2019 Gantenbein Pinot Noir

Gantenbein

Switzerland / Graubünden / 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. "Raspberry, smooth and silky tannins and ripe acidity, the wine has power and is elegant with good aging potential." – Martha Gantenbein

March, 2022

Stephan Reinhardt

Wine Advocate

95 points.

Entirely sourced in Fläsch, Martha and Daniel Gantenbein's 2019 Pinot Noir offers a fascinating deep, pure, fresh, intense and spicy nose of dark berries and cherries, toast, cloves and crushed stones. This is already an utterly seamlessly textured wine on the nose, which is in fact mirrored on the palate. Full-bodied, supple and in perfect balance, this is a beautifully dense, lush and sweet Pinot of great intensity, finesse and elegance. The tannins are ripe and fresh and perfectly interwoven with the delicate, almost smooth acidity. This is an irresistible, nevertheless seriously structured and sustainable Pinot Noir that deserves its iconic status and high price (I bought it in Germany for 163 euros). Bottled under natural cork with 13% stated alcohol. Tasted in March 2022.

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About Gantenbein

Founded in 1982, Gantenbein is widely considered to be one of the best wine estates in Switzerland. It is located in the Graubünden (Grisons) district of the upper Rhine valley in eastern Switzerland, one of the most breathtakingly beautiful places on Earth. Not far from here, high up in the Alps, the Rhine begins its long journey to the Atlantic. At the foot of the Alps, in the small village of Fläsch, is the gravity-flow winery of Daniel and Martha Gantenbein; a marvel of design simplicity, ingenuity and mechanical precision.

About

Daniel and Martha do all of the vineyard and cellar work themselves, by hand. Together, they farm six hectares (15 acres) of vineyards, about 500 meters above sea level on the scree slopes of the northern Alps. Most of the vineyards (about 12.5 acres) are planted densely with Pinot Noir clones from Burgundy. The rest is planted with Chardonnay, as well as a tiny parcel of Riesling, planted with vines sourced from the Mosel.