The Cabernet Sauvignon trocken 2024 by Barnert & Drewitz comes from a south-west-facing steep slope on the Hessische Bergstraße, where aeolian sand over granite debris lends the wine its mineral depth. Spontaneously fermented and aged in a 350-litre Burgundian barrique, this German red wine impressively demonstrates that Cabernet Sauvignon can achieve great class on German terroir as well.
23,00 €30,67 € / l
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Deep violet-red with purple highlights towards the rim.
Nose
Blackberries, blackcurrants and sweet black cherries meet hints of vanilla and fine chocolate, underpinned by vegetal notes of green pepper, tomato and a skilful touch of oak spice.
Palate
Polished structure with abundant fruit and mineral depth. Fruity density, refined oak integration and a fleshy, umami-rich texture define the palate.
Character
A powerful, profound red wine with structure and finesse – the geological kaleidoscope of aeolian sand and granite imparts a cool minerality that clearly sets it apart from classic Cabernet expressions from warmer regions.
Pairing
An ideal companion to dishes with smoky aromas such as grilled meat or barbecue, Asian cuisine with spiced marinades, and hearty mushroom dishes.
Notes
The grapes come from a steep slope with gradients of up to 40%, were hand-harvested and spontaneously fermented using traditional pigeage. Ageing in a 350-litre Burgundian barrique ensures a fine, well-integrated oak note that does not overshadow the fruit.
Tasting note
Colour & appearance
Deep violet-red with purple highlights towards the rim — dense, youthful, almost opaque.
Nose
Layers of dark fruit: blackberry, blackcurrant, sweet black cherry. Above, notes of vanilla and fine chocolate; beneath, a cool vegetal trace of green pepper and tomato leaf, framed by restrained wood spice.
Palate
Refined structure, fruity density, mineral depth. The oak influence remains subtle, the tannins present yet polished. Striking is the fleshy, umami-rich texture — a Cabernet that speaks through substance rather than sweetness.
Finish
Long and dark-fruited, with a saline-mineral aftertaste and a final hint of chocolate and pepper.
Terroir & origin
The grapes come from a southwest-facing steep vineyard site with gradients of up to 40%. The subsoil: aeolian sands over granite scree — a mosaic that Eric Barnert, a geologist with a doctorate, has mapped square metre by square metre. On the Hessische Bergstraße, between Bensheim and the Odenwald, Barnert & Drewitz cultivate old vines on roughly half a hectare of terraces — plots that elsewhere would long since have been abandoned.
Grape variety & vinification
Cabernet Sauvignon, harvested in early October. Spontaneous fermentation with traditional pigeage — the cap is plunged by hand. Subsequent ageing in a 350-litre Burgundy cask. In the vaulted cellar of Schloss Schönberg, the duo works without technical shortcuts: minimal sulphur, no filtration, patience instead of intervention.
Food recommendations
The smoky, umami-driven character of this wine makes it an obvious choice for grilled beef, herb-crusted rack of lamb or duck with soy broth and pak choi. It also finds its rhythm alongside smoked paprika goulash or mushroom dishes with miso.
Special features
Cabernet Sauvignon from the Bergstraße is by no means a given — let alone from terraced steep slopes that permit only manual labour. That a geologist and a sommelier join forces here to make wine is evident in the glass: it bears the cool, stony signature of granite without sacrificing fruit. A German Cabernet that does not imitate Bordeaux, but speaks of its own soil.
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