Bissersheim Merlot Kalkmergel - Weingut Wageck Pfaffmann

The barrel-aged Bissersheim Merlot Kalkmergel from the wine-growing region of the Palatinate reveals itself in the glass in dense purple-red. When the glass is swirled, this red wine shows a high viscosity, which is evident in the church windows on the rim of the glass. This varietal German wine caresses the glass with wonderfully expressive notes of elderberry. Hints of smoky aromas, blueberry and vanilla are also present.

On the palate, the Bissersheim Merlot Kalkmergel from Weingut Wageck Pfaffmann starts off wonderfully aromatic, fruit-driven, and balanced. On the tongue, this powerful red wine is characterized by an immensely dense texture. Thanks to its moderate acidity, Bissersheim Merlot Kalkmergel flatters the palate with a soft mouthfeel, without sacrificing juicy liveliness. On the finish, this youthful wine from the Palatinate wine-growing region finally delights with remarkable length. Notes of elderberry reappear. In the aftertaste, mineral notes from the limestone- and marl-dominated soils also join in.

Vinification of the Bissersheim Merlot Kalkmergel from Weingut Wageck Pfaffmann

This wine clearly focuses on a single grape variety, namely Merlot. Only first-class grape material was used for this exceptionally powerful varietal wine from Weingut Wageck Pfaffmann. In the Palatinate, the vines that produce the grapes for this wine grow on soils of limestone, clay, and marl. Bissersheim Merlot Kalkmergel is an Old World wine through and through, as this German wine exudes an exceptional European charm that clearly underscores the success of wines from the Old World. After the grape harvest, the grapes are immediately brought to the winery. There they are selected and gently crushed. This is followed by fermentation in small wooden barrels at controlled temperatures. Vinification is followed by several months of aging in oak barriques.

Food recommendation for the Bissersheim Merlot Kalkmergel from Weingut Wageck Pfaffmann

Enjoy this red wine from Germany best at a temperature of 15 - 18°C as an accompanying wine to boiled fillet of veal with beans and tomatoes, braised chicken in red wine, or fried calf’s liver with apples, onions, and balsamic sauce.

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