You must pay attention to this release of Bernhard Huber Schlossberg. It has just been released in Australia but my mail on the 2016 vintage is it is one of the best around. In general, I find the Huber Schlossberg to be the “Goldilocks” wine. It has the perfume, intensity and yumminess all in balance. It does need time int he bottle though.
Bernhard Huber Schlossberg Grosses Gewachs 2016 Wine Review
Tasted by Anne Krebiehl MW(at Wiesbaden, 26 Aug 2018)
Part of Top Pinot Noir wines outside Burgundy – Updated
“After the untimely death of his father Bernhard, young Julian Huber has continued in an even finer vein. Grown on a steep slope of weathered fossil limestone, this starts with restraint and leads onto a taut palate that reverberates with red-fruited verve and freshness. The tart fruitiness seems layered, presenting wave after wave of aromatic purity. A fine, firm, silken veil of tannin holds everything in place. The flavours echo long. Drinking Window 2022 – 2035”
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 around 65% is Pinot Noir. Huber’s base of Malterdingen has a wonderful Pinot Noir tradition having seen the Cistercian monks bring the traditional grapevine 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.
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.
When you think of the wines of Germany, most likely you will think of the off-dry Rieslings of the Mosel. And with great reason too. They are delicious. But Germany has many regions and styles. Sure Riesling is the king of the quality wines. But the further south you go, the more you can find Spatburgunder. Or as we know it Pinot Noir. Carried there by the same monks who planted out Burgundy. The Pinot Noir in recent history has improved out of sight.
Wine is the result you get from fermented grape juice. There is proof of wine production dating back 8000 years ago. Fashions, innovations and many other factors have influenced the way wine has evolved over the years.
The wine grape is pretty special. It contains everything you need to make grape wine. Except for the yeast, which lives on the outside of the skins.
Human inputs can influence the final product. This includes the viticulture (growing) choices. And the winemaker can shape the wine to a point too.
The best wines of the world often refer to terroir. This is a French term that refers to all the climatic, geological and topographical influences on a specific piece of land. And it is true that neighbouring vineyards, grown identically, can taste noticeably different.
Fun fact; most of the colour for wines comes from the skins. There are only a handful of grapes that have red juice. Alicante is the most well known of these grapes.
By macerating the juice on the skins the wine gains tannins, and flavours. There are also certain compounds that change the chemistry of the wine too.
Red wines tend to have higher alcohol. More tannin and more oak flavours compared to other styles of wine. But the thousands of grapes and terroirs they grow in influence this.