Grown on rare limestone soil with heavy topsoil of loam and clay. The vines are 18 to 42 years old.The grapes were hand harvested and destemmed. Before pressing, the grapes were macerated for 14 to 21 days to extract all the flavors and aromas from the grape-skins into the juice. The juice was fermented in big and small oak-barrels. Afterwards let on lees for almost 12 months after fermentation again in oak-barrels to gain even more flavor and complexity.
This sunny and relatively dry region served for many years as a German tourist mecca and was associated with low cost, cheerful wines. But since the 1980s, it has gained a reputation as one of Germany’s more innovative regions, which has led to increased international demand.
Thin-skinned, finicky and temperamental, Pinot Noir is also one of the most rewarding grapes to grow and remains a labor of love for some of the greatest vignerons in Burgundy. Fairly adaptable but highly reflective of the environment in which it is grown, Pinot Noir prefers a cool climate and requires low yields to achieve high quality. Outside of France, outstanding examples come from in Oregon, California and throughout specific locations in wine-producing world. Somm Secret—André Tchelistcheff, California’s most influential post-Prohibition winemaker decidedly stayed away from the grape, claiming “God made Cabernet. The Devil made Pinot Noir.”