Pinot Noir Single-Vineyard

Single Vineyard Wine 
Red Wine • Dry
spicy forest fruit

spicy forest fruit


contains 0.75l, 29,33€ / litre

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Even though the chance of cutting edge Pinot Noir from Siefersheim has become greater and greater in recent years: In 2020, the microclimate on the Golden Horn added another notch. In order to bring this potential into the bottle, we have spared no effort to tickle out the best from our small plot in plateau location just behind the steep slope. After the pre-harvest of our 20er Spätburgunder Rosé, the vines were able to concentrate on the first grapes and thus let the extract values for our Single-Vineyard wine skyrocket. The perfectly healthy grapes were destemmed, further concentrated by juice extraction and cold macerated with dry ice for two days before the mostly still intact berries were put into fermentation. Only after 30 days on the mash was the Pinot Noir gently pressed, sedimented and divided into two batches on barrique and stainless steel tank, where they were stored for 21 months and then bottled in equal proportions unfiltered.

The result is a Pinot Noir that has not lost the lightness of the grape variety, but scores with intense aromas and enormous potential. It smells of cocoa beans, black cherries, blueberries, sloe, fine smoke and some orange. In the mout it remains clear and expressive with a firm and compact structure. Notes of black cherry, but also spicy hints of cocoa, allspice and star anise build a juicy, herbaceous and spicy, but distinctly dry and mineralic profile.

– Vine age: 19 years (2001)
– Reductive pruning 8 eyes/m²
– Hand defoliation of the grape zone
– Hand harvesting of the first grape
– Yield per hectare: 5.000 l/ha

– De-stemming & manual picking of all remaining rape.
– Saignée
– Cold maceration with dry ice for two days
– 14 days of maceration in open vat, punch-downs 3-4 times a day starting from the first day of fermentation
– Maceration semicarbonique
– 16 days maceration after fermentation
– Gentle pressing + 1 day sedimentation; transfer to barrique & stainless steel
– Malolactic fermentation
– 21 months barrel aging 50% in barrique, 4th occupation; 50% in stainless steel
– Unfiltered filling

Number of bottles: 590

Issue 264 End of December 2022, The Wine Advocate

Wine Profile

dry sweet
mild pronounced acidity
rough fruity
little alcohol strong

Serving Temperature: 12-16°C
Serve with: dark meat, lamb, mediterranean food, pasta, roast, young game

Wine Facts

Alcohol: 13%vol
Acid: 5.2g/l
Sugar: 0.4g/l

Type: Red Wine
Classification: Single Vineyard Wine
Origin: Germany, Rheinhessen
Vineyard: Heerkretz
Closure: Natural Cork
Sweetness: Dry
contains sulfites