Winery Ernst Sebastian - Ahrweiler Rosenthal Spätburgunder

Winery Ernst SebastianAhrweiler Rosenthal Spätburgunder

The Ahrweiler Rosenthal Spätburgunder of Winery Ernst Sebastian is a wine from the region of Ahr.
This wine generally goes well with
The Ahrweiler Rosenthal Spätburgunder of the Winery Ernst Sebastian is in the top 0 of wines of Ahr.

Details and technical informations about Winery Ernst Sebastian's Ahrweiler Rosenthal Spätburgunder.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Durif

Powerful, deeply coloured reds with an inky, near-black robe, firm tannins and dense palate. Intense aromas of blackberry, plum, blackcurrant, black pepper, chocolate, spices and balsamic notes. Fine ageing potential. Near-extinct in France, it became a star as Petite Sirah in California (Napa, Lodi, Paso Robles) and is emblematic of Rutherglen, Australia. French variety created in 1880 by François Durif in the Isère (spontaneous cross of Syrah × Peloursin).

Informations about the Winery Ernst Sebastian

The winery offers 16 different wines.
Its wines get an average rating of 3.7.
It is in the top 10 of the best estates in the region
It is located in Ahr

The Winery Ernst Sebastian is one of of the world's greatest estates. It offers 10 wines for sale in the of Ahr to come and discover on site or to buy online.

Top wine Ahr
In the top 70000 of of Germany wines
In the top 1000 of of Ahr wines
In the top 500000 of wines
In the top 950000 wines of the world

The wine region of Ahr

Small German valley south of Bonn, the country's largest contiguous single red-grape zone. Signature Spatburgunder (Pinot Noir) (>60%): elegant, structured reds with signature notes of cherry, raspberry, wild strawberry, undergrowth and sweet spice, silky tannins and taut freshness — Burgundian style in an improbable climate. Also early Fruhburgunder, fleshier. ~560 ha on steep slopes over schist and slate, sheltered temperate microclimate.

The word of the wine: Lies

A deposit formed by dead yeast after fermentation. Some white wines are aged on their lees, which makes their aromas and structure more complex and richer.

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