Uwe Lange und Marco Pfliehinger von Forgeurac beweisen mit diesem Lemberger aus w\u00fcrttembergischer Steillage, dass Blaufr\u00e4nkisch auch n\u00f6rdlich des Neusiedlersees Gro\u00dfes leisten kann. Der Petersb\u00fchl 2020 ist ein Wein von bemerkenswerter Komplexit\u00e4t und Tiefe \u2013 handwerklich kompromisslos vinifiziert und mit einer Pers\u00f6nlichkeit ausgestattet, die ihn weit \u00fcber die Kategorie \u201eLandwein\u201d hinaushebt.<\/p>\n
In the glass, the Petersb\u00fchl presents itself in a muted garnet red with violet reflections - a colour that promises concentration without appearing heavy.<\/p>\n
The bouquet alternates fascinatingly between light and dark tones. Initially red-fruity and ethereal with Incense<\/strong> and Rooibos tea<\/strong>, the wine develops its darker side with contact with air: Blackberry<\/strong>, Cassis<\/strong>, Blueberries<\/strong> and Plum jam<\/strong>. These are joined by dark chocolate<\/strong>, Vanilla<\/strong> and oriental spices such as Carnation<\/strong> and Cardamom<\/strong>. Mediterranean herbs and a smoky minerality reminiscent of the limestone-rich Keuper soil form the foundation.<\/p>\n The Petersb\u00fchl shines on the palate with its balance of freshness and juiciness. Bright red fruit with orange zest meets lively acidity, salty minerality and fine-grained tannins. Peaty<\/strong> and malty<\/strong> Notes combine with chocolate and spices to create a complex but never overloaded flavour. The medium-long finish remains elegant and animating.<\/p>\n The grapes come from a south-facing steep slope on the edge of the forest between Weinsberg and Erlenbach. The limestone-rich Keuper with red clay gives the wine its characteristic minerality. The wine is vinified according to natural principles: Whole-cluster fermentation in small wooden vats, ageing in used barriques, no fining, no filtration, minimal sulphur. The alcohol content of 13% vol. emphasises the modern, easy-drinking style.<\/p>\n A perfect accompaniment to flavourful autumn and winter cuisine: Tarte flamb\u00e9e with brie, rocket and figs<\/strong>, Saddle of venison with boletus and braised radicchio<\/strong> or Beef goulash with lemon emmer and beetroot<\/strong>. Decanting recommended, serve slightly chilled from large Burgundy glasses.<\/p>\n Petersb\u00fchl is a prime example of the new generation of German natural wines - technically precise, but without oenological tricks. A Lemberger with soul and origin.<\/p>","protected":false},"excerpt":{"rendered":"Palate<\/h3>\n
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