Pinot Noir Ried Hundertpfunder DAC - Esterhazy

The powerful Pinot Noir Ried Hundertpfunder DAC from Esterhazy flows into the glass with a dense light red color. With a bit of side lay, the wine glass reveals a charming garnet red hue at the rims. If you give it some air in the glass by swirling, this red wine reveals a high viscosity, which is evident in strong church windows at the rim of the glass. In the glass, this red wine from Esterhazy offers aromas of blackberries and oranges, complemented by black cherry, cinnamon and forest floor. This wine delights with its elegantly dry flavor. It was bottled with exceptionally little residual sugar. As one might expect from a wine in the top wine range, this Austrian naturally enraptures with the finest balance despite all its dryness. Aroma does not necessarily require a lot of sugar. On the palate, the texture of this punchy red wine is wonderfully dense. In the finish, this mature red wine from the wine-growing region of Burgenland finally thrills with considerable length. Again, hints of orange and blackberry show.

Vinification of the Esterhazy Pinot Noir Ried Hundertpfunder DAC

The powerful Pinot Noir Ried Hundertpfunder DAC from Austria is a single-varietal wine, vinified from the Pinot Noir grape variety. Pinot Noir Ried Hundertpfunder DAC is an Old World wine through and through, as this Austrian exudes an extraordinary European charm that clearly underscores the success of Old World wines. After the grape harvest, the grapes arrive at the press house by the fastest route. Here they are sorted and carefully broken up. Then fermentation takes place in large wood at controlled temperatures. After its end, the powerful Pinot Noir Ried Hundertpfunder DAC is aged for several months in Austrian oak barrels.

Food recommendation for the Pinot Noir Ried Hundertpfunder DAC from Esterhazy

This Austrian red 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 osso buco.

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