In the glass
Aroma: dark cherry, smoke, leather, spice
Palate: red plum, graphite, forest floor
Kesseler's R Spaetburgunder reserve cuvee: dense barrel-aged Pinot Noir with dark cherry, smoky slate and firm tannin built for long cellaring.
What it pairs with
-
Roast venison saddle with juniper
Smoky slate, leather and dark fruit echo the gamey flesh and forest notes. -
Roast lamb shoulder
Mineral grip and dark fruit play against the herb-roasted lamb. -
Aged Comte 36-month
Mineral grip and dark fruit meet the nutty long-aged alpine cheese.
How to serve R Spaetburgunder
Allow 65 minutes from open to pour.
- Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
- Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a Burgundy bowl with a wide opening — the bowl shape rewards the wine's structure.
- Pair with. Roast venison saddle with juniper, Roast lamb shoulder, Aged Comte 36-month. Match the wine's structure to the dish's fat and salt.
History
Kesseler's R is the estate's reserve Pinot Noir cuvee, made only in top vintages from the Assmannshausen and Ruedesheim Pinot parcels.
Facts
- Producer
- Weingut August Kesseler
- Grapes
- Spatburgunder (Pinot Noir)
- Classification
- Rheingau Pradikatswein
- Oak
- Aged 18 to 24 months in French oak barriques, 80 to 100 percent new
- ABV
- 13.5%
- Price
- EUR 90 to 160 at retail
- Drinking window
- 8 to 30 from vintage
- First vintage
- 1996
Frequently asked about R Spaetburgunder
What does R Spaetburgunder taste like?
On the nose, dark cherry, smoke, leather, spice. On the palate, red plum, graphite, forest floor. Structurally medium-bodied, firm tannins, medium acidity with a long finish. Kesseler's R Spaetburgunder reserve cuvee: dense barrel-aged Pinot Noir with dark cherry, smoky slate and firm tannin built for long cellaring.
When should I drink R Spaetburgunder?
Drink 8 to 30 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with R Spaetburgunder?
Roast venison saddle with juniper is the canonical pairing. Other strong matches include Roast lamb shoulder and Aged Comte 36-month. Smoky slate, leather and dark fruit echo the gamey flesh and forest notes.
Is R Spaetburgunder vegan?
No — the producer uses traditional animal-derived fining agents (typically egg whites or isinglass) during clarification, so the wine is not vegan.
What grapes are in R Spaetburgunder?
The blend is Spatburgunder (Pinot Noir). The wine is classified as Rheingau Pradikatswein.