Pinot Noir has been cultivated at the Eberbach monastery for centuries, the vines believed to have been brought from Burgundy by the Cistercian monks.
The Pinot Noir grapes are selected from vineyards in the villages of Rudesheim and Assmannshausen. After fermentation in stainless steel, the wine is matured in 1,200 and 2,400 litre oak barrels for around 12 months.
The nose has classic gamey and savoury aromas of a gently evolved European Pinot Noir with lightly perfumed, red berry notes. Delicate wild strawberry and bramble characters on the palate are balanced by fresh acidity and supple tannins to give an elegant mouthfeel.
