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| Drinking window: Drink between 2022 and 2032 (based on 25 user opinions) |
Community Tasting History |
| Community Tasting Notes (average 90.9 pts. and median of 91 pts. in 7 notes) - hiding notes with no text | | Tasted by microbox on 11/20/2022 & rated 90 points: Tannins still prominent. Next bottle in 2025 (488 views) | | Tasted by Kevin Mak on 10/8/2022 & rated 89 points: Pale Ruby
Medium (+) Acidity Medum (-) Tannins Medium Alcohol Light Bodied Medium Finish
Medium (+) Intensity - Red Cherry, Red Plum, Blackberry, Blueberry, Cinnamon, Smoke, Cedar
Fruity, easy drinking, simple Pinot Noir, nothing wrong with that, still enjoyable, great to pair with chicken and duck, grilled tuna and salmon. Drink now. (465 views) | | Tasted by s******n on 4/9/2021 & rated 91 points: Toller Wein! Mehr Komplexität und Tiefe als der Einsteigerwein. Gleiche Stilistik und immer noch guter Trinkfluss. Klasse Preis-Leistungsverhältnis. (753 views) | | Tasted by PSPatrick on 3/19/2021 & rated 90 points: Medium ruby colour. Red fruit, red cherry, forest berries, light oak, bitter cocoa, spice, and light vanilla, with medium-level acidity, light tannin, and very good length. Medium-bodied, with a creamy texture and a bitter oak finish. The warm vintage comes through. Improved integration on day two. Should benefit from a few years in the cellar, and drink well mid-term. Good, even if the 2018 does not seem to have the elegance and longevity of e.g., the 2015 or 2016. Drink from 2025+. (1008 views) |
| Holger Koch Producer websitePinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia) Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina". Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins. The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled. In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting. Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy. Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid. As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries. A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced. In warm climates you find boiled plum, some rustic, little acid. If the grapes are over-grown, the wine will be thin, with little color and flavor.Germany Wines of Germany | The Association of German Prädikat Wine Estates (VDP) | How to read a German wine label | Geographical Information Down to Single Vineyards
#2014 Vintage Notes: 2014 Vintage Report by Terry Theise 2014 Vintage Report by Wine Spectator "My gut still tells me the Saar (and to some extent) the Ruwer are better overall in 2014 than the more storied areas of the Mosel proper, but those that spent the requisite time living in their middle-Mosel vineyards made some of the most electric and "feathery" Riesling in a long time (maybe the finest in 20 years - yes, it's true!)" - Jon Rimmerman (Of course only a very short historical memory would call the Saar and Ruwer less 'storied' than the middle Mosel - jht)Baden interactive map and details on weinlagen.info |
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