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Grape: Pinot Noir
Region: Rhine-Hesse
Country: Germany
Year: 2013
Price: $19.99 (Vivino)
Heidmanns-Bergweiler Description:
"This Pinot Noir was fermented partly in new oak barrels and partly in used oak barrels. It has a nice aroma of plum and dark berries. Due to the combination with a slight touch of oak this Pinot Noir becomes smooth, fine red wine with medium body."
Personal Review:
Despite the Rhine region of Germany being known for its decadent Reislings, Heidmanns-Bergweiler have crafted a unique Pinot Noir from this growing area. My preference in Pinot Noirs stems from wine produced by the Russian River Valley in California or in the state of Oregon, so branching out a bit from my usual Pinot Noir territory was a good and interesting experience. Opening the wine, you get a subtle odor of oak that isn't overpowering, however it does tickle the nose a bit with a heavy alcohol presence. Because of this characteristic, I decided to pour the wine and let it aerate o'natural in the wine glass to let the oxygen break apart those tannins. The oxygen molecules definitely dug into this wine because after an hour of being exposed to the air, I immediately smelled the aroma of oak, and blackberries. This was a pleasant encounter and I eagerly took a sip! This wine had a smooth start but a bitter and almost gritty after taste to it, conjuring up descriptors like wood-like, and flinty. Dr. Heidmanns-Bergweiler's Pinot Noir is definitely not a casual drinking wine. I would recommend pairing this with a well-seasoned steak or thicker pork chop. This is definitely on my "watch-and-retry-with-food" list!
Personal Score: G (3.4/5)
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