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 5 to 18 years from vintage.
vintage5 yrs18 yrs20 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
Dark cherry and spice suit dark poultry; medium tannin balances duck fat. -
Mushroom risotto
Forest-floor register echoes mushrooms; high acid refreshes the palate. -
Roast veal saddle
Mid-weight body and fine tannin suit roast veal without overpowering it.
History
Ingelheim has grown Spaetburgunder since the Carolingian era; the Pares VDP.Grosse Lage was codified in the early 2000s and J. Neus has farmed Pares parcels at 70 percent Spaetburgunder as the estate flagship.
Facts
- Producer
- Weingut J. Neus · visiting guide
- Grapes
- Spaetburgunder
- Classification
- VDP.Grosse Lage Rheinhessen
- Oak
- Aged in French oak Burgundy barrels for 16 to 18 months with a portion of new wood
- ABV
- 13.5%
- Price
- EUR 45 to 70 at retail
- Drinking window
- 5 to 18 from vintage
- First vintage
- 2002
- Vegan
- Yes (no animal-derived fining)
Frequently asked about Pares Spaetburgunder Grosses Gewaechs
What does Pares Spaetburgunder Grosses Gewaechs taste like?
Dark cherry, rose hip and forest-floor spice with fine tannin. Medium-bodied with high acidity and a long finish.
When should I drink Pares Spaetburgunder Grosses Gewaechs?
Drink 5 to 18 years from vintage. Decant 60 minutes when young to open the structure.
Where is Pares Spaetburgunder Grosses Gewaechs made?
From the Ingelheimer Pares VDP.Grosse Lage, the historical Pinot Noir zone of Ingelheim am Rhein, aged in French Burgundy barrels by J. Neus.
What food pairs with Pares Spaetburgunder Grosses Gewaechs?
Roast duck breast, mushroom risotto and roast veal saddle. The cuvee suits dark poultry, mushrooms and white meats.
Tags
Taste it where it is made: tours and tastings in Rheinhessen
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