Weinbach Alsace Clos des Capucins Pinot Noir 2023 cest-pas Fermentation with indigenous yeasts in

Fermentation with indigenous yeasts in oak barrels (up to 20% new) for eight to 10 weeks at temperatures of 18-20°C

Here the slate is reddish-brown and scattered quartz glitters in the stones

Mataro and Viognier - an old-world blueprint reimagined through a Yarra Valley lens

Drink well chilled with a wide range of seafood

Weinbach Alsace Clos des Capucins Pinot Noir 2023 cest-pas Fermentation with indigenous yeasts inBiodynamic. The standard of Weinbachs Pinot has gone through the roof. There are now five single vineyard Pinots in the range. The Clos des Capucins bottling leans towards early ish drinking, with quality pitched towards the village level wines of Burgundy. Stylistically, it can equally resemble the high grown Pinots from the Jura or even the best German Pinots as much as those of the Cte dOr. The fruit fermented spontaneously with 20% bunches and