# Spätburgunder (Pinot Noir) (2023)

- **Producer:** Weingut Friedrich Becker
- **Colour:** red
- **Type:** still
- **Grapes:** 100% Spätburgunder (Pinot Noir)
- **Region:** Pfalz, Germany
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €20
- **When to drink:** Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** wild berries, dark cherries, red cherry, blackberry, spices, cedar, smoke, tobacco, forest floor, earth, mineral

## About this wine

Weingut Friedrich Becker's Spätburgunder (Pinot Noir) hails from the Pfalz region of Germany, near the French border. The estate, run by the Becker family for seven generations, is renowned for its pioneering spirit in producing high-quality German Pinot Noir. Founder Friedrich Becker Sr. overcame initial skepticism to establish the grape's potential in the region, a legacy continued by his son, Fritz Becker Jr. The wine's distinctiveness stems from its unique cross-border terroir, deep limestone soils, and a winemaking philosophy that blends tradition with a Burgundian-inspired approach. The estate's commitment to quality is reflected in its meticulous viticulture and the use of exceptional French oak barrels.

## Interesting facts

- The estate's label features a fox, referencing a fable about perseverance.
- Becker's Pinot Noir has been named Germany's best red wine eight times.
- The winery uses French oak barrels, some sourced from Burgundy's Domaine de la Romanée-Conti.
- Up to 70% of Becker's vineyards are located across the border in France.

## Food pairing

The wine's medium body, fine-grained tannins, and bright acidity create versatile pairings. Tannins bind with proteins in red meats, softening the wine and enhancing the meat's flavor. Acidity cuts through the richness of dishes, cleansing the palate. Earthy notes in the wine complement ingredients like mushrooms and root vegetables, while fruit notes can harmonize with sauces.

## Wine making process

Weingut Friedrich Becker's Spätburgunder is crafted through a meticulous process focused on quality and expression. Grapes are hand-harvested and destemmed before undergoing a maceration period of two to three weeks in open-top oak vats. Fermentation is carefully managed to extract color, aroma, and structure. Following fermentation, the wine is aged for a minimum of 12 months in French oak barrels, including some of exceptional provenance. Yields are restricted through heavy pruning to ensure grape concentration. The estate employs sustainable and partially organic viticultural practices, such as using ladybugs for natural pest control.