Riegelberg is a southwest-facing site located in a side valley of the Bühlertal. The soil here is dominated by granite and red sandstone, on which the Pinot Noir can be found. Depending on the vintage, it is partially destemmed or fermented as whole bunches, then briefly foot-crushed in small wooden vats and fermented in moderate pigeage for around three weeks on the mash. It is then pressed on an old basket press. The wines are drawn off with a hose and by drop pressure. The wine is matured exclusively in used wooden barrels, predominantly Barriques, Pièces and Tonneaux. No yeasts, no enzymes, no fining, no filtration and, depending on the vintage, a maximum of 30 mg of added sulphur, usually less.
The Riegelberg 2018 offers a restrained fruit, which combines mainly dark, but also red berries and cherries with a slightly sweet-smelling yeast. The wine still seems slightly reductive, but this quickly dissipates with a swirl of the glass or - even better - a carafe of Pinot Noir. Violets and lilacs, dry forest floor and undergrowth show up alongside the notes of lilac berries and blackberries that now come to the fore with air.
On the palate, the Pinot Noir combines a silky fine tannin with power and a dark aroma. Meaty is the RiegelbergBut it also shows the slightly reductive notes that are already present in the aroma, which remind a little of tar, but do not seem obtrusive at all. Then the acidity comes along, which seems remarkably fresh, clear as well as present and silky at the same time for a 2018. This is very well captured and on point. The Pinot Noir already seems remarkably open and sensual with air, but should rest for a few more years.
Food recommendations by Christoph Raffelt
- Wild rabbit with Provençal herbs
- Mangold casserole à la voironnaise
- Gardianne de Taureau with Camargue rice
Winery Forgeurac, Leostr. 1, 68789 St. Leon-Rot / Germany