About Gantenbein
About

2019 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. "Raspberry, smooth and silky tannins and ripe acidity, the wine has power and is elegant with good aging potential." – Martha Gantenbein
March, 2022
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
About