Quadrupel - Oak Aged Batch #23
La Trappe Trappist - Abdij O.L.V. Koningshoeven in Berkel-Enschot, Noord-Brabant, Netherlands 🇳🇱
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Score
7.57
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BATCH 23 (blended on 31 December 2015) was distributed as follows:
Type in BATCH
Spätburgunder barrels 80%
New Oak Medium Toast 10%
New Oak High Toast 5%
Acacia wood 5%
Exactly three years ago the famous Oak Aged Spätburgunder was first launched on the market. This second version of the famous German red wine is strikingly different. Both in terms of bouquet and taste the aroma of this pinot noir is very recognisable. There are also notes of sweet apple, banana and dates. The overall taste association produces an effect of spices. The fairly rigorous carbonization ensures a tantalising aroma and flavour.
The taste includes a lot of wood tannins. This comes from a subtly sweet red wine that hints at a port wine. The taste lingers and slowly develops with a red-wine aftertaste. With a gentle hint of tobacco, this batch 23 from the famous Quadrupel is beery and full-flavoured. The alcohol remains firmly in the background, although the 11% of the Quadrupel is preserved.
Its fine bouquet is best savoured when this batch is served at a temperature of 16-18 °C (61 –64.5 °F).
Type in BATCH
Spätburgunder barrels 80%
New Oak Medium Toast 10%
New Oak High Toast 5%
Acacia wood 5%
Exactly three years ago the famous Oak Aged Spätburgunder was first launched on the market. This second version of the famous German red wine is strikingly different. Both in terms of bouquet and taste the aroma of this pinot noir is very recognisable. There are also notes of sweet apple, banana and dates. The overall taste association produces an effect of spices. The fairly rigorous carbonization ensures a tantalising aroma and flavour.
The taste includes a lot of wood tannins. This comes from a subtly sweet red wine that hints at a port wine. The taste lingers and slowly develops with a red-wine aftertaste. With a gentle hint of tobacco, this batch 23 from the famous Quadrupel is beery and full-flavoured. The alcohol remains firmly in the background, although the 11% of the Quadrupel is preserved.
Its fine bouquet is best savoured when this batch is served at a temperature of 16-18 °C (61 –64.5 °F).
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