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Our Notes: The area was literally named after a famed iron mine (Eisen=iron, berg=mountain), so it’s no surprise this loamy clay soil here is chock full of it. It’s also a requirement of the DAC that no major oak be present, so this is spontaneously fermented in 100% stainless steel and then aged for 13 months in large neutral oak casks. The major characteristics are spice, earth, dark fruit, blood (iron), and then despite the ripeness, a lot of acidic lift to balance things out. It’s like grinding pepper, slate, and wild dark forest fruit in a mortar and pestle but still championing one of my favorite German words, “Trinkspaß” – drinking fun.