# Toreye Spätburgunder 2018 (2018)

- **Producer:** Weingut Eymann
- **Colour:** red
- **Type:** still
- **Grapes:** Spätburgunder
- **Region:** Pfalz, Germany
- **Style:** Natural
- **Alcohol:** 13.0%
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 15–17 °C
- **Aromas & flavours:** raspberry, red plum, red cherry, strawberry, cedar, cloves, toasted bread, vanilla, mushroom, tobacco, leather, earth

## About this wine

The Toreye Spätburgunder 2018 is a dry red wine from Weingut Eymann, located in the Pfalz region of Germany. It is crafted from 100% Spätburgunder (Pinot Noir) grapes, sourced from the producer's top vineyard sites, Mandelgarten and Sonnenberg, which are characterized by heavy loess soils. The 'Toreye' designation typically indicates a special selection within the Eymann portfolio. Weingut Eymann is recognized for its long-standing commitment to biodynamic viticulture and organic farming practices, with a focus on sustainable winemaking and expressing the unique terroir of its vineyards. The 2018 vintage benefited from a warm and dry growing season, contributing to the wine's structure and concentration.

## Interesting facts

- Grapes are from Dijon clones, a nod to Burgundy's Pinot Noir heritage.
- The winery is certified organic and practices biodynamic farming.
- Spontaneously fermented on the skins for enhanced complexity.
- Aged for 16 months in wooden barrels.

## Food pairing

The wine's medium-plus body and balanced acidity complement richer proteins like duck, venison, and lamb, cutting through their fat. Its subtle oak integration and fruit profile harmonize with earthy mushroom dishes and savory pork preparations. The tannins provide a good counterpoint to the protein, enhancing the overall dining experience.

## Wine making process

The Toreye Spätburgunder 2018 is produced by Weingut Eymann using grapes from their top vineyard sites. The winemaking process begins with hand-harvesting the Spätburgunder (Pinot Noir) grapes. The must is then spontaneously fermented on the mash, utilizing natural yeasts to develop complexity. Following fermentation, the wine undergoes an aging period of 16 months in wooden barrels. The winery adheres to biodynamic and certified organic farming practices, emphasizing sustainability throughout its viticultural and winemaking operations.