WALT PINOT NOIR is a classic representation of a European-style Pinot Noir. WALT PINOT NOIR opens with a lovely ruby red colour. On the nose aromas of ripe cherries and raspberries, round and subtle with a gentle tannic influence. WALT PINOT NOIR requires your attention when you first taste it: Being a gentleman it does not reveal all its secrets upon a first impression. Once you enter into a conversation with WALT PINOT NOIR it talks about warm summer days, ideal 100 days of growing and ripening from bloom to harvest to obtain the best possible balance of ripe fruit flavours, lasting impressions on the palate and a beautiful balance of fruit, tannins and acidity.
Viticulture
The grapes for WALT PINOT NOIR grow on privileged vineyards on the eastern edge of Rheinhessen, mostly along the Rhein River. Gentle rolling hills provide the most preferential microclimate to grow Pinot Noir. Calcareous marl and chalky rocks provide the best possible soil to grow Pinot Noir. Moderate natural water supply without artificial irrigation forces the vine to strive hard to grow and ripen its grapes. Moderate pruning during the winter months is the basis for reduced yields and high quality and ripeness of the grapes. The canopy is established by hand to ensure upright shoots and a foliage wall that ensures photosynthesis, aeration and evaporation adjusted to current climate change growing conditions. Defoliation mechanically and by hand. Soil cultivation is also adjusted to climate change growing conditions, including varying cover crops to increase biodiversity and humus build-up. Depending on water supply, the cover crops may have to be ploughed up during excessive heat periods to reduce water uptake from the cover crops and evaporation. Green harvest is conducted by hand to allow for even higher ripeness levels of the remaining grapes. Harvest is being determined predominantly by flavour of the grape as well as ripeness levels of seeds and stems. Must weight is only relevant to ensure that the alcohol level in WALT PINOT NOIR remains in check. The grapes are harvested mechanically with a pre-selection by hand. After pressing, the marc is returned to the vineyards as natural fertiliser.
Vinification
Harvest day time is determined carefully to ensure, that the grapes arrive at the pressing house at low temperatures. The grapes arrive destemmed from the vineyard. Skin maceration and fermentation take place partly in open vats, mostly in stainless steel tanks. The cap is punched-down three times per day. Maceration time is limited to approx.. 12 days. The red wine is then aged in oak barrels of different sizes.
Recommendation
WALT PINOT NOIR is definitely a food wine and companion. A classic rack of lamb with potatoes au gratin or Roast Lamb with mint sauce, Haggis (if you like it) or a simple mixed cheese plate will be wonderful companions to WALT PINOT NOIR. However, Turbot, Monkfish or Halibut will also pair well. Last but not least, and after dinner, a mild and creamy cigar like Davidoff No. 2 will pay tribute to WALT PINOT NOIR and end the day nicely.