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Holger Koch, Pinot Noir (18 16) Baden 2015

£47.00

  • Type:

    Red

  • Grape:

    Pinot Noir

  • Country:

    Germany

  • Grape Blend:

    Pinot Noir 100%

  • Region:

    Baden

  • Vegan:

    No

  • Area:

    ****

  • Organic:

    No

  • ABV:

    TBA

  • Winemaker:

    Holger Koch

  • Bottle Size:

    750ml

Description

The wine is impressive from the very first nose, extremely delicate and delicate, the higher you go in the assortment of Holger Koch, the more elegant the wines, a touch of mushrooms and wild strawberry and lychee, to pink peach and a delicate hint of smokiness, of wood not a trace. Extremely delicate on the palate, delicate and juicy, then the grip sets in, fine tannin and crumbly chalky structure, shows up like a Pinot made of Chambolle-Musigny, some plum and apple peel, minimalist and wiry, gets some spice and broad, remains extremely fine until the end. The very fine Pinot school for those who value elegance!

  • Production Notes
  • Producer
  • Delivery Information

****

Baden, and in particular the pretty range of hills known as the Kaiserstuhl (�emperor�s chair�), is the traditional seat of German Pinot Noir production. Holger Koch�s small 8.5 hectare estate lies at its heart. Growing up, he was ambivalent about making wine a career, but under some parental pressure did apprenticeships at estates in Baden, and four years of studies at Geisenheim. But he really fell in love with wine in Bordeaux, under the tutelage of Stefan Neipperg at Canon La Gaffeli�re, who opened his eyes to its thrilling possibilities. Four years running the famous Franz Keller Schwarzer Adler estate in Baden distilled his experiences into the aspiration to make pure, uncompromising, terroir-driven wines. And so he does. He took over the family vineyards in 1999, and within five years had replanted half of them with proper clones; now 80% of the estate has been replanted. Its heart is the Herrenst�ck, with loess soils on volcanic bedrock, which produces cool, balanced reds and whites of great finesse. Always searching to improve quality, he is carefully experimenting with whole-cluster fermentation, skin contact for whites, and the use of new oak, but never at the expense of elegance.

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