• WS: 87

    Wine Spectator Score

    87

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J. Hofstätter Lagrein Alto Adige Südtirol Steinraffler 1999

Winemaker's Notes:

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

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3.59 5 0.5
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J. Hofstätter:
Taking stock of the past ten years I can confidently assert that the exceptional character of our local vineyards and grape varieties is reflected in our wines more than ever. South Tyrol’s best-known vines are cultivated in the Hofstätter wine estate. We even enjoy the unique privilege of owning vineyards in the finest sites on both sides of the Adige River in southern South Tyrol. However, it... Read more
Taking stock of the past ten years I can confidently assert that the exceptional character of our local vineyards and grape varieties is reflected in our wines more than ever. South Tyrol’s best-known vines are cultivated in the Hofstätter wine estate. We even enjoy the unique privilege of owning vineyards in the finest sites on both sides of the Adige River in southern South Tyrol. However, it is precisely the work in the vineyards which I find the most challenging: decades of monoculture have exhausted the soils, sapped them of their vigour, the vigour which the grapevine needs to stay healthy and unfold its vitality to the full. And today the vine needs vital force more than ever before to withstand the increasingly extreme weather conditions. The word ‘terroir’ is often bandied about, as if it referred to an established factor, while in reality it is subject to the very same fluctuations that the far-sighted winegrower is confronted with in his daily work. He needs to recognise the elementary preconditions necessary for vines to yield superlative, distinctive, unmistakable wines, cultivating, fine-tuning and focusing his methods. This is the only way to enhance the quality of grapes in a vineyard which has always produced excellent fruit. I am striving to attain this without advance knowledge of the extent to which the world-wide ecological challenges are to be surmounted in a small organism such as a vineyard. I am confident that a workable solution will be found! Read less

Member Reviews for J. Hofstätter Lagrein Alto Adige Südtirol Steinraffler

Add your review
Snooth User: Eric Guido
92549169,563
4.00 5
10/16/2008

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.


Snooth User: Eric Guido
92549169,563
4.00 5
12/01/2009

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.



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

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