2018 Karl Johner Pinot Noir Kaiserstühl

On the nose there is a multi-layered scent of toasted wood, tobacco and dark berries. On the palate it is full bodied, then tannins are round with some subtle residual astringency. Medium acidity and nice length.

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Viticulture

The Pinot Noir plants are defoliated just as precisely and excess grapes are removed by the Grünlese. The harvest is done by hand.

The basic yield was extremely high due to the very good flowering weather and we had to cut a lot of grapes to the ground during the green harvest. We had to start harvesting at the end of August and sometimes harvested the grapes at very high temperatures. In the cellar, a meticulous sorting took place on the belt to pick out the raisins. This variant involves the sites that do not quite have the intensity of taste and density on the palate as with Pinot Noir.

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Vinification

In the winery, the mash fermentation takes place with a fermentation and maceration time of 3 weeks. The storage time in used barriques was 12 months.

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Recommendation

Ravioli with mushrooms, quiche or grilled pork.