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Weingut Berchers Spätburgunder Trocken Holzfass 2013

The Experience

Drink When...
Moving to Deutschland
Listen To...
Neunundneunzig Luftballons by Nena
Think About...
Delicate souls
Drink With...
Shortcrust rabbit pie

The Oddbins Take

If you dissect the name ‘Spätburgunder’ – the German name for Pinot Noir – you can deduce two things: it ripens late (‘spät – think Spätlese; ‘late harvest’), and it was brought over to Germany from a certain wine-making region in France (guess which one).

Turns out this thin-skinned beauty absolutely thrives in the volcanic Kaiserstuhl region. Here it picks up a mineral edge that sets it aside from its Burgundian brother, and arguably makes it the cooler of the two.

Berry-scented and balanced, this red wine shows that Germany is definitely a home from home for this Gallic grape.

The Vital Statistics

Kaiserstuhl, Baden
Best Drunk Now & Over the Next 5 Years
Bottle Size
Regular - 750ml
Residual Sugar
3.7 g/l
Alcohol Units

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The Style

Pinot Noir (100%)
Light Full bodied
Dry Sweet

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  • Bercher Spatburgunder QbA Trocken Holzfass Germany Red Wine 2013
Bercher Spatburgunder QbA Trocken Holzfass Germany Red Wine 2013

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Jamie Goode on, 14/3/15: "Leafy green undergrowth edge to the floral black cherry fruit nose. Fresh, sweetly fruited cherry and berry fruit palate is ripe and quite sweet, but with silky texture, a hint of greenness and a drinkable personality. 89/100"

Decanter, May 2015: "From the 10th generation of winemakers in the Kaiserstuhl area, this scented Pinot Noir shows redcurrant and spice on nose and palate. A hint of oak comes through too but is very well-inteegrated. A great value wine with potential to omprove in the next few years."

The Bercher family emblem was first seen in Switzerland in 1457. For the last 300 years they have been based in Burkheim in the Kaiserstuhl area after Franz Michael Bercher built the winery there in 1756. The vineyards cover 25ha and 40% of their vines are Pinot Noir. The rest is made up by Cabernet Sauvignon, Riesling, Pinot Blanc, Pinot Gris, Chardonnay, Gewurztraminer, Muller Thurgau and Muscat. The aim is to have the wines show the regional characteristics of the Kaiserstuhl, doing so by careful craftsmanship and organic viticulture.

The Kaiserstuhl region in Baden is known for its volcanic soils, giving wines mineral qualities. Limestone is melted into the volcanic lava, making Pinot Noir a high-performing variety in this specific mountainous area.

Arne and Martin Bercher are the tenth generation of winemakers in the family. Arne is principally concerned with the indoors winemaking while Martin is in charge of the vineyard and outdoors. Although following family-tradition, the brothers add their own artisan approach, using modern know-how to produce wines rivalling those of Burgundy.

Following high standards in the vineyard and cellar, harvested grapes are handled gently to prevent damage. Pinot Noir undergo a fermentation on the skins, and thereafter malolactic fermentation. Before bottling, the wine is aged in various types of oak casks to assure a soft and flavourful finished product. No eggs or dairy are involved in the making of this Pinot Noir.

Red fruits dominate on the nose and palate and thanks to the volcanic soil, a fresh minerality is detected on the finish. Tannins and acidity are nicely balanced and a hint of oaky flavours comes through. Great food matches would be small game, birds, or a tender-cooked beef with a light brown sauce. This Spatburgunder could be kept up to 5 years after bottling.