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| Drinking Windows and Values |
| Drinking window: Drink between 2020 and 2030 (based on 25 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 92.1 pts. and median of 92 pts. in 8 notes) - hiding notes with no text | | | Tasted by PSPatrick on 2/2/2024 & rated 92 points: Decanted for 2.5 hours in the morning, poured over dinner. Medium garnet colour. Mixed berries, cherry, cherry pit, raspberry, forest notes, and intense Pinot spice, with good acidity and great persistence. The oak is integrated better now compared to three years ago. Medium-bodied, medium complex, with good concentration, good structure, and outstanding length. Even better balance and integration on day two. Developing well. Should be even smoother in a year or two and continue to drink well for at least ten years. A great Pinot! (462 views) | | | Tasted by angelcyn on 1/2/2022: Lovely dark colour no fading, strong nose more blackberry than strawberry, but a strawberry mouth, , nice balanced acidity, undoubtedly one of the best PNs to come out of Germany and this has years ahead of it. (560 views) | | | Tasted by NickA on 8/7/2021 & rated 91 points: Recommended by the somm to accompany a salad with crispy duck and an Asian dressing, this Pinot Noir had plenty of stuffing and an unmissable waft of new oak, but with compensating smoky stoniness to keep it crisp and refreshing as well as a subtle but compelling grippiness. Very good, and likely to improve as the oak integrates further. (717 views) | | | Tasted by carstenf on 6/16/2021 & rated 90 points: Really welldone Pinot from Baden. Holger Koch is clearly one bottle to buy again. The 3-star was ready to drink now and surpriced the others this night. Came after a La Tache from 07 , and that are not easy... (716 views) | | | Tasted by PSPatrick on 3/20/2021 & rated 91 points: Decanted for two hours. Medium ruby colour. Forest berries, red cherry, cherry pit, some raspberry, forest notes, and light Pinot spice, with good, lively acidity, grippy yet very well integrated tannin (partly fermented with stems?), and superb length. Medium-bodied. Good tension and energy! A little woody, with bitter cocoa and light bitter oak at this point, but the quality is obvious.
The wine drank consistently well over a period of three days; on day one the tannin and oak were quite present, by day two the tannin was a little more resolved but the bitter oak still present, and on day three the tannin and oak were barely noticeable and the wine was driven by crunchy red cherry fruit and marked acidity. I would hold for at least another six or seven years and start drinking from 2025+. 91+ for now. (901 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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