Pinot Noir Heimbourg 2019

Introduction to wine
Olivier Humbrecht
To complement his impressive selection of white wines, Humbrecht also produces this special red wine - the only one of its variety in his domain. It benefits from the very special conditions of the Heimbourg vineyard. Pinot Noir grapes are grown on 0.32 hectares on the western slope of an Oligocene limestone hill. The hillside is rather gentle, the soil deep, clay-rich and with an iron-rich composition - optimal conditions for the growth of red wine grapes. At the same time, the vineyard benefits from the cool north winds, which keep the grapes healthy but prevent too rapid or intense sugar concentration.

Manufacturing details
The grapes are carefully destemmed by hand before fermenting and macerating for 15 days - with only occasional submersion of the grape cap. The wine is then racked into 228-litre barrels and bottled after a further 18 months, entirely without fining or filtration.

Color
Opaque garnet red characterises this visual experience, which becomes increasingly bright towards the rim.

Nose
A true feast for the senses is offered by the 2019 Pinot Noir Heimbourg. After a day of aeration, aromas of wild raspberries, sweet red currants, sour cherries, peonies and violets unfold. Undertones of undergrowth, truffle, pepper and leather recall its Burgundian origins and earthy roots.

Palate
On the palate, the wine reveals an outstanding fruitiness, together with a refreshing acidity, striking tannin structure and mineral depth. Although the wine is ready to drink now, it is worth giving it additional maturity to bring out its exquisite balance even better. This wine exudes both strength and delicacy - a touch of Chambolle Musigny from Alsace, at a remarkably reasonable price. Well-deserved applause for Olivier! Enjoy this fine drop in the best possible way with sufficient aeration.

Alternatives to the food recommendations
Treat yourself to this wine with a quinoa salad with beetroot, blackberries and fresh basil. Another option would be a dish of veal kidneys in juniper-pinot smoke sauce, accompanied by carrots and shallots. Or how about venison medallions with poached pear, cranberry jam and a sauce with spicy notes?