Pinot Noir SR Reserve 2019

Biodiversity is not just a phrase for Klaus Vorgrimmler, but rather a lived practice. Pinot Noirs are his absolute passion and the standards for cultivating this grape are correspondingly high. The soil is hardly worked and lives from its own circular economy. Klaus Vorgrimmler describes his work as caressing rather than intervening. More than 80 different plants have found their way into the vineyards, each contributing to the complex, intact ecosystem. This special character of the vineyards is supported by the sensible and homeopathic use of biodynamic preparations. The vines are never sulphurised.

In warm years like 2019, this intact system results in a permanently good water supply for the vines. Balance is king.

Healthy and flavoursome grapes are the result of the harvest.

The 2019 Pinot Noir Reserve comes from the best grapes of the vintage. All clones from Burgundy, grown with the help of Selection Massale.

Open mash fermentation of whole grapes. No destemming. Maceration times are only decided according to gut feeling, which has proved to be a good guide over the years. By harvesting early, they endeavour to keep the acidity at an optimum of 92°.  

After alcoholic fermentation, the wine is matured in barriques, partly in new wood, for a further twelve months. Bottling always takes place in the spring of the second year after the harvest.

Delicate chimney red with light and slightly brown reflections

It does not want to hide its grape variety on the nose. Earthy, spicy and dark fruity nuances paint a classic picture of Pinot Noir. Sour cherry paired with a delicate hint of strawberry and plum characterise the fruit. Juniper, black and white pepper provide plenty of spice behind it. Some undergrowth and tree bark and resin lend it further facets of flavour. Violets and lilac provide it with delicate, floral and elegant attributes. Its earthy tone accompanies it for a long time.  

With the first sip, it picks up on the impressions gained on the nose and clearly confirms them. Its fruit is fragmented and repeatedly counteracted by acidity peaks. This has an enormously refreshing and energising effect. The spiciness comes through perfectly. On the palate, it is also much more ethereal than the nose would suggest. The spicy, earthy attributes can be felt through density, complexity, nuttiness and the finest minerality. These attributes come to the fore for a long time in the finish.