In Germany, the area under Pinot Noir cultivation has grown steadily in recent years to encompass almost 12,000 hectares. That makes Germany the third largest producer of Pinot Noir in the world. As with Riesling, Pinot Noir prefers cool climates so that it has a longer maturing period to combine flavours and acidity. The resulting harmonious balance is why German wine regions are so well-suited to Pinot Noir production. The variety was brought to Germany from Burgundy already in the 14th century. Ambitious German wine-growers have elevated German Pinot Noir to the ranks of the very best red wines thanks to yield reduction, longer mash periods and masterly nurture in the large wooden or small Barrique barrels.
A lifted, sweet strawberry nose promises much, and it delivers: There is dense, elegant fleshy fruit balanced by ripe juicy acidity that keeps it fresh, fine tannins and a lovely silky mineral elegance on the finish.
German Pinot Noir is ideally served with ham, roast beef, hearty terrines and pies.