🍇 The Herrenbuck masterpiece Spätburgunder Auslese dry from Weingut Kiefer delights with its intense flavor and elegant barrel aging
🍽️ Harmoniously, this wine complements dishes such as goose breast with ginger red cabbage and proves to be an ideal companion for festive occasions
🌍 From the selected grapes of the wine-growing region of Baden, this varietal Spätburgunder is created, perfectly uniting fruit and structure
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More information about Herrenbuck Prachtstück Spätburgunder Auslese trocken - Weingut Kiefer
The barrel-aged Herrenbuck Prachtstück Spätburgunder Auslese from the Baden wine-growing region offers a dense light red color in the glass. This single-varietal German wine presents wonderfully expressive notes of plums, mulberries, black cherries and black currants in the glass. It is joined by hints of other fruits.
This red from Weingut Kiefer is ideal for all wine enthusiasts who like as little sweetness as possible in their wine. However, it is never sparse or brittle, but round and smooth. Due to the balanced fruit acidity, the Herrenbuck Prachtstück Spätburgunder Auslese flatters the palate with a soft feeling, without lacking juicy liveliness at the same time.
Vinification of the Weingut Kiefer Herrenbuck Prachtstück Spätburgunder Auslese
This wine clearly focuses on one grape variety, Pinot Noir. For this exceptionally powerful varietal wine from Weingut Kiefer, only immaculate grapes were harvested. In Baden, the vines that produce the grapes for this wine grow on soils of loess and volcanic rock. After the grapes are harvested, they are immediately taken to the winery. Here they are sorted and carefully broken up. This is followed by fermentation at controlled temperatures. Fermentation is followed by aging on the fine lees for several months before the wine is finally bottled.
Food recommendation for the Herrenbuck Prachtstück Spätburgunder Auslese of Weingut Kiefer
This German wine is best enjoyed at a temperature of 15 - 18°C. It is perfect as an accompanying wine to goose breast with gingered red cabbage and marjoram, lamb stew with chickpeas and dried figs or veal and onion casserole.
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