Mostly Pinot Noir, this fizzer is equal parts structured and smashable. It's got that upfront fruit that we want, allied with some savouriness and ample acidity. Summer drinks sorted, get some Korean Fried Chicken and bust this open.
From The Natty Boy
Pink fizz from the Mosel is not something I ever thought I’d sell, but hey-ho! Winemaker Ulli Stein is all about finding practically unfarmable Mosel Valley terroir and producing minimal intervention wines of grace and guile. This is mostly Pinot Noir, with some Cabernet Sauvignon and Merlot added in. This is very much an extreme climate for both Cabernet and Merlot, but depending on the way the river bends, it can create amazing suntraps, meaning that there are extreme levels of ripeness achievable for grapes of all colours. Farming is organic, and Stein has some enviably old parcels, with some vines aged over 100 years old, including some ungrafted vines that somehow survived phylloxera. This is tank fermented in the transfer or Charmat method a la Prosecco. The focus here is on zippy wines that are well and truly alive, with aromatic expression and generous fruit. He is not looking for any sort of extended lees contact flavours or character which makes complete commercial sense! I’d have this with something fried - fish and chips or chicken, banging!