About Gantenbein
About

2016 Gantenbein Pinot Noir
Gantenbein
Gantenbein Pinot Noir is carefully harvested by hand and fermented in custom-built, open-top wood fermenters, typically with 20% whole clusters. Malolactic fermentation takes place in barriques. The wines are bottled after 12 to 14 months in barrique, without filtration or fining. Even in a good vintage, the yields are quite low — only about 1.5 tonnes per acre.
February, 2019
Wine Advocate
94 points
The 2016 Pinot Noir is pure, fresh and aromatic on the well-concentrated nose, a great mix of fine red berries and crushed slate. Pure and intense on the palate, this is a concentrated, tight and linear Pinot with great tension on the finish. Very salty and fresh, taut and promising. Tasted November 2018.
Standard Bottle In Stock
About Gantenbein
About