Baden

Pale brick-red in colour, this Pinot Noir shows restrained red fruit, rhubarb, herbs, rosemary and cocoa. Its palate carries juicy acidity, fine tannins, strawberry and light spice. Thirty-year-old vines grow in sandstone and limestone. Whole clusters ferment for about a month, followed by a year in used Burgundy barrels and a small sulphur addition at bottling.

Pure, refreshing cherry aromas appear on the nose. The palate is tight, fresh and intense, with medium body and a nervy structure. Sour cherry appears on a tart, concentrated finish. Fruit comes from Eichstätten and Jechtingen, with fifteen to twenty percent whole clusters. The Pinot Noir grows on shallow black volcanic soils. The wine is bottled at 12.5 percent alcohol.

Pinot Noir comes from a high-elevation plot in Kirchhofen with loam and loess soils. About half of the fruit ferments as whole clusters. The palate is pure, refined and elegant, with a lightly toasted note, ripe fruit and fine limestone tannins. Refreshing salinity accompanies a pithy, grippy profile. Fermentation continued until September, and the finish is intense and long.

Dark berry fruit leads a complex profile, with clear herbal tones adding a savoury counterpoint. Cherry and clove bring extra lift and spice, keeping the fruit from feeling one-dimensional. The palate stays focused and layered, with ripe berry flavour at the core and warm spice around the edges. Freshness holds the profile together, carrying into a composed finish marked by red fruit, herbs and clove.