The Oppenheimer Herrenberg Kalkstein Spätburgunder from Weingut Manz in Rheinhessen presents a bright, light red color in the wine glass. Tilting the glass slightly, a transition of the wine color towards garnet red can be seen at the edges of this barrel-aged wine. Poured into a red wine glass, this red wine from Germany reveals wonderfully complex aromas of blueberry, plum, black currant and blackberry, rounded out by oriental spices, vanilla and dark chocolate contributed by aging in wooden barrels.
This red from the Manz winery is ideal for all wine lovers who like as little residual sugar in their wine as possible. However, it is never sparse or brittle, but round and smooth. Balanced and complex, this dense red wine presents itself on the palate. Due to the moderate fruit acidity, the Oppenheimer Herrenberg Kalkstein Spätburgunder flatters the palate with a pleasing feel, without lacking freshness at the same time. The finale of this red wine from the wine-growing region of Rheinhessen, more precisely from Oppenheim, finally convinces with good reverberation. The finish is also accompanied by mineral notes of the soils dominated by marl and limestone.
Vinification of the Winery Manz Oppenheimer Herrenberg Limestone Pinot Noir
This red wine clearly focuses on one grape variety, Pinot Noir. For this exceptionally balanced varietal wine from Weingut Manz, only impeccable grapes were used. In Rheinhessen, the vines that produce the grapes for this wine grow on soils of limestone and marl. After the hand harvest, the grapes reach the press house by the fastest route. Here they are sorted and carefully crushed. Then fermentation takes place in large wood at controlled temperatures. Fermentation is followed by aging for several months in oak barrels.
Food recommendation for the Oppenheimer Herrenberg Kalkstein Spätburgunder from Weingut Manz
This German wine is best enjoyed at a temperature of 15 - 18°C. It is perfect as an accompaniment to veal boiled beef with beans and tomatoes, braised chicken in red wine or roasted calf's liver with apples, onions and balsamic vinegar sauce.
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