Complex aroma towards spicy red cherry fruit with some beetroot and flintines
On the palate great fullness and continuation of the aromas. Pleasant acidity.
A wine that can already be enjoyed very well with the right dishes. But it can also mature well.
The grapes for our classic Pinot Noir come from the better loess soil sites and the more basic volcanic soil sites. These vines are precisely defoliated and excess grapes are removed by green harvesting. In addition, we halve the remaining grapes on the vine. Harvesting is done by hand, with strict grape sorting. In the winery, maceration takes place for 4 weeks. After pressing, the wine rests for 15 months in new and used oak barrels.
2018 was truly a special vintage. Even though the media praised this vintage as a particularly good red wine vintage… For a Pinot Noir, it means a change in fruit aromas, which in our case has a particularly nice charm.
The basic yield was extremely high due to the very good flowering weather and we had to cut very many grapes to the ground during the green harvest.
We had to start harvesting already at the end of August and some of the grapes were harvested at very high temperatures. In the cellar, meticulous sorting took place on the conveyor belt to pick out the raisend berrys. Botrytis was no problem at all for our red wines in 2018.
Alcohol: 13 % vol.
Acidity: 5,3 g/l
Residual sugar: 1,3 g/l
Extract: 28,6 g/l
Lamb with a herb crust, quail and roast beef.