Spätburgunder

Wasenhaus' entry-level Pinot Noir deserves your full attention. Grown in various vineyards on loess-loamy soils, Alex and Christoph destemmed most of the grapes - 30% went entirely into the fermentation vat - and fermented openly for 15 to 18 days. The wine rested, or rather matured, in wooden barrels for a good 14 months until its completion. Sulphur? Yes, but only very little, i.e. as much as necessary and as little as possible - that's the house rule at Wasenhaus when it comes to using sulphurous acidity. That's exactly how it should be! The fruit of the wine could not be more seductive. The aroma is composed of red berries, with redcurrants in the lead, but also a fine cherry scent - dark, sweet, juicy cherries - which combines with a hint of violet and delicate herbal tones to create a heavenly perfume. Power, yes, pressure too, but all well dosed, without sacrificing its transparency, finesse and elegance. The tannins build up perfectly in the middle, silky, before being washed away at the end by a juicy, again perfectly measured acidity. An exciting wine with personality, an impressive presence and yet a wonderfully cheerful character. This wine rocks!