Weingut Karl H. Johner - Complex scent of red cherries, ripe cranberry and some forest floor. In addition very discreet well integrated wood.
On the palate for its price surprisingly full-bodied, compared to the 2016 Blauer Spätburgunder slimmer and somewhat more acidic. The tannin is subtle and only a little astringent. Very beautiful and elegant wine with a subtle finish.
Professional tasting note from Andrea Vestri:
tasted on 14.4.2020
Glass choice: Eisch SensisPlus
Optics:
Clarity: clear
Intensity: Medium
Colour: cherry red
Other observations: Fat, fast tears
Nosel:
Cleanliness: Clean
Intensity: Medium +
Aromatic expression: Ripe fruit like: Cherries, pickled sour cherries, amarene, juniper, vanilla, wood aromas, mushroom.
Taste:
Sweetness: Dry
Acidity: medium well integrated
Tannin: (quantity) Medium to Medium +
Tannin: (Quality) Fine-grained and well integrated. Very soft despite presence
Alcohol: Medium + helps the wine to develop its aromas even more beautifully.
Body: Medium to medium +
Flavour intensity: Medium +
Taste: Ripe cherries, raspberries, meat extracts, juniper, fine wood, tobacco
Other observations: Beautiful texture, mouth filling and fresh
Finish: Medium +
Overall impression:
Quality: Good to very good
Reasons for the evaluation: Very good balance acid/tannins and ripe fruit with a nice full body. The intensity is very good with a long finish. The wine still shows a nice structure with very fine and soft tannins. Not too much complexity but a great drinking flow.
Drinkable can be drunk but still has a little potential
Reasons for the assessment:The fine, well integrated tannins and the ripe fruit make the wine ready to drink.
Professional tasting note from Stefan Metzner
tasted as open tasting on 27.03.2020 in Munich with a Gabriel glass
Optics: pale ruby red
Aroma profile: m intense
Primary aromas: strawberry and raspberry, raspberry jelly, wild berries
secondary aromas: smoke, charcoal, cinnamon, cedar wood
Tertiary aromas: forest soil, mushrooms
Palate:
Acidity: m+ fresh and lively
Body: m+
Sweetness: dry
alcohol: 14 % - very well integrated
Wood // Yeast influence: m intensive wood influence; smoke, charcoal
Tannin: somewhat loose, silky tannin structure, no astringency
Balance: very good balance between m+ body, lively acidity
Length: m+
Intensity: m+
complexity: moderate
Typicality: a Pinot Noir typical of the variety with silky tannin and classic red forest fruit aromas
Potential: This wine is at the beginning of its drinking maturity. It will continue to develop for the next 3 to 6 years and integrate the lively acidity.
Overall impression:clean with good varietal typicity
Professional tasting note from Jenny Rossberg:
tasted on 02.04.2020
Glass choice: Gabriel Glass Gold Edition
Optics: Clear, medium ruby red
Odour: Clean with medium (+) intensity
Aromatic expression: Primary, secondary and tertiary aromas of:
rosemary, wild herbs, dark plum, forest soil, leather, black pepper, juniper berries
Stage of development: First notes of maturation
Taste:
Sweetness: Dry
Acidity: Excellent ripe medium (+) acidity
Tannin: Slightly grippy medium (-) tannin
Alcohol: medium alcohol
Body: Medium body
Intensity: Medium (+) Flavour intensity
Flavours: black pepper, lavender, elderberry, cherry, red plum, charcoal, smoke, coffee, chocolate
no bitterness
Finish: medium (+)
Overall impression:
Good to very good quality: Dense, subtle wine, which plays out its finesse with the right food, fine and herbaceous
Potential: Can be drunk, but still has a clear ageing potential of 8-10 years
Recommended dish: Saddle of venison with rosemary and pepper jus
Recommended drinking temperature: 15-17°C
Germany, Kaiserstuhl
Spätburgunder
