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Meyer-Nakel Sonnenberg Grosses Gewachs 2019

The name Sonnenberg speaks for itself
Pinot Noir (Pinot Nero)
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Red Fruit, Black Fruit, Pepper / Spice, and Herbal, Toasted, Sweet Spice, and Leather / Earthy

BODY: Medium -
DRYNESS:
Very Dry
ACIDITY:
Medium
TANNIN:
Medium
ALCOHOL (%):
Pronounced (12-14%)

Origin: Ahr, Germany

Grape Varietals:
Pinot Noir (Pinot Nero)

Winemaking:
Organic
Whole Bunch, Crushed, Wild yeast, and On Lees Ageing

Maturation: 19-24 Months Oak Barrels and Bottle Ageing

Awards:

WESTERN FOOD PAIRING
Poulet, Grilled Seafood, Tomato Based Pasta

ASIAN FOOD PAIRING
Chicken rice, Claypot chicken, Braised Pig Trotter

Description

Meyer-Näkel Sonnenberg GG 2019

Grape Varietals & Region: The name Sonnenberg speaks for itself. 95% are steep slops, ideally facing south towards the sun and offering the best conditions for Pinot Noir. Due to its southern orientation and favorable slope, the Sonnenberg in Bad Neuenahr, located at 100-150m above sea level, is one of the preferred locations that benefit from high solar radiation and a favorable microclimate. The soil is a skelett-rich conglomerate of greywacke to greywacke slate mixed with loam proportions through hanging loam to loess and loess loam. One almost 5 meters high. The demolition edge in the lower area of the layer clearly shows the type of soil. Scientific studies have shown this to be the warmest place in the entire Ahr valley. The predominant grape variety Pinot Noir results in massive, voluminous wines that retain a fruity, elegant character due to the stone content of the soil.

Taste Profile: Complex wine with earthy, herbal and pronounced fruity aromas. Dark and red berries, a little cherry with pepper and malt combine with a fine acidity and clear minerality to form a full-bodied wine. A Pinot Noir with fine tannins, good substance, persistence on the palate and a juicy mineral finish.

Winemaking Process: Old vines, sustanable vineyard work, consistent yield reduction and careful hand-picking form the basis for this wine. The yield is around 30hl/ha. The grapes are gently transported to the winery in small boxes, spontaneius fermentation, 20 days maceration time on the mash, ageing in barrique (70% new wood content) on the fine yeast for 18 months, then 6 months in bottle storage. Unfiltered bottling.

 
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