Info
The Kirchberg site in Oberrotweil varies in its exposure from west to south/south-west. The western part has a significantly higher proportion of rock. The influence of the wind is also decisive here. Compared to the nearby Eichberg or the Schlossberg, the Kirchberg is always noticeably cooler. The soil contains light-coloured, calcareous volcanic gravel. The plot was planted by Franz Keller in 1975.
All Pinot Noirs at Weingut Franz Keller are matured in barriques. For the Erste Lage Oberbergen Bassgeige, the proportion of new wood is low at 10-20%, but even in the GG range this quota rarely exceeds 35%. This year, however, it was 40% new wood. The Pinot Noir matures in the barrels for 18 months.
Color
Brilliant, bright cherry red with a delicate, light-coloured rim
Nose
Phenomenal and multi-layered, it pours from the glass. The fruit presents itself loudly. Sour cherry characterises it. This marvellously animating fruit lingers on the palate for minutes. Morello cherry, redcurrant and raspberry support this idea. Cooling and refreshing. The cool year 2021 contributes to this new style at Keller. A fine spiciness in the background emphasises it. Pepper, oregano and sage stand out. There are subtle hints of forest floor, pine needles and cones. This has both an ethereal and earthy effect. Cocoa beans and a hint of dark chocolate add complexity. Finally, juniper comes to the fore in full strength.
Palate
It is majestic on the palate. Its velvety structure fully fills the mouth. It is supported by a very fine, polished tannin. Finally, the sour cherry comes into its own. The fruit and its crisp, animating acidity structure take over. The fruit is incredibly sexy and literally mouth-watering. It has an ethereal, cooling effect and benefits from this fresh herbal dominance that establishes itself behind the cherry. Eucalyptus, mint and parsley stand out. Its fine, mineral appearance clearly complements these cool, elegant character traits.
Food recommendations from Marian Henß
- Roasted sweetbreads with caramelised carrots and thyme veal jus
- Ossobuco with braised root vegetables and parsnip mash
- Roasted parsley root with roasted almonds, herb oil and plum and date extract
Allergens | Contains sulfur |
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Winemaker | Franz Keller |
Country | Germany |
Region | Baden |
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Residual sweetness | ■□□□□ |
Drinking temperature | 16° |
Manufacturer | Franz Keller Winery, Badbergstr. 44, 79235 Vogtsburg-Oberbergen im Kaiserstuhl, Germany |