# Pinot Noir Basis (2023)

- **Producer:** Weingut Enderle & Moll
- **Colour:** red
- **Type:** still
- **Grapes:** Pinot Noir
- **Region:** Baden, Germany
- **Style:** Natural
- **Alcohol:** 12.3%
- **Average price:** €18
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** cherry, raspberry, black pepper, smoke, cedar, cinnamon, nutmeg

## About this wine

Founded in 2007 by Sven Enderle and Florian Moll in Baden, Weingut Enderle & Moll achieved cult status by revolutionizing German Spätburgunder. Working out of a tiny garage with just three barrels, they challenged the region's traditional preference for high extraction and heavy oak, championing low intervention, whole-cluster fermentations, and organic farming. Sourced from younger vines planted on complex limestone, sandstone, and clay soils in Münchweier, the Basis bottling showcases pure terroir expression. The 2023 vintage marks a poignant milestone as the final vintage ever produced by the domain following severe labor constraints and frost events that led to its permanent closure.

## Interesting facts

- Enderle & Moll started in a small garage with only three barrels and grew into a globally acclaimed cult winery.
- The 2023 vintage is the final release by Enderle & Moll due to the estate's permanent closure in 2024.
- The winery aged its wines in used French oak barriques sourced directly from famous Burgundian domains like Dujac.
- Intentionally declassified as Landwein to preserve freshness, low alcohol, and raw terroir expression.

## Food pairing

This wine's bright acidity and subtle tannin structure excel with light meats and earthy ingredients like wild mushrooms. The crisp acidity cuts through fat in pork and duck without overwhelming the delicate flavor profiles of the food.

## Wine making process

Winemaking for Basis relies on minimal intervention and natural cellar practices. Grapes are hand-harvested from steep-slope vineyards in Münchweier. Fermentation occurs spontaneously using ambient wild yeasts, incorporating partial or full whole-cluster infusion with gentle pneumatic pressing to avoid harsh extraction. The wine is aged in second-hand French oak barriques sourced directly from top Burgundian estates to prevent dominant oak flavors. Bottling is carried out without fining or filtration, with minimal sulfur added.