Dautel 2016 Spatburgunder, Wurttemberg Germany
Dautel 2016 Spatburgunder, Wurttemberg Germany

Dautel 2016 Spatburgunder, Wurttemberg Germany

$20.99

This is Dautel's basic Pinot Noir from a lighter vintage. It is substantial, grown up and charming. There is nice fresh fruit of black cherries, plus forest floor, mushrooms, with smoke and dried herbs notes. Tannins are fine-grained, well integrated, and

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This is Dautel's basic Pinot Noir from a lighter vintage. It is substantial, grown up and charming. There is nice fresh fruit of black cherries, plus forest floor, mushrooms, with smoke and dried herbs notes. Tannins are fine-grained, well integrated, and excellent length to the finish. Pair with game, chicken, pork, truffle dishes and risottos.

The Dautel family is a leading wine producer in Wurttemberg. In southwest Germany bordering France, and Switzerland, Stuttgart is its capital.  It is best known for the Black Forest, but it's becoming famous for many of its well made wines. The area's vineyards are steep and mostly terraced, hugging the Ahr and Nekar rivers. Soils are typically calcareous marls, sandstone, and fossil-bearing limestones.

Ernst Dautel is an iconoclast. He was one of the first producers in the Württemberg to estate bottle wines, no longer tolerating working with the local co-op. His wife Hannalore was from Bönnigheim, the current location of the winery - they were married in the late 1970s. Their eldest son, Christian, was exposed to wine at a very young age, and became head of operations in 2010. Like his father, Christian attended Geisenheim University for his wine studies, and subsequently worked with other wine producers in Europe (including Lafon), Australia and South Africa.

Today Christian farms (4) Grand Cru (Gross Lage) sites, and (2) Premier Cru  (Erste Lage) sites. His wines are singular and worth the experience. This is 30% whole cluster, mostly destemmed,  with a 3-week maceration and fermentation. The wine is pressed and racked into old 2500-liter and used barriques. It is kept on the lees without lees stirring for 11 months before racking and bottling.

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