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Pinot Noir Classic 2019

AOC Uetikon, Weingut Erich Meier, 750 ml

750 ml
Grape variety: Pinot noir
Producer: Weingut Erich Meier
Origin: Schweiz / Ostschweiz / Zürichsee
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Article nr. 30191719
Grape variety: Pinot noir
Producer: Weingut Erich Meier
Origin: Schweiz / Ostschweiz / Zürichsee


This Pinot Noir, grown on Lake Zurich, reveals a fresh fruity bouquet with aromas of raspberries and black cherries. On the palate it is balanced, elegant and smooth. Nice interplay between oak, sweetness and tannins.


Origin: Schweiz / Ostschweiz / Zürichsee
Grape variety: Pinot noir
Label: Vegan, Certified integrated production
Ripening potential: 2 to 7 years
Serving temperature: 16 to 18 °C
Food pairing suggestion: Apéro riche, Cold fish dish, dried meat, Meat terrine, Roast veal with morel sauce, Crispy roast chicken, Mushroom ragout
Vinification: fully destemmed, short must fermentation, fermentation in wooden barrel, cooling period
Harvest: hand-picking
Maturation: in used barriques, short cultivation
Bottling: filtration
Volume: 13.0 %
Note: Contains sulphites

Weingut Erich Meier

Erich Meier ist experimentierfreudig, innovativ, eigenständig und hat ein gutes Gespür für Trends. Manchmal arbeitet er Tag und Nacht, bis der Wein seine Vollendung erreicht hat – und seinem Qualitätsanspruch gerecht wird. Bei der Kelterung gehört er zu den Trendsettern, bei den Reben dagegen setzt er auf die alten, seit Jahrzehnten bewährten Sorten, die am Zürichsee optimal gedeihen. So kreiert Erich Meier in Uetikon am See fruchtige, charaktervolle Weine auf höchstem Niveau – und gibt damit dem Zürichsee-Wein eine neue Dimension, die Fachleute und Weinliebhaber gleichermassen überzeugt.


ERich Meier S
Grape variety

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.


Pinot Noir


Zurich: On the way to the top

With a cultivated area of 620 hectares, Zurich is the largest wine-producing canton in German-speaking Switzerland. The potential is great at prime locations on Lake Zurich and in the various river valleys. It is no surprise that a steadily increasing number of top wines are vinified here. The major variety is Pinot Noir. But white varieties also exceed exquisitely, such as Müller-Thurgau and the long-established Räuschling, as well as international varieties like Chardonnay and Sauvignon Blanc. The wine-producing canton of Zurich is currently experiencing the most sustained upswing in quality in its history.




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.


Ostschweiz S


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.


Schweiz S

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