Cuvée NO. 5

 

With this cuvée, Horst Sauer and I have created another multi-layered wine together. It has a wide range of corners and edges. These sharp flavors give “Es ist wie es ist 2015” Full complexity and sophistication.

 

When I invited my employees to the first André Macionga Cuvée Wine Tasting, this wine had an extraordinarily positive impression. Some even referred to it as their favourite.

 

By means of intense fruit and balanced acidity, this polished form of aromas produces a full wine. Round and balanced.

 

 

The optimal wine glasses

 

The wine glass plays a crucial role to ensure that an aroma is perfectly developed. For “Es ist wie es ist 2015” I recommend the following wine glasses:

 

Riesling glass

 

 

The flavor profile

 

First taste – freshly opened bottle

First, a strong smell of exotic fruits appears in dark yellow clay. In addition, the fragrance of lychee resonates discreetly. On the palate, I initially taste ripened pear and quince. The texture is lovely and seems to be slightly waxy. Fresh citric acid underlines the whole bouquet and makes the cuvée very full.

 

Second tastewith some oxygen

In the nose, the wine is now denser than before. The exotic lychee and yellow compote are still present while the bright taste of elderberry catches me off guard. Mature melon and a hint of cumin complete the smell. The palate becomes softer and fruitier. The acidity is fainter and rounder, accompanying the aromas on the finish. The quince turns more into apple, and in the acidity a note of kumquat resonates. These flavors remind me of a ripe, white Burgundy. The oxidized tones resemble a bottle of fine Corton Chalemagne from the 70s.

 

Third tastewith a lot of oxygen

The intense scent of lemon in the nose reminds me of one of my wife's self-baked cheesecake with lemon icing. The palate also reflects the taste of lemon, but with a sweeter impression. Apricots and yuzu complete the taste. Despite numerous intense flavors, the wine is dry on the palate. Wood and earth framed by dark chocolate give this cuvée a striking finish. I am curious how the wine will present itself in ten years. To the future!

Cuvée NO. 4

 

This is my fourth, and certainly not last project with Horst Sauer.

There is a great joy in me every time I travel to the wonderful “Escherndorf“. The Cuveeing with Horst is not the only reason why i always like to travel to the Franconian reigion. The Erscherndorfer lump and the Erscherndorfer Fürstenberg are fantastic vineyards that are so often greeted by wonderful German sun and in recent years, the winery Horst Sauer has developed into a place of inspiration for me.

 

 

The optimal wine glass

 

The wine glass plays a crucial role to ensure that an aroma is perfectly developed. For “Es ist wie es ist 2014” I recommend the following wine glasses:

 

Burgundy glass

 

 

The flavor profile

 

First taste – freshly opened bottle

Sniffing for the first time, i immediately identify numerous flavors. The wine is young and fresh and yet you can taste the maturity of the fruit. With my eyes closed, I’m taken back to late summer. At this time of year in the south of  Austria, Wachau to be precice, apricot trees are all that grow. I smell apricot marmilade. The first sip tastes minerlay and at the same time enormously like concentrated yellow fruit. You immediately think of dark yellow compote. It’s very lightly sweet, reminiscent of caramel and yet the wine has harmonious acidity. Perfectly fermented grape juice.

 

Second tastewith some oxygen

The Cuvée becomes wilder in the nose. The smell of apricot becomes dominant and makes a heavy impression. You can now smell the sweetness of the caramel. The texture on the palate is now very round and the wine makes a charming impression. The corners and edges can be clearly identified, making themselves known in citrus form. The sweetness becomes more tart and dark. The texture of the wine emphasizes the aroma structure, giving the drinker a visual experience. The fruit, acidity and texture are in fantastic balance.

 

Third tastewith a lot of oxygen

The aroma of apricot is still present on the nose. With more oxygen the dark yellow tone becomes duller as everything on the plate becomes more sumptuous. With this deepening colour development comes heavy wood spices and fruity notes.

 

Another adventure in the world of flavours.

Cuvée NO. 3

 

The third cuvee I and Horst have created really demands the full attention of the senses. “Es ist wie es ist” is a firework of flavors that tells a unique story.

 

The third means alot. For me, it repricents happiness. An ever-lasting successful co-operation. The result: a cuvée that delights.

