Today’s Pinot Noir comes from a prominent German estate, surrounded by vines planted in 1300 by the same order of Cistercian monks who established vineyards in Burgundy! Smack in the prime territory of Ortenau, a sub-appellation of Baden, just south of the town of Offenburg—this is where Germany’s best Pinot Noir hails from. 
When I’m blind-tasted on international Pinots, time and again I’m finding the greatest price-to-quality ratio coming out of Germany; today’s 2015 from Schloss Ortenberg is a sterling example. Although most of German wine country falls within Europe’s Zone A—the coolest band of growing zones—Baden, the southernmost wine region in Germany, falls within Zone B, along with Alsace and Champagne (among others). It’s still an under-explored source of ethereally delicious Old World Pinot Noir, most of which—like today’s—remains scandalously inexpensive given its quality. Not only did I appreciate the tension, perfume, and perfect balance of fruit and minerality in Schloss Ortenberg’s “Granit,” I can only imagine how the fortunes of Baden Pinot Noir will rise as global temperatures do the same. Is German Pinot Noir the future? We’ll see, but I’m more than happy with what I can get in the present for just $29!
The 2015 “Granit” was hand-harvested and the clusters were de-stemmed before a short ‘cold soak’ and native yeast fermentation in stainless steel tanks. The wine then aged in barriques for 18 months prior to bottling. In the glass, it shows a saturated dark ruby core, with wild berry fruit aromas, dark, crushed rock, black underbrush, and deep woodsy undertones—like freshly pulled ferns, like you’re on the forest floor and you’re pulling up and wild berries and ferns. Medium plus in body, the wine has a rich texture and is incredibly perfumed, showing freshly cut flowers and Alpine herbs. It is loaded with freshness with perfect tension, akin to the experience of drinking great Burgundy. This is a Pinot Noir to enjoy now and for the next 5-7 years, but don’t be afraid to forget it in the cellar for a decade. I’d recommend serving in large Burgundy stems and serving alongside your favorite rendition of German sausages, like bratwurst with potatoes and cabbage.