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Baur au Lac Vins
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8105 Regensdorf, CH
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In Stock
Fläscher Pinot Noir
Vegan
Certified integrated production

Fläscher Pinot Noir

AOC Graubünden, Weingut Hansruedi Adank, 2018

750 ml
Grape variety: Pinot noir
Producer: Hansruedi Adank
Origin: Switzerland / Ostschweiz / Graubünden
Other vintages:
In stock
Article nr. 30166718
Grape variety: Pinot noir
Producer: Hansruedi Adank
Origin: Switzerland / Ostschweiz / Graubünden
Other vintages:

Description

Typical Pinot Noir nose, beautifully mature and dominated by touches of wild berries and blackcurrant. On palate the fruit is fully expressed through a smooth fleshiness with good intensity and subtle integrated tannins. The immediate pleasure of this flavour profile and the flexible structure of this wine make it a real pleasure to enjoy and share.

Attributes

Origin: Switzerland / Ostschweiz / Graubünden
Grape variety: Pinot noir
Maturity: 1 to 5 years
Serving temperature: 16 to 18 °C
Drinking suggestion: Cold fish dish, dried meat, Roast veal with morel sauce, Saddle of lamb fillet with herb jus, Crispy roast chicken, Bern meat platter with pickled cabbage, Cheese board
Vinification: short must fermentation, fermentation in steel tank, soft pressing
Harvest: hand-picking
Maturation: in steel tank, short cultivation
Volume: 13.5 %
Countries

Switzerland

Switzerland – A small country with enormous diversity

Switzerland is famous for its banks, watches, and cheese, but not necessarily for its wine. The Swiss didn't invent wine, but they have been extremely open and curious to it. Wine culture arrived in what is now modern Switzerland via several routes: from Marseilles to Lake Geneva and the Lower Valais region; from the Aosta Valley through the Great St. Bernard Pass to the rest of Valais; from the Rhone through Burgundy, across the Jura Mountains to Lake Constance; and from Lombardy to Ticino, and then on to Grisons.

Regions

Ostschweiz

Eastern Switzerland: an intriguing puzzle

Eastern Switzerland has long been positioned on the northern rim of the climate zone where the cultivation of popular Swiss varieties is possible. Due to a warming climate, the vineyards of Aargau, Zurich, Schaffhausen, Thurgau and Graubünden are now in the zone where varieties such as Müller-Thurgau or Pinot Noir succeed excellently. But even long-established, almost-forgotten varieties such as Elbling, Räuschling and Completer are experiencing a renaissance.

Subregions

Graubünden

Graubünden: Mecca for Burgundy varieties

Nowhere in Switzerland has a better ratio of first-class Pinot noir crops to cultivation area than Graubünden. The ageing philosophy of vintners here leaves its imprint even more than the subtle differences in terroir from one vineyard village to the next. In recent years, three Pinot types have established themselves here: the light and sweet Herrschäftler for everyday drinking, the selections aged in large wooden barrels or used barriques, and of course the premium selections of individual estates matured in barriques.

Grape varieties

Pinot noir

Blueprint of the terroir

No other variety expresses its terroir as precisely as Pinot noir. It is a sensitive, fragile grape. But when it succeeds, it gives the world some of its very greatest wine plants. It especially excels in Burgundy, where it has been cultivated for at least 700 years. Even in the middle ages, it was considered so precious that it was kept separate from other grapes so as to not diminish its value. The finest examples are delicate and fragrant with aromas of cherries and red berries. With maturity, notes of forest floor, leather and truffles enter as well. An irresistible fruity sweetness still shines through, even after several decades. The Pinot noir does well in cool locations: in Switzerland and in Germany, where it is known as Blauburgunder and Spätburgunder respectively; in Alsace and in South Tyrol, in Oregon, New Zealand and Tasmania. Not least, it yields fantastic champagnes. It is a wonderful culinary companion. With its soft tannins and charming bouquet, it meshes with everything, from Güggeli and cheeses to fried fish.

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