A Tour & Tasting at Weingut Geheimer Rat Dr. von Bassermann-Jordan

Deep in the heart of the Pfalz wine country, located just off the famous “Weinstrasse” (wine street), a 300 year-old estate watches over the nearby vineyards in anticipation of the upcoming harvest. The Weingut Geheimer Rat Dr. von Bassermann-Jordan has created a legacy of internationally acclaimed Rieslings within a small town called Deidesheim. I was fortunate to receive a tour and tasting at the estate with Sebastian Wandt, Sales Manager, in late August.

Our tour started with a drive into the vineyards where Bassermann-Jordan grows their grapes. The estate owns plots of vines within 10 "Erste Lage" (the equivalent to Premier Cru) and 10 "Grosse Lage" (Grand Cru equivalent) vineyards. This year was very hot, with little precipitation – very similar to the 2003 growing season. Harvest will be starting extra early this season; the week after my visit, in fact, to ensure the grapes are at optimum ripeness and to maximize concentration in the resulting wines. 

From there, we returned to the estate for a tasting. I was surprised to learn that Sauvignon Blanc is gaining momentum within the Pfalz region.

Bassermann Jordann’s Sauv Blanc is abundant with tropical fruits like underripe pineapple and passion fruit, alongside nuances of the traditional grassy notes towards the finish. Refreshing acidity and a clean finish make this wine perfect for those who prefer a more fruit-forward style of Sauvignon Blanc.

A drier style of Riesling is generally preferred within the community of the Pfalz, and this 2017 Deidesheimer Kieselberg Riesling represents this style well with racy acidity, and stony minerality mid-palate. Combined with a complex flavour profile of white peach, melon and a hint of tropical fruit, this is a must-try for anyone who loves dry Riesling!

My personal favourite of the tasting was the 2017 Deidesheimer Leinhole Riesling Spatlese. Incredibly fresh and clean, with ample stone fruit aromas, bright acidity and honeyed stone fruit leading into a long, lush finish. The wine is on the sweeter side as Spatlese means "Late Harvest", but not cloyingly sweet at all. This Riesling will pair extremely well with desserts like strudels and fruit pies, and is equally as delectable on its own!

From there, we journeyed into the cellar. Built in 1822, the cellar has expanded as the estate grew in both side and wine production. A full library containing wines of each vintage from 1880 onward is contained here, and is also fully functional with stainless steel tanks and aging racks for the winemaking process. 

Bassermann-Jordan's wines are widely available internationally and through North America and offer a wide range of Rieslings that will fit your palate, as well as other varietals including Sauvignon Blanc, Spatburgunder, even Sekt! Special thanks to Sebastian for the tour and tasting. I wish Bassermann-Jordann a successful harvest, and a successful vintage in their wines!

Cheers!

The Pinot Noir Project: A Look at Spatburgunder in Germany

I have always been intrigued by German Pinot Noir, but it was a past season of the Bachelorette that became the catalyst for this post. (I know, I know...please don't laugh too hard at me!) The season that featured Desiree Hartsock traveled to Germany, and LOTS of red wine was consumed there. As sure as I am that Dornfelder and Portuguesier were consumed in the mix, there was almost certainly some Spatburgunder in those glasses on the one-on-one dates. After watching that episode, it became my mission to taste as many bottles as I could find locally.

Pinot Noir vines were said to be brought to Germany by Burgundian monks in the 14th century, and the first indication of Pinot Noir in Germany was formally documented in 1470. The varietal struggled to produce notable wines until recently, when advances in clonal research, lower vineyard yields and barrel aging shifted the winemakers' focus to produce higher quality Spatburgunder. The best examples tend to be full-bodied and smooth, with the traditional red fruit aromas and vegetal/herbal hints consistent with the Pinot Noir grape. These wines pair well with ham, poultry, charcuterie and game meats.

Germany's winegrowing area consists of 10 sub-regions that produce a variety of grapes. The sub-regions that I am going to focus on include the Rheingau, the Rheinhessen and the Pfalz. I wasn't able to find a Pinot Noir from Baden here in Calgary.

Elegant and refined, Ernst Bretz's 2009 Spatburgunder was my personal favourite in the tasting. Fresh acidity and soft tannins wrapped around a flavour profile of raspberries, green olives, and a hint of resin. Paired well with roasted pork loin. 

The Weingut Hans Lang 2010 Spatburgunder contains notes of wild strawberries, forest floor and mushrooms. The acidity really comes alive on the back of the palate. Velvety tannins and a smooth finish round out the mouthfeel. Drink now as the wine is close to fully developed. Decant 30-45 minutes for the fruit flavours to open up.

Andreas Bender's 2011 Pinot Noir is fruit-forward and approachable, with expressive notes of raspberries, ripe cherries, earth, and a hint of wet stone. Refreshing acidity and silky tannins create a graceful structure that includes a long, sleek finish. I enjoyed it best on it's own. Drink now.

Spatburgunder still has a long way to go to compete with similarly priced AOP Bourgogne wines in the Western World, but you can find some great values locally that won't break the bank. Perhaps in the future, we may see more quality German Pinot Noir options on the shelves in North American wine stores. Until then, the choices are limited but definitely worth exploring.

Prost!