 

 

The optimal wine glasses

 

The wine glass plays a crucial role to ensure that an aroma is perfectly developed. For “Es ist wie es ist 2013” I recommend the following wine glasses:

 

Burgundy glass

 

 

The flavor profile

 

First taste – freshly opened bottle

First of all, the strong smell of dried fruit appear at the nose. The wine directly presents itself with colourful aromas, complex flavours, exciting textures and a lot of sophistication. In addition, the fragrance of ginger, galangal and rose blossom tease the nose. Delightful. The wonderful aromas of the nose also reflect on the palate. The texture is similar to the finest cashmere. The flavours quickly unfold. The bouquet of this cuvée is undoubtedly demanding.

 

Second tastewith some oxygen

With my eyes closed i keep my nose in the glass, I smell and see dried sweet oranges in front of me. The variety of spices that rise up into my nose allow me to fly directly to India in a fraction of a second. The palete also tastes this range of spices. Theres a creamy texture available. You remind me of a Palm Beach. The aromas of beeswax and earthy peat are companions. Then it becomes tropical: the acidity of passion fruit, the sweetness of mango and the floral smell of vanilla bean complement the flavour profile. Discreet structures of dry leather round off the tropical touch.

 

Third tastewith a lot of oxygen

In addition to the spices, crunchy almonds and cool clay gently knock on the door. At the end of this journey, the aromas of the cuvée continue to attract the southern Rhône. Lush honeytone that work dry and dense are reminiscent of a white Châteauneuf-du-Pape. With more time and oxygen, the third Cuvée develops more and more becoming a symphony in the world of taste. For me, this cuvée is like a key that takes me through doors to other countries and cultures.

Cuvée NO. 2

 

This is the second project that Horst Sauer and I have perfected together. With the aim of working with unique flavours, we create the ingenious Cuvées “Es ist wie es ist“. There are extraordinary flavors that meet each other with these wines. Complex flavor profiles that work together fantastically. The Cuvèes, created with Horst, are strong examples of the untity of aromas  wine has to offer. By using precious, rare wines for "Es ist wie es ist", we can create this exceptional, unmistakable aroma variety.

 

Horst and I are the same – in terms of wine technicality. The cooperation is always consistent and without many words. Horst Sauer is an artist and in my opinion the biggest winegrower in the Franconian region.

 

 

The optimal wine glasses

 

The wine glass plays a crucial role to ensure that an aroma is perfectly developed. For “Es ist wie es ist 2012” I recommend the following wine glasses:

 

Riesling glass

 

 

The flavor profile

 

First taste – freshly opened bottle

It is the salty minerality that makes me drift to France, the Bay of Arcachon, for the first inhalation. A note that reminds me of mussels, combined with a floral fragrance. The freshly opened bottle has discreet resinous tones with a youthful fresh acidity on the palate.

 

Second tastewith some oxygen

The journey continues. From Arcachon to Italy. In my inner eye, I see vongole, clams. Fresh orange zeste mixes into the bouquet. On the palate there is now a fine sweetness that gives the wine a creamy, silky texture. Despite all the facets, the wine is vigorous, dynamic and fresh throughout.

 

Third tastewith a lot of oxygen

In the nose, the wine is always more complete, but still fresh. The taste of vongole, perfectly prepared, refined with mint and basil, freshly picked from the garden, fills my nose. Now the acidity rises on the palate. The texture is similar to resin. Surprisingly, the journey now goes oriental. Raisins, saffron, orange, a hint of cumin and a delicate sweetness of violet round off the image of the aromas harmoniously.

Copyright 2017 André Macionga Cuvée GmbH

Imprint

The fourth Cuvée

 

This is my fourth, and certainly not last project with Horst Sauer.

There is a great joy in me every time I travel to the wonderful “Escherndorf“. The Cuveeing with Horst is not the only reason why i always like to travel to the Franconian reigion. The Erscherndorfer lump and the Erscherndorfer Fürstenberg are fantastic vineyards that are so often greeted by wonderful German sun and in recent years, the winery Horst Sauer has developed into a place of inspiration for me.

 

 

The optimal wine glass

 

The wine glass plays a crucial role to ensure that an aroma is perfectly developed. For “Es ist wie es ist 2014” I recommend the following wine glasses:

 

Burgundy glass

 

 

The flavor profile

 

First taste – freshly opened bottle

Sniffing for the first time, i immediately identify numerous flavors. The wine is young and fresh and yet you can taste the maturity of the fruit. With my eyes closed, I’m taken back to late summer. At this time of year in the south of  Austria, Wachau to be precice, apricot trees are all that grow. I smell Apricot marmilade. The first sip tastes cold and at the same time enormously like concentrated yellow fruit. You immediately think of dark yellow compote. It’s very lightly sweet, reminiscent of caramel and yet the wine has harmonious acidity. Perfectly fermented grape juice.

