Updated: Dec 2, 2019
Pinot Noir 2017
This bottle is everything I hate. It has a screw cap, the label is sad, and it is cheap without creating any sort of subjection into the buyer’s soul. But few months ago, seating in one of my favourite spot in London (i.e. Pall Mall 67), I was swirling an unknown Spätburgunder (Pinot Noir) and it was love at the first sniff. Since then I cannot stop myself buying and trying any red wine produced in Deutschland. This nectar comes from Rheinhessen, the largest vine-growing region in Germany, and more specifically from Nierstein. on the west bank of Rhine River. Prosit!
In the glass, the wine has a garnet colour. The intensity is pale.
The aromas intensity is medium. But after swirling the glass, you will fell catapulted directly into the forest. Take a deep breath and enjoy the fresh red fruits, the notes of violet and the purity of the early morning dew. The sharpness of the white pepper aroma makes everything more vibrant. The secondary aromas remember the cedar and the wet charred wood. The tertiaries are extremely elegant: leather, mushroom and the forest floor. There is a hint of dry cranberry too.
In the mouth, the wine is dry. The alcohol is medium (i.e. 13.5%), it burns a bit, but the sensation is almost refreshing. Excuse the vanity of the oxymoron. The tannins are medium minus toward the low, but the high level of acidity will clean your palate as you have never cleaned you bedroom. The flavour intensity is medium plus, while the lasting is pronounced. On the palate, the red fruits explode in all their own freshness.
I was thinking to keep the bottle in the fridge and try the wine tomorrow slightly chilled. But this nectar is so good that I finish it. The wine is balanced, with amazing flavours and a persistent lasting. Don’t expect too evolution; the freshness is the actual strength of this nectar. The bottle is ugly, and if you bring it at a party, everybody will consider you the stingy man of the event. So my suggestion is to buy and drink quietly at home. It is good by its own, but even able to tame a venison fillet with polenta on side.