Pinot Noir "Estate" 2017 (OF, NF)

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This cuvee sources fruit from younger vines across all of the Ziereisen vineyards.  Aromas include dark cherries, dark plums, blackberries, boysenberries, and hints of dark chocolate.  Flavors include blackberries, dark plums, blueberries, and hints of raspberries.  There is a medium body, perfect balance and acidity, and a refreshing medium to full finish.

 

Food pairings would include short ribs, beef stew, pasta with meat sauces, rack of lamb, pork tenderloin, mild sausages, cassoulet, coq au vin, shrimp, clams, mussels, seafood pasta dishes and soups, Mexican beef and pork dishes, tamales, carnitas, and mild to medium cheeses.
 

Pinot Noir "Tschuppen" 2017 (OF, NF)

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There are an interesting variety of aromas including lemony roses, dark plums, blackberries, dark cherries, and dark chocolate.  Flavors are also an interesting mix of raspberries, blackberries, dark cherries, and a hint of chocolate.  There is an elegant medium body but with a feeling of extra “fullness” along with perfect balance and acidity.  Also notable are perfectly balanced tannins on the finish and a refreshing dose of limestone minerality throughout the palate and finish.

 

The variety of aromas and flavors also result in very extensive and versatile food pairings which would include Filet Mignon, New York Steak, Roast Beef, beef stew, beef stroganoff, veal chops, wild boar, venison, elk, duck, tuna, mussels, clams, shrimp, paella, cassoulet, Coq au Vin, pasta with meat sauces, charcuterie, Indian Tandoori dishes, chili verde, Mexican beef dishes, anything with mushrooms (Risotto, pasta, etc.), and mild cheeses.

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Pinot Noir "Talrain" 2018 (OF, NF)

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The Talrain is from one of the higher vineyard sites at around 1,500 feet.  Soil composition is mainly from limestone but with elements of clay and iron.  The minerality creates interesting aromas of rich cherries and forest floor along with flavor hints of cherries and strawberry jam.  The medium mouthfeel is an elegant entry but the wine then makes even more of an impression as it fully saturates your entire palate with flavors and refreshing minerality.  This wine is perfectly balanced between its flavors, tannins, and acidity.

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Food pairings would include Filet Mignon, NY Steak, roast beef, short ribs, veal chops, lamb, grilled salmon and tuna, grilled chicken, Mexican food, Asian Beef dishes, creamy Indian curries, grilled vegetables, potato casseroles, and hard cheeses.

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Pinot Noir "Schulen" 2016 (OF, NF)

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There are very interesting and lively aromas of plums, rich peaches, and cherry compote.  The rich aroma profile then progresses into rich flavors as well of ripe cherries, candied plums, and hints of raspberries.  The "weight" of the aromas and flavors are then elegantly complemented by a perfectly balanced medium mouthfeel.  Sweet tannins then further complement the flavors and create a very memorable finish.  What is also remarkable and interesting about this wine is that it is aged 21 months in new oak barrels.  I am not a fan of using much new oak at all and to not have tasted the usual intrusion of new oak into the natural flavors of the wine shows Hanspeter Ziereisen's creativity and artistry at work as well as his astute choice of only using local coopers for all of his barrels.

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The richness of the wine also results in some additional food pairings.  A full list would include Filet Mignon, NY Steak, Roast Beef, short ribs, veal chops, lamb, duck, venison, grilled sausages, grilled salmon and tuna, grilled chicken, Mexican food, Asian Beef and Pork dishes, mild Indian curries, grilled vegetables, and rich and hard cheeses.

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Pinot Noir "Schulen" 2018 (OF, NF)

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Aromas include dark cherries, dark plums, ripe strawberries, ripe raspberries, pomegranates, and blackberries.  Flavors include dark cherries, dark plums, blackberries, boysenberries, and hints of dark chocolate.  There is an elegant medium to full body, perfect balance and acidity, and a lush, rich, and long lingering finish.

 

Food pairings would include Filet Mignon, New York Steak, Roast Beef, short ribs, beef stew, veal chops, pork chops and roast pork, rack of lamb, elk, grilled chicken, cassoulet, salmon, tuna, swordfish, shrimp, clams, mussels, seafood pasta and fish soups, Asian beef, pork and chicken dishes, lamb curries and Tandoori dishes, Mexican beef and pork dishes, charcuterie, and medium, rich, and creamy cheeses. 
 

