The grapes come from a vineyard with the old name, ‘Appenheimer Eidersberg’, growing here on a clay soil interspersed with limestone at 150m above sea level on a south-east exposed slope. Besides the soil and microclimate, it’s the French Burgundy clones from Dijon that dictate the style of Pinot produced here.
Grapes are selectively harvested by hand, then destemmed and fermented with wild yeasts in open vats. The crushing of the must is done almost exclusively by hand. After fermentation, the wine matures for 18 months in French and German oak barrels and is then bottled unfiltered.
There’s fine aromas of blackberry and spicy wood followed by firm earthy aromas, dried flowers and tobacco leaf. On the palate, dry red fruits are framed by firm tannins and a fine acidity, with elements of leather, spice and pepper, showing hints of liquorice and tobacco as the wine opens. The finish is powerful and concentrated with a Burgundian feel and strength. Decant for 2-4 hours before serving into large, bowl-shaped glasses.
Like what you see? Sign up for our weekly-ish newsletters for the latest special offers, new arrivals, bin ends and exclusive discounts.