Pinot Noir

  • Johanneshof Reinisch
  • Thermenregion, Austria

Method & Production

The grapes for this Pinot Noir come from the vineyards surrounding Tattendorf where limestone soil is prevalant and therfore the ideal location for this grape. A small portion also comes from the young vines from Anninger mountain in Gumpoldskirchen. The Pinot Noir is harvested in the beggining of October. Skin contact between 20 days. After fermentation it is aged exclusively in large wooden barrels for 12 months.

Tasting notes

A charming fragrance and intensity, with aromas and flavours of raspberries and blackberries. Very elegant, with soft, round tannins and a lovey lingering finish.

Food matching

This wine fits excellent to roast veal, wildfowl (pheasant, partridge) and coq au vin. Pairs very nicely with mushroom risotto too.