Pinot Noir "Rhini" 2015 (OF, NF)

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The Rhini is quite elegant but it is introduced by seemingly simple aromas of very fresh cherries and strawberries.  Flavors of rich cherries and dark plums then follow and are perfectly balanced with the wine's medium mouthfeel.  What is most remarkable, however, about the Rhini is how all of its components combine into a very refreshing sensation of fully saturating all of your taste buds and back palate with its perfect acidity and minerality.  This is another perfectly crafted Ziereisen wine and has been aged 22 months in used oak barrels.

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Food pairings would include Filet Mignon, NY Steak, Roast Beef, short ribs, veal chops, roast pork, pork tenderloin, lamb, duck, venison, grilled salmon, roast chicken, Mexican food, Asian Beef and Pork dishes, mild Indian curries, vegetable casseroles, and soft and rich cheeses.

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Jaspis "Zipsin" Pinot Noir 2019 (OF, NF)

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The Jaspis wines are an example of Hanspeter’s insight and creativity in seeing the potential of all the treasures patiently maturing in his cellar as he will select from various maturing wines to create Jaspis cuvees.  The aromas of the Zipsin are mainly dark cherries, strawberries, ripe raspberries, and hints of cocoa but all with deeply penetrating characteristics.  Flavors include dark cherries, pomegranate, strawberries, and hints of raspberries.  There is an elegant medium to full body, a contrast between rich expressive fruit and what seems to be subdued acidity but which are both perfectly balanced, and an almost lush and rich full finish accented by sweet tannins.

 

Food pairings would include Filet Mignon, New York Steak, Roast Beef, short ribs, veal chops and roast veal, lamb chops, pork chops and roast pork, elk, duck confit, grilled chicken, salmon, tuna, clams, mussels, paella, Asian beef, pork, and chicken dishes, lamb curries, Tandoori dishes, Mexican beef and pork dishes, charcuterie, and medium, rich, and sharp cheeses.

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Syrah "Gestad" 2019 (OF, NF)

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Aromas start out with notes of rich dark cocoa and progress into dark fruit notes of dark cherries, dark plums, blackberries, and boysenberries.  Flavors include dark cherries, dark plums, pomegranate, and blackberries.  The body seems medium but with more depth across the palate, there is a subtle balance between the rich fruit and just enough acidity, and then a long and lingering finish.

 

Food pairings would include New York Steak, Rib Eye, Roast Beef, short ribs, beef stew, lamb chops, veal chops, pork chops, grilled and roast chicken, duck confit, cassoulet, salmon, tuna, shrimp, paella, Asian beef, pork, and chicken dishes, lamb curries, Tandoori dishes, Mexican beef and pork dishes, tamales, charcuterie, and mild, medium, and creamy cheeses.

 

Grauburgunder 2016 (OF, NF)

 

​Grauburgunder is the German name for Pinot Gris and this wine has aromas of pineapple, lychee, kiwi, white flowers, and ripe juicy apples and flavors of honeydew melon, mild pear, along with hints of pineapple, mild lemon, and tangerine.  There is a light to medium mouthfeel along with perfect balance, light acidity, and a refreshing saturated finish.

 

​Food pairings would include sole, shrimp, scallops, crab, sea bass, halibut, seafood salads, lobster bisque, fried anchovies, smoked salmon, pork, veal, baked chicken, creamy pasta dishes, Asian noodles, green papaya salad, mild curries, pasta  salads, salad nicoise, light green salads, quiche, frittatas, hummus, baba ghanoush, and creamy vegetable dishes.

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Gutedel “Heugumber” 2019 (OF, NF)

 

Aromas include white flowers, camellia, honeysuckle, white peaches, green apples, and hints of lime zest.  Flavors include white peaches, yellow apples, honeydew melon, and kiwi.  There is a fully saturated medium to full body, perfect balance and acidity, and a long and lingering full finish.

 

Food pairings would include sole, crab, scallops, branzino, turbot, seafood pasta and salads, veal, pork, baked chicken, creamy chicken dishes, creamy pasta dishes, Asian pork, chicken, and noodle dishes, Asian vegetable salads, Thai food, creamy yellow curries, pork and chicken enchiladas and tamales, chile verde, and mild, medium, and creamy cheeses.

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