2017-C Borell-Diehl 'BD' Pinot Noir Trocken, Pfalz, Germany (750ml)
A Monthly Wine Club Selection
For those who perhaps have not been paying attention, this is a heads up – Germany is producing some really delicious Pinot Noir! Fresh, fruit-driven aromatics, Bright red fruit flavors, cherry, raspberry, with a hint of sage, cola and backing spice. The finish is juicy with fine-grained, slightly chalky tannin.
The Borell Diehl Pinot was all de-stemmed and made from estate-grown fruit. No commercial yeast was used—only native fermentation. The wine was aged in old, large format barrels (the youngest of which was 3+ years old) for 10-12 months and is certified vegan by the European Vegetarian Union. The timbered home that houses this family-owned estate in Hainfeld was built in 1619, but the estate in its current form is far more recent than that. In 1990 Annette Borell and Thomas Diehl married and created Borell-Diehl by joining their families' three wineries into one. Starting with a total of 5 hectares, they have since expanded to 35 hectares of vineyards, all within 3 miles of Hainfeld, about 1/2 hour drive from Deidesheim. Their holdings are a complex geology of loess, limestone, red sandstone, with deposits of minerally muschelkalk (limestone). Annette and Thomas' oldest son George is now poised to take over leadership of the estate. Having worked with important producers like Rebholz (Pfalz), Wittmann (Rheinhessen), and Von Volxem (Saar), as well as an internship in New Zealand in 2016, he continues the winery's focus on quality wines of extraordinary value. Sustainable farming is important to the family as they live among the vines. They do not use chemical pesticides or fungicides and there is no irrigation in the vineyards. Everything is done by hand in the vineyard and winery. George is garnering a great reputation for his winemaking and has won several awards recently. He is a young and energetic guy and it shows in the vineyards and the wines themselves. The Borell Diehl Pinot was all de-stemmed and made from estate-grown fruit. No commercial yeast was used—only native fermentation. The wine was aged in old, large format barrels (the youngest of which was 3+ years old) for 10-12 months and is certiﬁed vegan by the European Vegetarian Union.