Pinot Noir marvel

Three years of barrel aging on the lees – that's not a given for a German Pinot Noir. Dreissigacker's masterpiece demonstrates what patience and biodynamic cultivation can achieve with Pinot Noir from Rheinhessen.

The Dreissigacker winery in Bechtheim is one of the leading wineries in Rheinhessen. The vineyards around Bechtheim lie on calcareous clay and loess soils—a terroir that gives Pinot Noir structure and mineral depth. The grapes are cultivated biodynamically and harvested selectively by hand.

In the cellar, the must undergoes a three-week spontaneous fermentation, followed by three years of aging in barriques on the lees. The result: On the nose, dark cherry, blackberry, and a hint of cedar, underpinned by subtle vanilla and delicate spice. On the palate, medium-bodied with silky tannins, lively acidity, and a long, slightly earthy finish.

Serving suggestion: Serve at 16–18 °C. Pairs well with duck breast with red cabbage, wild boar loin, or a mature Époisses. If desired, open the bottle an hour before pouring—the wine will reward you with greater openness.