Winemaker Notes
Silky ruby red in the glass. Scent of black pepper, bourbon vanilla, violet, licorice, smoked ham and juniper wood. Dark berries, cherry and dried plum round off the bouquet. On the palate, the spicy notes are finely integrated into the juicy dark fruit body. The silky dense tannic and acidic structure ensure an impressive balance, elegance and length.
Pair with duck, game, beef, lamb, goulash, vegetable dishes, stews.
Professional Ratings
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Wine Enthusiast
Peppery notes of dried mint and tomato leaf lend savory complexities to ripe, cutting flavors of blackberry and sour-cherry preserves in this wine. A Merlot-dominant red (blended with Cabernet and Lemberger) fermented with 30% whole bunches, it's velveteen in texture but brightened by a thrilling angularity. Despite 12 months maturation in oak (30% new) it's pure in fruit. It's a grounded, noble wine with a vibrantly fresh demeanor.
Red wine from Germany, really? Yes, really. The country’s world class German Rieslings may be its vinous claim to fame, but 40% of wine production is red. The star is Pinot Noir, known as spätburgunder, which is the third most-planted grape in Germany. In the regions of Baden and Ahr, in fact, this varietal is actually number one. German Pinot Noir offers precisely delineated characteristics of juicy red fruit, spice and earthy minerality that stay light but vivid. Look for versions from Weingut Dautel, August Kesseler and Claus Schneider.
Another important German red wine is Blauer Portugieser, used for crisp, light-bodied wines. Dornfelder is also appreciated; it typically expresses a fun, grapey fruitiness that resembles Beaujolais. Smaller but still commercially significant plantings include Trollinger and Pinot Meunier. Even international varieties like Syrah, Cabernet Sauvignon and Merlot appear in some of the warmer regions.