Spätburgunder GG Siebeldingen Im Sonnenschein, 2018
Spatburgunder, most commonly known as Pinot Noir, is produced in a unique, perfumed style by these German producers. The wine's aromas range from licorice, to pepper and sweet spice, resulting in a rich and surprisingly grippy wine.
About this wine
Wine Style:
Red - A fragrant and spicy Pinot Noir that offers soft tannins, elegance, and great intensity.
Tasting Notes:
Bouquet of spicy aromas (carnation, cinnamon, cardamom), smoky and crunchy notes (smoked bacon, laurel, tobacco) and fruity components (red forest fruits, sour cherry). A very intense, extract-rich and dense Pinot Noir, which also shows the smoky-spicy, fruity taste on the palate, but also retains a lot of elegance, suppleness and delicacy thanks to its velvety, present tannin. A great Pinot Noir at the beginning of his long life!
Gastronomy:
Beef, Veal, Game (deer, venison), Poultry
Vineyards:
Limestone shell of the Triassic period.
Ageing method:
24 months ageing in barrels on fine yeast in mostly new French oak facts and the Palatinate
Winemaking process:
Im Sonnenschein is Rebholz's top Pinot Noir site in Siebeldingen: south-facing slopes on Muschelkalk, a 220-million-year-old shell limestone full of marine fossils. Hand-selected grapes are destemmed, cold-soaked and fermented in stainless steel, staying on the skins for about three weeks. Rebholz has been certified organic since 2005.
Vinoteka's note
Rebholz has made dry, unmanipulated "natural wines" since the 1940s and farmed biodynamically since 2006, picking long after most neighbours have finished. Im Sonnenschein is a monopole in Siebeldingen with four rock types; the Pinot comes from vines up to sixty years old on shell limestone. Three weeks on the skins, spontaneous malolactic and nineteen to twenty months in barrique give deep ruby fruit, black cherry and blackberry, warm slate and firm but ripe tannins. Serve at 15–16 °C with venison, duck breast or aged Comté.
Written by the Vinoteka team from the producer's technical sheet.
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