Wabi-Sabi - Pink#Sol MV

Varietal: 50% Roessler, 25% St. Laurent (6 Vintages), 25% Syrah (4 Vintages)
Appellation: Niederösterreich
Sulphur (SO2): under 25 mg Total
Sugar: Dry
Acid: 6.2 g/L
pH: 3.2
Production Size: 660 bottles
Altitude: 180-200m (591-656ft)
Vineyard Age: 20-100 years
Residual Sugar: 1.4 g/L
Tannin: Light
Alcohol %: 11.5

Certified organic and Demeter bio-dynamic. Johannes uses Demeter treatments 500 (horn manure), 501 (horn kiesel mountain crystal) and 507 (herbs and valerian to help with frost and vine relaxation). Preparations 501-509 are made on the estate and applied throughout the year. A small group of local winemakers co-produce the fermented manure 30km from the vineyard. Permanent natural grass and floral cover crop between the rows, and different type of herbs under the vines. The grapes are grown bio-dynamically and on the same hill, but with differing aspects, elevation, and exposure. The St. Laurent comes from the Steinthal vineyard plot at the top of the hill. The Syrah comes from the eastern face of the slope about midway up the hill. The vines are about 30 years old and produce fruit that so far Johannes only uses in this bottling. The Roesler comes from a southern facing slope, and from the bottom of the hill. This is a hybrid grape specifically resistant to frost and mold, thus being a good candidate for the base of this wine. The resistance to vineyard pressures virtually guarantees there is a base for the solera to be blended with every year. All of the grapes are hand-harvested separately, starting with the St. Laurent, then Roesler, then Syrah.

Soil Type(s): Lime-sandstone

The production of this wine actually started over five years ago. The first solera (of St. Laurent) started with a bit of 2016 NUMEN Rose. It was then combined with some of the 2017 & 2018 vintages of NUMEN as well as a bit of fresh 2021 St. Laurent juice as well. In the case of the Syrah, the solera was started in 2018 and has four vintages of rose so far. The 2019 Syrah was short-macerated for just a few hours to extract color, then pressed. The St. Laurent soleras are kept in stainless steel tanks to preserve freshness and structure. The Roesler is fresh each year and goes into qvevri (Georgian amphorae) after being direct pressed, so almost no contact with skins. The "blanc des noirs" juice then ages in qvevri for a total of 5 months. After this, the resulting wine is blended with the soleras, never filtered, never sulfured, and finally bottled. (Bottled 5.15.2022)

The St. Laurent vines used to make this wine are the oldest continuously producing in Austria. The Steinthal vineyard was planted in 1909/1910. The still bottling of St. Laurent was eliminated in 2018 to produce this wine. Because of the grape's susceptibility to botrytis and its later ripening life cycle, Johannes felt it would be safer to harvest the grape early and turn it into rosé. We are excited to work with one of the best young minds in the Austrian wine game to bring you a collaboration wine from overseas for the first, but not the last time.

Pan con tomate, Light pasta with tomatoes and garlic, Smoked salmon, Grilled salmon, Nigiri, Watermelon gazpacho, Gazpacho, Tuna salad, Spring radish salad, Pomegranate, Poke, Ahi Tuna, Dark-meat fried chicken.

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