J. Hofstätter Lagrein Alto Adige Südtirol Steinraffler 1999
Wine-making: The grapes are destemmed and crushed in the usual manner, and fermented for 10 days at 28 ˚C. During this period the skins are kept constantly submerged. Towards the end of the fermentation we allow the temperature to climb in order to extract as much colour, aroma and fl avour as possible. Maturation and organoleptic characteristics: 10 months in Slovenian oak casks and a further 6 months in bottle before release. This is a full-bodied wine for medium-term cellaring (5–6 years at the most). Full, bright ruby in colour, this is an extremely typical Lagrein, very easily recognisable. It is immediately impressive due to the excellent equilibrium between intensity and complexity, between spice and small woodland berry fruits and violets. Its fragrance is striking, clear, captivating and fresh. Very harmonious on the palate, with good tannin, full, broad, velvety, round and long, spicy on the fi nish with well integrated acidity, fresh and delicious. Goes especially well with: game birds, red meat dishes, poultry and seasoned cheeses
Just right and ready to drink. Great bottle to turn you into a lover of Lagrein. Vibrant acidity and medium body, a great food wine that refreshes the palette with strawberry and plums. Gorgeous fresh finish.
The nose was full of dark red fruits, fall leaves, caramel, musk and damp earth. It was hard to take my nose from this glass as it continued to evolve over the course of the meal. On the palate it was soft and elegant while showing black cherry, plum and extra dark chocolate. All of this was carried gracefully by this wine's brisk acidity, which also worked well to prepare the palate for the next bite of saltimbocca. The finish was long with cherry fruit and added further complexities to each bite of veal.
Food Pairings for J. Hofstätter Lagrein Alto Adige Südtirol Steinraffler
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