Burg Ravensburg 2018 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-PN18 |
Country | Germany |
Region | Baden - Kraichgau |
Color/Style | Red |
Farming Practices | Bio-dynamic |
Varieties | 100% Pinot Noir |
ABV | 12.15 |
Residual Sugar | 0.2 |
Acidity | 5.3 |
Closure | Screw-top |
Case Size | 12x750 |
Pricing | Discountable |
Maceration | Cold maceration for 24 hours |
Pumpover/Punchdown | Remontage in the beginning, punchdown later on |
Destemming | Whole Cluster |
Fermentation Vessel | Oak |
Fermentation Duration | 21 days |
Aging Method | Cask 100% |
Aging Duration (months) | 12 |
Filtered | No |
Fining Agents | None |
Yeast | Spontaneous |
Lees Contact/Stirring | 12 months |
Malolactic | Yes |
Added Sulfur | Yes |
Soil Type | Gypsum, Loess, Clay |
Elevation (meters) | 180-230 |
Vineyard Aspect | Southwest |
Vine Age | 25 |
Yields (hl/ha) | 50 |
Vine Training | Single Guyot |
Picking | Hand-Harvested |
Annual Production | 14700 bottles |
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