About The Wine

The first wine in their range of Spätburgunder  wines (the German name for Pinot Noir) is a charmer and a terrific introduction to their serious range of reds. Like all of their Pinot Noirs, it’s fermented with natural yeasts. It also has 10% whole bunches in the mix along with the remainder destemmed during its gentle, infusion-style fermentation. After a year in barrel and six months in stainless steel, the wine transforms its slightly more sternly textured tones (Alex and Christophe attribute this to the stems) to a wine with soft edging and bright, fresh red fruit. The vineyards sites for it are south of Baden and within sight of Switzerland’s beautiful town of Basel. Atypical for this region known for its heavier clays and marl (calcium carbonate mud stones), these vineyards are more limestone and sand. Other vineyard sources are grown on limestone and löess, a combination of soils that lends complexity and unexpected range to this wine. It’s beautiful and should make it into your next order to at least give the wine a try. We imported only 20 cases (because that’s all they had for us, otherwise we would’ve taken more), and his other importer, the well-known German wine specialist, Vom Boden, probably about the same. Not so much for the entire US market for a wine that belongs on every great wine list in the country.