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Baur au Lac Vins
Adlikerstrasse 272
8105 Regensdorf, CH
+41 44 777 05 05,
information@balv.ch
In Stock
3 BAR Pinot noir
Certified integrated production

3 BAR Pinot noir

AOC Schaffhausen, Weingut zum Talheim, 2016

750 ml
CHF 24.50
Grape variety: Pinot noir
Producer: Hansruedi Adank
Origin: Switzerland / Ostschweiz / Schaffhausen
Other bottle sizes:
CHF 24.50
In stock
Article nr. 30177716
Grape variety: Pinot noir
Producer: Hansruedi Adank
Origin: Switzerland / Ostschweiz / Schaffhausen
Other bottle sizes:

Description

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.

Attributes

Origin: Switzerland / Ostschweiz / Schaffhausen
Grape variety: Pinot noir
Maturity: 1 to 5 years
Serving temperature: 16 to 18 °C
Drinking 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
Harvest: hand-picking
Maturation: in used barriques, partly in steel tank, short cultivation
Volume: 13.0 %
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

Schaffhausen

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.

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.

Epicurean profile
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