Ratings
CT 90-92
Identity
| Producer | Wasenhaus |
| Vol | 0.75 |
| Classification | Landwein |
| Grapes | Pinot Noir |
| Color | red |
| Sweetness | Dry |
Tasting
| Color Desc | dark and smoky, with open ripe fruit, cool and slightly ethereal notes |
| Aroma | dark smoky notes, ripe fruit, cool ethereal notes, spice, dried plum, mushrooms, juniper |
| Palate | concentrated, cool, complex, with spice, dried plum, mushroom, and juniper flavors, showing depth and intrigue |
| Finish | long, smoky, with lingering spice, dried fruit, and earthy mushroom notes |
| Food Pairing | Pairs well with roasted meats, game, mushrooms, and hearty dishes |
| Aging Potential | 5-8 years |
Profile
Acidity (1-5)
HIGHER THAN AVERAGE
Body (1-5)
HIGHER THAN AVERAGE
Aroma (1-5)
HIGHER THAN AVERAGE
Astringency (1-5)
AVERAGE
Minerality (1-5)
AVERAGE
Enology
| ABV % | 12.0 |
| Aging Process | Fermented in an open top fermenter for 18 days; aged 18 months in small, mostly used wooden barrels |
| Fermentation | Fermented in an open top fermenter for 18 days with 10% whole cluster |
Terroir
| Altitude (m) | quite high altitude in the town of Eichstetten and one vineyard in Jechtingen |
| Soil | volcanic soil |
| Vine Age | rather young age of the vines |
| Harvest Type | mechanical |
| Harvest Desc | Due to the clones and rather young age of the vines the fruit got almost entirely de-stemmed (10% whole cluster) |
Interesting facts
| The wine is from Wasenhaus, a project by Christoph Wolber and Alexander Götze, who learned winemaking in Burgundy. The wine is made from Pinot Noir grown on volcanic soils in Kaiserstuhl, Germany. |