Der Pinot Noir begeistert in der Nase mit einer eleganten Fruchtkomposition aus Sauerkirsche, Jostabeere und Preiselbeere. Am Gaumen zeigt er sich vielschichtig, mit großem Reifepotenzial und einer bemerkenswerten, finessenreichen Länge.
| Alcohol | 13.0% | |
| Vintage | 2020 | |
| Volume | 0.75l | |
| Winery | Weingut Martin Waßmer | |
| Rebsorte | Pinot Noir | |
| Vineyard | Maltesergarten | |
| City | Buggingen | |
| Region | Baden | |
| Country | Deutschland | |
| Stored | 27.02.2025 |
The name Heitersheimer Maltesergarten is documented around Heitersheim in the Markgräflerland. It also includes plots in the cadastral areas of Heitersheim and Gallenweiler. As a single site (Einzellage), the Heitersheimer Maltesergarten belongs to the large site (Großlage) Lorettoberg. The name is connected with former lands of the Order of Malta around Heitersheim. In addition, in Buggingen a designation Bugginger Maltesergarten is documented.
For the Heitersheimer Maltesergarten, a mean annual temperature of 10 to 11 °C and annual rainfall of 750 to 850 mm are given. Cooling night winds from the Black Forest reach the wine-growing site. Around 80 percent of the area has a gentle slope of 0 to 20 percent; the exposure is predominantly south to south-west. The relief is described as gently to distinctly undulating. The soils consist of loess and loess marl, beneath which are deep, calcareous loess soils.
From the Maltesergarten, Gutedel (Chasselas), Weißburgunder, Grauburgunder and Spätburgunder are documented. For the Bugginger Maltesergarten, Gewürztraminer and Ruländer are additionally recorded. Among the documented wines are dry Weißburgunder and dry Spätburgunder. The Spätburgunder comes from old vines and is designated as Qualitätswein.
The vineyards farmed by Walz are cultivated according to organic farming guidelines without synthetic fertilisers and chemical plant protection. For a Spätburgunder, grapes from old vines were selectively picked, harvested by hand and produced with very low yields. In a documented Weißburgunder, 20 percent of the wine matured for twelve months in Tonneau barrels. The stated Spätburgunder was matured with very little wooden ageing.
The winery Martin Waßmer is located in Bad Krozingen-Schlatt in the Markgräflerland region in Baden. The site in the south-west of Germany is close to the borders with France and Switzerland. The cultivated vineyards include, among others, the Schlatter Maltesergarten, the Staufen Schlossberg, the Ehrenstetter Ölberg and the Auggener Letten.
According to the winery, the Schlatter Maltesergarten receives an average of almost six hours of sunshine per day; at night, cool air flows in from the Black Forest. The soils there are characterised by limestone with a layer of loam and loess. The Ehrenstetter Ölberg likewise features limestone soils covered with loam and loess, while the Auggener Letten encompasses marl, limestone, conglomerate and Letten soils.
Viticulture in Schlatt is documented for the first time in 1298. Since 1997, the winery has been producing its own wines. The vineyards include vines aged up to 40 years. Some plots are planted with between 10,000 and 12,000 vines per hectare; the winery’s average yield is 40 hl/ha.
Cultivation is described as close to nature and gentle. The grapes are hand-picked, selected and sorted in the vineyard before they reach the cellar.
The documented grape varieties include Spätburgunder, Weißburgunder, Grauburgunder, Chardonnay, Gutedel, Sauvignon Blanc, Riesling, Gewürztraminer, Syrah and Frühburgunder. According to the winery, the style is influenced by Burgundy and at the same time is firmly rooted in the Markgräflerland region.
The wines are classified as Gutswein, Selection, Lagenwein and GC from selected top sites. For Gutswein, the maximum yield is 55 hl/ha, for Selection and Lagenwein 35 to 40 hl/ha, and for GC special selections 20 to 25 hl/ha.
For SW and GC wines, the winery uses spontaneous fermentation and matures in barriques or barrels made in the style of Burgundy. Selected red wines ferment spontaneously in open wooden vats, macerate slowly and mature for up to 18 months in barriques. The press and cellar building opened in 2016 has stainless-steel tanks for young Gutsweine.