Schwarzerde Spätburgunder Trocken 2022

Passionate with fresh red berries with a hint of coffee on the nose, this wine opens up to a palate of confit strawberry, fresh raspberry with a slight citrus kick. Beautifully balanced with oak ageing and an intense, lingering finish.

Excellent with a classic coq au vin, braised beef, pasta with red sauce or even some meatier fish dishes.

Best served at 15 – 18°C.

Gerald Hundinger, the current generation winemaker is committed to respect not only life and nature but also really good wines.

Kaiserbaum’s wines are produced on sandy soils with a core limestone layer providing copious amounts of minerals and structure to the earth to support the growth of vines. The vineyard is located in the Schwarzerde site where other varietals are planted.

• Vegan - Practising (Uncertified)

• Organic - Practising (Uncertified)

• Biodynamic - Practising (Uncertified)

3* Pioneer
This long-established, family-run estate in Germany’s Pfalz region is deeply committed to sustainable viticulture, guided by conviction rather than certification. Weingut am Kaiserbaum focuses on soil health, biodiversity, and long-term resilience, avoiding herbicides, prioritising organic and natural treatments, and maintaining strong soil management practices. The estate has been an early adopter of fungus-resistant grape varieties, helping to reduce chemical inputs while adapting to the realities of climate change. In the cellar, intervention is kept to a minimum to preserve the natural character of the fruit, with moderate sulphur use and vegan-friendly winemaking. Beyond the vineyard, the winery is a recognised partner for regional nature conservation and operates on 100% renewable electricity, reflecting a holistic and forward-looking approach to sustainability.

Red | Still | 75cl | 13.5% ABV | Contains Sulphites

Cellaring: Ready to drink now.

Vinification: This wine goes through a period of maceration to extract the flavour profile from the grapes as well as pull the intense red hue. The grapes then undergo a process of aging, post fermentation, in large wooden barrels to garner the slightly browned colour and the complexed aromas on the nose.