Dominik Sona aims for a light-bodied, traditional Pfalz Spätburgunder here – ripe but with modest alcohol and good acidity. The fruit is destemmed and then wild fermented in stainless steel. After 3-5 weeks they drain the tank and press the skins, then blend it into old barrels. Natural malolactic conversion. After 20-26 months the wine is racked, given a light filtration and bottled.
“Man, I like good German Pinot Noir. Something bony and direct about it, but pleasure-giving nonetheless. Pfalz does a good job when at the apex. Koehler-Ruprecht sits in that zone… Strong and vivacious bouquet of ripe cherries, tomato leaf, faint clove, lots of floral character. Crisp acidity and crunchy tannins, juicy cherry juice, pomegranate touches, just delightful with a mix of sweet and pleasingly sour flavours jostling. Touches all the pleasure zones and describes itself in fine wine paradigms. A coup!” 93 Points – Mike Bennie, The Wine Front