A really smooth example of Pinot Noir with a fine nose of black cherries. Ripe intense spice and cranberry aromas with distinct minerality, this is well-balanced wine, with deep fruit concentration from the latest Stigler generation – the well-travelled, talented and dedicated Maximilian Stigler.
Stigler fermented this wine for between 3 and 4 weeks on the grape skins, after which it was stored in large wooden barrels prior to bottling.
The wine was grown on the loam soil that forms the most southern slope of the ‘little mountain’, where the Stigler Winklerberg Kaiserstuhl, Baden’s steepest and warmest vineyard, is located.
The Baden wine-growing region is Germany’s most significant Pinot Noir (Spätburgunder) producer. Indeed, it’s considered to be ‘Burgundy Land’ in that it produces wines made from the entire ‘Burgundy’ family of vines.