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Code: 160210
Code: 160210

Wine Rebholz, R Hansjorg Rebholz Spatburgunder Siebeldingen vom Muschelkalk, 2017

2 189 000
- 20 %
1 751 000

This German-style Pinot Noir mimics the elegant, spicy style found in Burgundy, while delivering a range of fruity notes. This wine has all the factors you expect from a quality Pinot Noir, including complexity, length and structure.

Characteristics

Serving temperature:
The serving temperature is extremely important and crucial to unlocking the full flavour and aromas of a wine. It is important to remember that each wine has an ideal serving temperature and one temperature is not suitable for all.
16 - 18°C
Light
Full
Smooth
Tannic
Dry
Sweet
Soft
Acidic
Fish
Seafood
Soft cheese
Cured Meat
Duck
Beef

Wine Style:

Red - A great take on Burgundian-style Pinot Noir with fruitiness, spiciness, texture, depth, and great maturing potential.

Tasting Notes:

A very elegant, fine Pinot Noir from 2017 with a very dense, complex structure and a fine-spicy character. Its aromas are reminiscent of ripe sour cherries and wild berry, black pepper and fine notes of juniper. Aged in newer, small wooden barrels contributed the smoky spicy smell. In the finish supple and already quite harmonious. A wine with great aging potential.

Gastronomy:

Great food wine to be enjoyed with shellfish, cheese, red meats and flavourful stews.

Vineyards:

The Pinot Noir vines grow on shell limestone, which was created during the Triassic 240 million years ago. The soil consists of "lime which contains or is made up of mussel shells". That is why one often finds fossils of marine organisms in the ground. The limestone soil is the best prerequisite for all of the world's great Burgundy / Pinots!

Ageing method:

24 months in new and used oak.

Winemaking process:

The healthy and mature grapes were the base of this red wine. after of selective hand-picking, the grapes were destemmed and macerated in red wine fermentation tanks less than a week with continuous stirring. This "cold maceration" is supposed to be even before fermentation capturing as many Pinot Noir and typical local flavor compounds as possible. Then following mash fermentation of about a week with additional punch downs. Pressing was done after a total of three weeks of mash contact. Before barrel storage there was a tapping of the coarse yeast. For the two-year storage in the wood, where new and used barrique made of French and Palatinate oak. The wine was made with absolute quality in mind neither embellished nor filtered. That's why a fine sediment might be possible when serving.

Region:
Pfalz
Volume:
0.75L
Vintage:
2017
Alcohol:
13%
Ageing potential:
8 - 10 years
Appellation
Appellation:
Muschelkalk
Quality category:
VDP.Ortswein
Ageing tank:
Oak aged

Our recommendations

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