3 BAR Pinot Noir 2018
AOC Schaffhausen, Weingut zum Talheim, 1500 ml
This Pinot Noir from Schaffhausen has aromas of black cherry, mashed strawberries and a light scent of coffee and cardamom from a wood-ageing that remains in the background. Violets and roses complete the delicate bouquet. On palate, freshness and solid tannins make for a full body and a fiery finish with spices and black fruits. 3 BAR is the result of a collaboration between Moni and Andy Rahm (Weingut zum Thalheim), Hansruedi Adank and Baur au Lac Wines.
A product of the Marc Almert Selection
With the Marc Almert Selection, the ASI Best Sommelier of the World 2019, presents you a personally compiled selection of wines that inspire and touch him.
Marc Almert about the 3 BAR Pinot Noir
When sommeliers from other countries ask me which grape variety will bring international success for Swiss wines, my answer is always the same: Pinot Noir. So I am all the more delighted that this Pinot is being made exclusively for us. 3 BAR is a collaborative project between the Rahm family from Hallau, the winegrowers Patrick & Hansruedi Adank from Fläsch and us at Baur au Lac Vins. Made from grapes grown in clay and loamy soils, it has a distinctive dark fruit bouquet with a hint of coffee and makes a very balanced impression on the palate, with discreet tannin and a pleasant acidic kick. It can be enjoyed solo or with any number of light meals, especially savoury dishes.
|Origin:||Switzerland / Ostschweiz / Schaffhausen|
|Grape variety:||Pinot noir|
|Label:||Vegan, Certified integrated production|
|Ripening potential:||1 to 5 years|
|Serving temperature:||16 to 18 °C|
|Food pairing suggestion:||Whitefish fillets à la meunière, Whole baked fish, Roast veal with morel sauce, Calf's kidneys with mustard sauce, Crispy roast chicken, Spicy hard cheese|
|Vinification:||fully destemmed, short must fermentation|
|Maturation:||in used barriques, partly in steel tank, short cultivation|
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.
Schaffhausen: the elegance of the north
The northernmost vineyards in Switzerland are located in wine-growing villages such as Thayngen and Schleitheim. Nevertheless, the high quality Pinot Noir selections from here show an amazing richness and fruit. To express solidarity with this leading red variety, the wine-growing canton gained the name “Blauburgunderland.” The red variety occupies around 70 percent of the total cultivation area of 500 hectares, where it yields wines of astounding diversity.
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.
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.