Weingut Salwey Oberrotweiler Eichberg Spätburgunder GG 2017

Grape: 100% Pinot Noir (Spätburgunder)
Barrel Ageing: 12 months
Alcohol: 13%
Serving Temperature: 16 degree

Characteristic

The Spätburgunder (Pinot Noir) Redwines from Eichberg vineyard are fullbodied, but showing on the same time a lot of minerality and fruit from volcanic ash soil. Eichberg Spätburgunder, has soft tannins and because of low yields very intense flavours and a vital acidity. After some years aging the wine shows his complexity and quality.

Vinyard, Soil

Originally the Eichberg (engl. oak-mountain) was indeed populated with oak trees. The first vines were planted there in 1820. The Eichberg is exposed from south-east to south-west, with steep slopes up to 50% gradient. The soil consists of weathered volcanic rock and volcanic ash, with a small deposit of loess on the surface. Our vineyards are mainly faced to south-east. This guarantees that the morning sun dries the grapes very early and supports the healthiness of the berries. And the vines are protected from the hot midday sun and prevent an ideal proportion of acidity.

Style

dry

Varietals / Clone

100% Pinot Noir (Spätburgunder), small- and mixed-berried clones 

Winemaking

The average yield for this wine is around 35 hectoliters per hectare. The grapes are 100% hand-picked. After meticulous sorting of the grapes the mash starts an open fermentation process with its natural yeasts and some stems (partly whole bunches) at temperatures between 25º and 33º C for about 14 days. During this process tannins and color are released from the skins through frequent pumpovers and punching down of the skin cap. Once the fermentation comes to an end, they are pressed and filled into burgundy style oak barrels (1/3 new barrels). The wood for these barrels is won from our own trees in the Kaiserstuhl and shipped to selected Tonneleries in Burgundy for processing. After aging in new oak for an average of 12 months the wine is bottled without filtration. Hence some turbidity may occur, which however adds to the wines complexity and aging potential.

Analytical details

Residual sugar g/L: 0,3 | Total Acidity g/L: 6,1 | Alcohol Vol. %: 13,0

Meal suggestion

-  Venison roast with a jus of truffles and shallots, turnip cabbage and fried potatoes

-  Ragout of pheasant, braised in pinot noir with spiced tomatoes and risotto

Aging potential

→ 20 years

Serving suggestion

Serve at 16ºC in a burgundy glass.

At young age this wine should be vented by decanting.