R’ Spätburgunder Im Sonnenschein GG 2017

Wine information

Discover the taste of the Triassic in this Pinot Noir from the "Im Sonnenschein" site. The geological formations created by the uplift of the Palatinate Forest and the subsidence of the Rhine Graben present themselves here in a unique shell limestone soil. The depth of this terroir is expressed by grapes from vines up to 60 years old, which grow on slopes with a south and south-west orientation. The slopes vary in gradient between 5 and 20 per cent and are situated at an altitude of 180 to 225 metres above sea level.

After the grapes were harvested by hand, they macerated with their skins for about three weeks. The must was then pressed in individual tanks and matured in barriques for 19 to 20 months. The malolactic fermentation took place spontaneously during this storage period.

Color

A transparent ruby red makes the wine sparkle in the glass.

Nose

The bouquet of this exceptional wine is immediately captivating. It harmoniously combines ethereal and spicy notes - a rarity among German Pinot Noirs. It is joined by a distinctive yet elegant wood note and the juicy scent of wild berries and sour cherries. A hint of herbal spice brings a fresh, ripe facet to the wine, gently reminiscent of savory. Added to this are fine nuances of cinnamon, cardamom, tobacco and laurel over time.

Mouth

On the palate, the wine presents itself silky and juicy, almost lascivious, with a hint of extract sweetness. Its aromas transform and are reminiscent of black fermented cardamom. The toasty woodiness evident earlier has taken on a more elegant note, although the wood is still noticeable. The wine surprises with liveliness, finesse and an elegant tannin structure. It appears relaxed and confident until the long finish - a real feast for the eyes.

Food recommendations

Try this noble Pinot Noir with saddle of venison with cabbage, served with a foam of elderberries and fir tips. Another possible combination is braised calf's brain with artichokes and Tropea onions, accompanied by polenta and nonnette. Alternatively, scallops with bacon and autumn truffles, served with hazelnut butter and pears, go well.