A pretty, translucent ruby colour with earthy, strawberry fruit and a light pepperyness on the nose.
Mouthwatering acidity balances the moderate gentle ripe tannins and elegant, pure, somewhat savoury
Serve with a traditionally Coq au Vin. Roast chicken or young game birds and equally good with pasta
bakes or wild mushroom linguineSuitable for vegansSuitable for vegetariansThe grapes come into the winery as whole bunches because the Vallets believe that destalked wines
lose their colour too quickly. The first 10cm of each barrel is filled with grapes which are crushed by
foot, the barrel is then topped up with whole bunches and fermentation starts naturally after 2-3 days.
Since yeasts are an expression of the individual vintage and vineyard, no artificial yeasts are used. 3-4
times a day the pulp is trodden by foot to further extract colour and flavour. The wines are left in open
top fermenters until the cap sinks then decanted into 20-30% well-toasted new oak (a small percentage
compared to most). After 15-20 months the wine is racked, blended and lightly fined. Wines are not
filtered but checked by candlelight, then bottled directly from barrel by hand on a cask by cask basis.
Aromas of bright strawberry fruit. Fresh and juicy red berry characters on the palate with savoury and
spice notes, all backed by supple tannins.Approximately 70% of the Pinot Noir is kept in stainless steel, whilst 30% spends 3-4 months in 500-
900 litre old oak barrels - for micro-oxygenation.
Food match: Drink with crispy duck pancakes or char sui pork dishes.Weingut Messmer, in the Pfalz region, was founded by Herbert and Elizabeth Messmer in 1960. It's situated in Burrweiler, in the south-west of Germany, less than 50 miles from the border with France and to the north-west of Stuttgart. The yellow sandstone buildings had already been home to winemaking for around 250 years before they arrived.It's still in the family's hands today, with son Martin overseeing the estate alongside his brother Gregor, who supervises production in the vineyard and winery. Their vineyards cover 27 hectares, with around two-thirds of the area planted with white varieties (predominantly Riesling, Pinot Gris and Pinot Blanc) and the rest with red varieties (Pinot Noir in the main).The terroir is made up of seven different soil types: slate, red sandstone, granite, limestone, loam, sand and 'muschelkalk' - a calcareous soil with substantial deposits of fossilised mussel shells. Gregor works to preserve the health and mineral content of the soils - they use only organic fertilisers, and in 2011 they began the biodynamic cultivation of some sites. In the winery fermentations are cool, slow and small batch; grapes are only ever partially de-stemmed; and wines are bottled without fining and with only the gentlest filtration.