# Weingut Friedrich Becker Spätburgunder (Pinot Noir) (2022)

- **Producer:** Weingut Friedrich Becker
- **Colour:** red
- **Type:** still
- **Grapes:** Pinot Noir
- **Region:** Pfalz, Germany
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €25
- **Vegan:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 15–18 °C
- **Aromas & flavours:** red cherry, raspberry, vanilla, cloves, earth, mushroom, tobacco

## About this wine

Weingut Friedrich Becker is a family-owned estate in the Pfalz region of Germany, renowned for its dedication to Spätburgunder (Pinot Noir). Situated in Schweigen, near the border with Alsace, France, the winery's vineyards uniquely span both countries. This distinctive location, coupled with the region's shell limestone soils, contributes to the character of their wines. The Becker family has a long history in viticulture, with the current generation, led by Fritz Becker Jr., continuing a legacy of quality. Fritz Jr.'s international winemaking experience informs his approach, which emphasizes instinct and tradition over fleeting trends. The estate is a member of the VDP (The Association of German Quality and Prädikat Wine Estates), with some of their top single-vineyard sites classified as VDP.GROSSE LAGE®.

## Interesting facts

- Vineyards straddle the German-French border.
- Estate has two monopole vineyards: Sankt Paul and Heydenreich.
- Winery is a member of the prestigious VDP.
- Known for its iconic fox logo.

## Food pairing

The wine's medium body and fine tannins complement proteins like duck, lamb, and beef, while its bright acidity cuts through richer sauces and fatty elements. Earthy notes in the wine can echo those found in dishes with mushrooms or root vegetables.

## Wine making process

Weingut Friedrich Becker employs a winemaking philosophy centered on instinct and tradition. Grapes are hand-harvested to ensure quality. Fermentation is allowed to proceed naturally, without rushing the process. The wines are aged, with a notable use of small oak barrels (barriques), and top red wines are typically cellared for an extended period before release, allowing for development and integration of flavors and structure.