Pfeffingen Ungstein Spätburgunder (Pinot Noir) ‘SP’ Dry VDP.Ortswein

Hand-picked at the peak of health and ripeness, our grapes are first de-stemmed and fermented on the skins. Gentle pressing follows 2 weeks of maceration.

The new wine undergoes malolactic fermentation and is left to age for 18 months in a combination of barrique (225 litre) and Tonneau (500 litre) barrels made from our local Palatinate oak. This gentle, extended process helps develop both expressive natural cherry notes in the wine as well as a depth and complexity characteristic of the varietal.

Deep, clay-rich soil provides ideal growing conditions for meeting the most capricious needs of the Pinot Noir grape. Factor in a limestone bedrock, very similar to the varietal’s native Burgundian home, and you’ll understand why our wines tend toward unforgettable levels of character and sophistication.

Delicious now, but will mature beautifully through to 2029.

(Note: best served cool to the touch and we recommend opening and, where possible, decanting the wine at least at least an hour before serving.)

Alcohol 13.5 %
Total Acidity 4.8 g/l
Residual Sugar 0.2 g/l
Must Density 101 °Oechsle
Serving Temperature 14-16 °C (57-60 °F)

Serious Pinot Noir from the ‘Ungstein’ vineyard – “beautifully silky” says the winemaker, Jan Eymael.

A great companion to red meats – beef, lamb, venison, wild boar and game – as well as strong, sharp cheeses.

Perfect dishes include medallions of venison with a rich berry sauce, or pears, and of course, a Pinot Noir jus. If your really want to push the boat out, what could be better than a well-aged rib of beef (with Yorkshire Pudding, of course) and a gravy made with Pinot Noir!

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