Pinot Noir Oliver Zeter

The vineyards for our Pinot Noir can be found throughout the best
growing districts in the Südpfalz, primarily around the villages of
Siebeldingen, Godramstein, and Nussdorf. The soils contain both
limestone and loess, with pockets of clayey sandstone as well. The
vines vary in age — ranging up to 30 years, in some cases — and
specific Pinot Noir clone. Yields hover around a rough maximum of
8,000 kilos per hectare. After the grapes are pre-sorted on the vines,
they travel to the cellar via our sorting equipment, and then into their
fermentation vats. Along the way, we bleed off approx. 5-15% of the
juice, a natural method for enhancing the power of the future red
wine.
After fermentation, pressing is conducted gently; a basket press is used
whenever vintage and conditions allow, as this traditional method
encourages better extraction of aromas, colors, and fine tannins from
the skins. We never engage in pump-overs during this phase, but
rather rely on gentle, gravity-guided transport. The young wine is then
aged for twelve months in used French oak barrique.
We do not filter before bottling. Expect plenty of red fruits, with
hibiscus blossom, sour cherry, and lingonberry. Fresh and agile on the
palate, with a refined grip.