Bissersheim Merlot Kalkmergel - Weingut Wageck Pfaffmann

The barrel-aged Bissersheim Merlot Kalkmergel from the wine-growing region the Palatinate reveals itself in the glass in dense purple. Swiveling the glass, this red wine reveals a high viscosity, which shows in church windows at the edge of the glass. This single varietal German wine flatters with wonderfully expressive notes of elderberry in the glass. This is joined by hints of smoky, blueberry and vanilla.

On the palate, the Bissersheim Merlot Kalkmergel from Weingut Wageck Pfaffmann starts wonderfully aromatic, fruit-driven and balanced. On the tongue, this punchy red wine is characterized by an incredibly dense texture. Due to the moderate fruit acidity, the Bissersheim Merlot Kalkmergel flatters with a soft palate feeling, without lacking juicy liveliness. In the finish, this youthful wine from the wine-growing region of the Palatinate finally thrills with considerable length. There are again hints of elderberry. In the aftertaste, mineral notes of the limestone and marl dominated soils are added.

Vinification of the Bissersheim Merlot Kalkmergel from Winery Wageck Pfaffmann

This wine clearly focuses on one grape variety, and that is Merlot. Only first-class grape material was used for this exceptionally powerful single-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 breathes an extraordinary European charm that clearly underscores the success of Old World wines. After the grapes are harvested, they are immediately taken to the winery. Here they are selected and carefully crushed. Fermentation then takes place in small wood at controlled temperatures. Vinification is followed by aging for several months in oak barriques.

Food recommendation for the Bissersheim Merlot Kalkmergel from Winery Wageck Pfaffmann

Enjoy this red wine from Germany best tempered at 15 - 18°C as an accompanying wine to veal boiled beef with beans and tomatoes, braised chicken in red wine or roasted calf's liver with apples, onions and balsamic vinegar sauce.

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