Burg Ravensburg 2021 Pinot Noir Sulzfeld (Baden)
The distinctive soil-type of the Kraichgau is “Keuper”, a red-coloured, iron-rich clay and limestone conglomerate that seems tailor-made for what might reasonably be termed a “burgundian” style. This nicely coloured and unexaggerated wine has been a success from Day One. It is predictably stylish and honest, with well-judged oak tones and a salty tail. 2018 is a vintage offering lots of fruit ripeness, but the estate’s viticultural expertise still limits the alcohol to 12.15% while bringing out all the savory possibilities of the variety.
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Wine Specifics
WineWise Code | GBR-PNS21 |
Country | Germany |
Region | Baden - Kraichgau |
Color/Style | Red |
Destemming | Whole Cluster |
Fermentation Vessel | Oak |
Additional Fermentation Notes | 21 days |
Aging Vessel | Cask 100% |
Aging Duration (months) | 12 |
Filtered? | No |
Fining Agents | None |
Yeast Protocol | Spontaneous |
Malolactic Conversion | Yes |
Additonal Maturation Details: | 12 months |
Added Sulfur | Yes |
Varieties | 100% Pinot Noir |
Residual Sugar | 0.2 |
ABV | 12.15 |
Acidity | 5.3 |
Closure | Screw-top |
Annual Production | 14700 bottles |
Soil Types | Gypsum, Loess, Clay |
Elevation (meters) | 180-230 |
Vine Age | 25 |
Yields (hl/ha) | 50 |
Farming Practices | Bio-dynamic |
Harvest Method | Hand-Harvested |
Additional Harvest Notes | Single Guyot |
Vine Training | Single Guyot |
Other Vineyard Details | Southwest |
Notes from the Producer: The grapes are gently harvested by hand, carefully sorted, and as whole berries, fermented in small batches. The goal is to produce long-lasting Spätburgunder wines with clear-cut fruit, elegance, and a fine tannic structure. Malolactic fermentation takes place in used barrique casks in which the wines mature for 8-12 months.
On the nose: fine roast aromas, cherry, black currant, and plum.
Food affinities: steaks, roast veal, stew of rabbit
Drinking temperature: 16-18°C/60.8-64.4°F