Spätburgunder Kanzel

Limestone, weathered limestone, can also be found on the Ehrenstetter Ölberg, where the vines for the pulpit stand, facing almost exactly east, directly above a ... yes, exactly ... limestone lip. Somewhat in the shadow of the famous Möhlin - in fact, the pulpit is somewhat in the shade, so it is cooler than Möhlin. The French part of the vine material was grown by Dr. Henrik Möbitz in an elaborate sélection massale from the best genetic material, but the German clones also feel at home here and deliver the best fruit, of which a considerable proportion - slightly less than half - is crushed whole. As with the Bellen, fermentation starts as macération carbonique and ends as open mash fermentation with sensitive extraction in the form of pigeage. The majority of the barrels used are made from French wood, shaping this wine to perfection without negatively altering its aroma, allowing the terroir to take center stage. As always with Wasenhaus. Fleshy cherry fruit, those thick, fleshy, dark cherries whose juice tastes deliciously sweet and sour, which is exactly what the Kanzel smells like. But of course not only that, no, the fragrance is wonderfully multi-layered and ranges from these cherries to blueberries to raspberries, to flowers and, yes, even a little orange. Complex! Wonderfully fresh, not lean, no, athletic, you have to imagine the wine as a triathlete, powerful, but also wiry; it moves through the palate with a lot of energy and shows a firm structure, which makes it clear that this wine requires a little more patience than its neighbor, but even this cannot simply be tipped away. So this is a mighty impressive Pinot Noir that everyone who likes cool terroir, dancing wines will love. I LOVE this wine!