Wine Okonomierat Rebholz, Siebeldinger Spatburgunder vom Muschelkalk, 2015
Red - A great take on Burgundian-style Pinot Noir with fruitiness, spiciness, texture, depth, and great maturing potential.
Slightly smoky and roasted nose, also dried and vegetal notes, predominantly red and a little blackberries, cherry aromas, dried herbs, a hint of clove spice, some pepper and mineral notes. Firm and concentrated, juicy fruit with smoky, nutty and somewhat greasy wood aromas, a little cocoa and coffee, fine tannin and a bit of acid bite, dried herbs in the background, good depth, still young, tobacco nuances, salty mineral tones, quite complex, very good, firm, juicy finish with a hint of smoky oak.
Great food wine to be enjoyed with shellfish, cheese, red meats and flavourful stews.
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!
24 months in new and used oak.
After the selective hand-picking, the mash was de-stemmed and kept in the red wine fermentation tanks for a good week at a cool temperature. This "cold maceration" is supposed to release as many Pinot Noir and typical flavours from the berries and peel as possible before fermentation. It was pressed after three weeks of contact with the mash. Before the barrel storage, the coarse yeast was racked. For the 2 - year storage in wood, mostly new barrique barrels made of French and Palatine oak were used. The wine was bottled without prior filtration.