Spätburgunder Turmalin Rheinhessen - Knobloch

The barrel-aged Pinot Noir Turmalin Qw Rheinhessen from the wine-growing region of Rheinhessen presents a dense light red color in the glass. Holding the glass at a slight angle, a transition of color toward garnet red can be seen at the edges of this barrel-aged wine. The first nose of the Pinot Noir Tourmaline Qw Rheinhessen presents nuances of blueberries, blackberries and mulberries. The fruity hints of the bouquet are joined by notes of barrel aging such as even more fruity-balsamic nuances.

This German wine delights with its elegantly dry flavor. It was bottled with 5.2 grams of 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. Aroma does not necessarily require much residual sugar. This velvety red wine presents itself full-bodied and complex on the palate. Due to the moderate fruit acidity, the Spätburgunder Turmalin Qw Rheinhessen flatters with a pleasing palate feeling, without lacking freshness. In the finish, this matured red wine from the wine-growing region of Rheinhessen finally inspires with beautiful length. Hints of blackberry and black currant show again.

Vinification of the Knobloch Pinot Noir Tourmaline Qw Rheinhessen

This red wine clearly focuses on one grape variety, and that is Pinot Noir. For this wonderfully powerful varietal wine from Knobloch, only first-class grapes were brought in. After the hand harvest, the grapes are immediately taken to the winery. Here they are selected and carefully broken up. Fermentation then takes place in large wood at controlled temperatures. After the completion of fermentation, the vegan produced Pinot Noir Turmalin Qw Rheinhessen is aged for several months in oak barrels. After the wine is finished, the Pinot Noir Tourmaline Qw Rheinhessen is carefully harmonized.

Food recommendation for the Knobloch Pinot Noir Tourmaline Qw Rheinhessen

Experience this vegan red wine from Germany ideally tempered at 15 - 18°C as a companion to vegetable couscous with beef meatballs, duck breast with sugar snap peas or potato pan with salmon.

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