Mainz: WineWalk in the Shadow of the Cathedral
Discover Mainz off the beaten tourist track around the cathedral, with professional wine tasting and 4 special regional wines. Classics, but surprisingly retold.
Structure
Drinking window
Best 3 to 12 years from vintage.
vintage3 yrs12 yrs14 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.
In the glass
What it pairs with
-
Roast duck breast
Red cherry and spice suit dark poultry; medium tannin balances duck fat. -
Mushroom risotto
Earthy register echoes forest mushrooms; high acid refreshes the palate. -
Roast pork loin
Mid-weight body stands up to roast pork without overpowering it.
History
Dreissigacker's Pinot Noir sits in the EU-Bio Burgunder line beside the Pinot Blanc and the Riesling programme; Bechtheim Kalkmergel parcels yield a red-cherry and rose-hip register.
Facts
- Producer
- Weingut Dreissigacker · visiting guide
- Grapes
- Spaetburgunder
- Classification
- Rheinhessen
- Oak
- Aged in used French oak barrels for 12 months
- ABV
- 13.0%
- Price
- EUR 18 to 28 at retail
- Drinking window
- 3 to 12 from vintage
- First vintage
- 2012
- Vegan
- Yes (no animal-derived fining)
Frequently asked about Spaetburgunder Dreissigacker
What does Spaetburgunder Dreissigacker taste like?
Red cherry, rose hip and earthy spice with fine tannin. Medium-bodied with high acidity and a long finish.
When should I drink Spaetburgunder Dreissigacker?
Drink 3 to 12 years from vintage. Decant 30 minutes when young to open the fruit.
Where is Spaetburgunder Dreissigacker made?
From Bechtheim Kalkmergel parcels, EU-Bio farmed and aged in used French oak by Jochen Dreissigacker.
What food pairs with Spaetburgunder Dreissigacker?
Roast duck breast, mushroom risotto and roast pork loin. The cuvee suits dark poultry, mushrooms and pork.
Tags
Taste it where it is made: tours and tastings in Rheinhessen
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