 

Second taste-with some oxygen

The Cuvée becomes wilder in the nose. The smell of apricot becomes dominant and makes a heavy impression. You can now smell the sweetness of the caramel. The texture on the palate is now very round and the wine makes a charming impression. The corners and edges can be clearly identified, making themselves known in citrus form. The sweetness becomes more tart and dark. The texture of the wine emphasizes the aroma structure, giving the drinker a visual experience. The fruit, acidity and texture are in fantastic balance.

 

Third taste-with a lot of oxygen

The aroma of apricot is still present on the nose. With more oxygen the dark yellow tone becomes duller as everything on the plate becomes more sumptuous. With this deepening colour development comes heavy wood spices and fruity notes.

 

Another adventure in the world of flavours.

The third Cuvée

 

The third cuvee I and Horst have created really demands the full attention of the senses. “Es ist wie es ist” is a firework of flavors that tells a unique story.

 

The third means alot. For me, it repricents happiness. An ever-lasting successful co-operation. The result: a cuvée that delights.

 

 

The optimal wine glasses

 

The wine glass plays a crucial role to ensure that an aroma is perfectly developed. For “Es ist wie es ist 2013” I recommend the following wine glasses:

 

Burgundy glass

 

 

The flavor profile

 

First taste – freshly opened bottle

First of all, the strong smell of dried fruit appear at the nose. The wine directly presents itself with colourful aromas, complex flavours, exciting textures and a lot of sophistication. In addition, the fragrance of ginger, galangal and rose blossom tease the nose. Delightful. The wonderful aromas of the nose also reflect on the palate. The texture is similar to the finest cashmere. The flavours quickly unfold. The bouquet of this cuvée is undoubtedly demanding.

 

Second taste-with some oxygen

With my eyes closed i keep my nose in the glass, I smell and see dried sweet oranges in front of me. The variety of spices that rise up into my nose allow me to fly directly to India in a fraction of a second. The palete also tastes this range of spices. Theres a creamy texture available. You remind me of a Palm Beach. The aromas of beeswax and earthy peat are companions. Then it becomes tropical: the acidity of passion fruit, the sweetness of mango and the floral smell of vanilla bean complement the flavour profile. Discreet structures of dry leather round off the tropical touch.

 

Third taste-with a lot of oxygen

In addition to the spices, crunchy almonds and cool clay gently knock on the door. At the end of this journey, the aromas of the cuvée continue to attract the southern Rhône. Lush Honeytone that work dry and dense are reminiscent of a white Châteauneuf-du-Pape. With more time and oxygen, the third Cuvée develops more and more becoming a symphony in the world of taste. For me, this cuvée is like a key that takes me through doors to other countries and cultures.

The second Cuvée

 

This is the second project that Horst Sauer and I have perfected together. With the aim of working with unique flavours, we create the ingenious Cuvées “Es ist wie es ist“. There are extraordinary flavors that meet each other with these wines. Complex flavor profiles that work together fantastically. The Cuvèes, created with Horst, are strong examples of the untity of aromas  wine has to offer. By using precious, rare wines for "Es ist wie es ist", we can create this exceptional, unmistakable aroma variety.

 

Horst and I are the same – in terms of wine- technicality. The cooperation is always consistent and without many words. Horst Sauer is an artist and in my opinion the biggest winegrower in the Franconian region.

 

 

The optimal wine glasses

 

The wine glass plays a crucial role to ensure that an aroma is perfectly developed. For “Es ist wie es ist 2012” I recommend the following wine glasses:

 

Riesling glass

 

 

The flavor profile

 

First taste – freshly opened bottle

It is the salty minerality that makes me drift to France, the Bay of Arcachon, for the first inhalation. A note that reminds me of mussels, combined with a floral fragrance. The freshly opened bottle has discreet resinous tones with a youthful fresh acidity on the palate

 

Second taste-with some oxygen

The journey continues. From Arcachon to Italy. In my inner eye, I see Vongole, clams. Fresh Orange zeste mixes into the bouquet. On the palate there is now a fine sweetness that gives the wine a creamy, silky texture. Despite all the facets, the wine is vigorous, dynamic and fresh throughout.

 

Third taste-with a lot of oxygen

In the nose, the wine is always more complete, but still fresh. The taste of Vongole, perfectly prepared, refined with mint and basil, freshly picked from the garden, fills my nose. Now the acidity rises on the palate. The texture is similar to resin. Surprisingly, the journey now goes oriental. Raisins, saffron, orange, a hint of cumin and a delicate sweetness of violet round off the image of the aromas harmoniously.