In the glass, the Caspar C Pinot Noir from Deutzerhof reveals a bright light red color. Swiveling the wine glass, one can perceive a first-class balance in this red wine, as it stands out on the glass walls neither watery nor syrupy or liqueur-like. The first nose of Caspar C Pinot Noir reveals nuances of blueberry, rose and black currant. The fruity parts of the bouquet are joined by notes of barrel aging such as even more fruity-balsamic nuances.
The Deutzerhof Caspar C Pinot Noir impresses with its elegantly dry taste. It was bottled with exceptionally little residual sugar. This is a real quality wine, which clearly stands out from simpler qualities and so this German wine naturally enchants with the finest balance despite all dryness. Taste does not necessarily require a lot of residual sugar. On the palate, the texture of this balanced red wine presents itself wonderfully dense. The finish of this red wine from the wine-growing region the Ahr, more precisely from Mayschoß (DE), finally convinces with considerable reverberation. The finish is also accompanied by mineral hints of the soils dominated by slate and loess.
Vinification of the Caspar C Pinot Noir from Deutzerhof
This balanced red wine from Germany is made from the Pinot Noir grape variety. The grapes grow under optimal conditions in the Ahr region. The vines here dig their roots deep into soils of slate and loess. Caspar C Pinot Noir is an Old World wine in the best sense of the word, as this German wine exudes an extraordinary European charm that clearly underscores the success of Old World wines. After the grape harvest, the grapes are quickly taken to the press house. Here they are sorted and carefully crushed. This is followed by fermentation in small wood at controlled temperatures. After the completion of fermentation, the Caspar C Pinot Noir is aged for several months in oak barriques.
Food recommendation for the Caspar C Spätburgunder from Deutzerhof
Experience this red wine from Germany best tempered at 15 - 18°C as an accompanying wine to roasted calf's liver with apples, onions and balsamic vinegar sauce, spinach gratin with almonds or red onions stuffed with couscous and apricots.
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