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Ziereisen, "Schulen" Pinot Noir Baden 2016

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93 points Falstaff
"Black cherry and cassis, blueberry compote. A very clear fruit. Some herbs with air. Completely transparent in the mouth, not a gram of fat too much, grainy tannins coupled with lime minerals, immense density, juicy background, great wine for storage."

92 points Wine & Spirits
"From a parcel of stony limestone, this is succulent with juicy cherry flavors. It feels fresh and lively, with a streak of lemon-peel acidity that illuminates the wine’s foresty herbal spice."

Jancis Robinson
"Hand-harvested, spontaneous fermentation, unfiltered. 24 months in mainly old large oak. RS 0.7 g/l, TA 5.9 g/l. 
Mid crimson with some blueish notes. Really very intense on the nose. Beautiful balance and composure. Pure, ambitious (Nuits rather than Beaune) Pinot flavours with hardly any sweetness. But still quite a bit of grip. You could drink this with food now but you’d be well advised to wait17/20 points."

Vinous Reverie Notes
There are very interesting and lively aromas of plums, rich peaches, and cherry compote. The rich aroma profile then progresses into rich flavors as well of ripe cherries, candied plums, and hints of raspberries. The "weight" of the aromas and flavors are then elegantly complemented by a perfectly balanced medium mouthfeel. Sweet tannins then further complement the flavors and create a very memorable finish. What is also remarkable and interesting about this wine is that it is aged 21 months in new oak barrels. I am not a fan of using much new oak at all and to not have tasted the usual intrusion of new oak into the natural flavors of the wine shows Hanspeter Ziereisen's creativity and artistry at work as well as his astute choice of only using local coopers for all of his barrels. The richness of the wine also results in some additional food pairings. A full list would include Filet Mignon, NY Steak, Roast Beef, short ribs, veal chops, lamb, duck, venison, grilled sausages, grilled salmon and tuna, grilled chicken, Mexican food, Asian Beef and Pork dishes, mild Indian curries, grilled vegetables, and rich and hard cheeses.


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Pinot Noir
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