The Huber Winery in Malterdingen is in the deep South – West of Germany. Located on the foothills of the Black Forest mountains between Strassbourg in the French Alsace Region and the city Basel in Switzerland. Of the approximately 25 ha they cultivate round 65% is Pinot Noir. Huber’s base of Malterdingen has a wonderful Pinot Noir tradition. Having the Cistercian monks bring the traditional grape vine from Burgundy over 700 years ago (the first documented planting was in 1285). About 8km away from Malterdingen was a big Cistercian monastery: the Monastery Tennenbach. These Cistercian monks also had a “curia” in Malterdingen. A kind of estate, where the monks managed all their vineyard work. This Curia is the location of the Huber winery.
Malterdinger Spätburgunder is from vineyards that are between 12 and 20 years old. This wine matures 12 month in three and four years old barriques. Taking away about 8% – 10% of the wine juice after destemming and before the alcoholic fermentation this wine appears in a dark ruby red colour. This still white juice out of red berries which is taken away is used for their sparklings. I really love this wine, especially for drinking. The GG are awesome and structured but they really need time, the Alte Reben is a bit of a monster but this wine has charm, perfume and a nice bit of complexity. I’d match with a mushroom based dish. You could easily leave this for 5-10 years but I really like it now.
The Cistercian Monks brought Pinot to this region over 700 years ago. The climate and soils complete with limestone matched the Burgundian Terroir and the Pinot Noir or Spatburgunder can make some seriously great wines that will rival Burgundy.
This is the most elusive grape. It is relatively early ripening and extremely sensitive to terroir. Its perfect place on earth is the Cote d’Or in Burgundy. So haunting are great red Burgundy’s charms that growers everywhere try to emulate them. Pinot Noir is not just a one trick pony, it can make great reds, rosé, sparkling and even sweet wines, whites on occasion and I’ve tasted a decent fortified Pinot Noir too.