidity makes the wine taste scintillatingly dry despite considerable body and honeyed texture
or poured into a summer sangria
The result is a Jurançon Sec with weight and savor
deepened by tertiary notes of saffron and roasted nut
aged 9-12 months with 30% new oak and pneumatic pressing
Peter Leipold, Pinot Noir Grand Cru, 2023 SO051226 Trousselle the vibrant acidity makes theThis is the top of Peter Leipold's Pinot Noir pyramid, and it wears its Burgundy training openly. Fruit comes from a single southwest facing plot of Muschelkalk limestone in Franken, fermented with wild yeast, partly whole cluster, then aged in French oak that includes old barrels sourced from Domaine de la Romanee Conti. Gravity fed, unfined, unfiltered, with barely any sulfur added. 'Grand Cru' isn't an official title here, it's Leipold's own
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