Oberrotweiler Eichberg Spätburgunder - Weingut Freiherr von Gleichenstein

Oberrotweiler Eichberg Spätburgunder - Weingut Freiherr von GleichensteinThe Oberrotweiler Eichberg Pinot Noir from Weingut Freiherr von Gleichenstein in Baden offers a bright, light red color in the wine glass. On the nose, this red wine from Weingut Freiherr von Gleichenstein displays all kinds of sour cherries, red currants, raspberries and plums. As if that were not already impressive, maturation in large wooden casks also adds smoky and chocolate notes. The Weingut Freiherr von Gleichenstein Oberrotweiler Eichberg Pinot Noir presents itself to the wine lover pleasantly dry. This red wine never appears coarse or meager, but rather round and smooth. Balanced and multi-layered, this fleshy and dense red wine presents itself on the palate. Thanks to its pronounced acidity, the Oberrotweiler Eichberg Pinot Noir reveals itself on the palate as wonderfully fresh and lively. On the finish, this wine from the Baden wine-growing region, which has good aging potential, finally delights with considerable length. Once again, hints of red currant and raspberry appear. In the aftertaste, mineral notes from the loess-dominated soils are also added. Vinification of the Weingut Freiherr von Gleichenstein Oberrotweiler Eichberg Pinot Noir This balanced red wine from Germany is vinified from the Pinot Noir grape variety. The grapes grow under optimal conditions in Baden. Here the vines drive their roots deep into soils of loess. After the grape harvest, the grapes are quickly brought to the winery. There they are sorted and gently crushed. Fermentation then takes place in large wooden casks at controlled temperatures. Fermentation is followed by maturation for several months in French oak barrels. Food recommendation for the Oberrotweiler Eichberg Pinot Noir from Weingut Freiherr von Gleichenstein This German red wine is best enjoyed at a tempered 15–18°C. It pairs perfectly as an accompanying wine with fried calf’s liver with apples, onions and balsamic sauce, lamb ragout with chickpeas and dried figs, or boeuf bourguignon.