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 Vintage2007 Label 1 of 16 
TypeRed
ProducerEnderle & Moll
VarietyPinot Noir
DesignationBuntsandstein
Vineyardn/a
CountryGermany
RegionBaden
SubRegionn/a
Appellationn/a

Drinking Windows and Values
Drinking window: Drink between 2012 and 2020 (based on 32 user opinions)
Wine Market Journal quarterly auction price: See Enderle & Moll Pinot Noir Buntsandstein on the Wine Market Journal.

Community Tasting History

Community Tasting Notes (average 90.4 pts. and median of 91 pts. in 13 notes) - hiding notes with no text

 Tasted by Mlermontov on 9/12/2018: Spätburgunder Dinner: This was definitely an interesting wine to taste - especially knowing how far E&M has come. bright, with cranberry and bell pepper dominating, earthy tones, high acidity. Interesting but perhaps past its prime. (917 views)
 Tasted by EMichels on 10/10/2013 & rated 89 points: Very earthy; Great balance; Nice transparency; Solid finish; Softened as it opened (2162 views)
 Tasted by JOsgood on 10/8/2013: Tasted blind. Dusty, earthy and rustic. Tasted very advanced for a 2007. This bottle did not show nearly as well as the other two that I have experienced. (2136 views)
 Tasted by EMichels on 2/25/2013 & rated 91 points: Liked this a lot; Clean pinot noir profile; Really seems to have come together (2297 views)
 Tasted by JOsgood on 2/23/2013: Drank well. True pinot character in this wine. Light, earthy and elegant. Liked it very much. (2313 views)
 Tasted by JOsgood on 9/19/2012: A light and elegant pinot. Lacking an interesting mid palate and finish but it worked well with food. (1066 views)
 Tasted by EMichels on 9/19/2012 & rated 90 points: Dull initially but really picked up after an hour; Added a nice acidic edge; Good fruit (1896 views)
 Tasted by gordoyflaca on 2/4/2012 & rated 91 points: You rubbed the cherry skins on the limestone and licked it. (1188 views)
 Tasted by Gargantua on 6/11/2011: Heavier and denser than the 08. Still so lovely, but seems to be closing up vs last tasting. (1446 views)
 Tasted by Riezin on 12/12/2010: Nat cork. A thin, light, and clear red. Nose of mountain air - very alpine in character. Notes of rocks and cherry - higher toned but not hoct, subtle and different. Light to medium bodied with strawberry and cherry notes. Stoney and a bit tart, lean but not green (although close). Nice finish. Really tasty, great with food. (1678 views)
 Tasted by salil on 9/11/2010 & rated 89 points: High toned red fruits and slightly stemmy herbal notes on a frame that's a little lean and shrill at first with more acid than fruit, but it fills out and expands with air and becomes very enjoyable as the fruit fleshes out and a stony minerality emerges beneath. (1630 views)
 Tasted by Gargantua on 7/25/2010 & rated 92 points: Jane and I really loved this wine. Day one: some high toned fruit in the background, some purity and texture already, but this is like a skunk wandered out of a forest. No! actually, like skunk got run over on an asphalt road in a forest national park. Tannic at day one, rusty, meaty a touch--savage Marsannay-ish, in its green floralness, phenolic ripeness, and raw tannins. Licorice tire more than mint to me! Opens and softens a touch over the next two days; never loses its character, which--as stunning as it may sound after reading this--was just delicious. (1631 views)
 Tasted by herberto on 6/2/2010 & rated 91 points: Really nice. Very restrained ripeness, but not at all green - just dark, stony Pinot fruit. Nice acidity and soil. Feels like a wine from someplace, not from a lab. I like this style. (1726 views)

CellarTracker Wiki Articles (login to edit | view all articles)

Pinot 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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