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Adams Ingelheim Spätburgunder Heerweg 2021

$100.73
$95.70  -  Save 5%   with 6 bottle case  
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Replacement or refund offered if bottles are faulty or damaged. All our deliveries are insured against loss, however you must notify us in a reasonable amount of time.

About this Wine

Tasting note: In the glass, the dry Pinot Noir Heerweg from Simone Adams
shines in an intense ruby ​​red. The bouquet smelled wonderfully of cherries, red berries, elderberry, spices, chocolate, as well as cool, ethereal, balsamic, herbal notes. In the mouth full of finesse and elegance. Very juicy, with a nice body and a fine, supple tannin structure. The mild acid brings a nice freshness and tension. Note: The Heerweg vineyard is located below the “Auf dem Haun” location, at the end of the slope. The subsoil there consists predominantly of limestone with a loess-clay layer. The Pinot Noir grapes are selectively harvested and brought to the winery in small boxes. There they are partly destemmed. The blacks not only accelerate fermentation, they also deacidify the wine, resulting in a mouthfeel that is both dense, slim and fresh. The mashing time is up to three weeks. Spontaneous fermentation and malolactic acid degradation in barriques with a new wood content of up to 20 percent. Subsequent maturation phase for 18 months. Clarification through sedimentation. No filtration before final filling to the bottle. Simone Adams does not use any fining or stabilizing agents. Only a very small amount of sulfur is added. Food recommendation: Tastes best with braised ox cheeks or hard cheeses such as Comté, Gruyère, Manchego and Parmesan.

Type Red Wine
Varietal(s) Spatburgunder
Country Germany
Region Ingelheim
Brand Adams Ingelheim
Vintage 2021

About German Wines

Germany is the world’s northernmost fine wine producing region and thus requires its vines to endure some of the coldest temperatures. Fortunately, the country’s star variety, Riesling, does well in cooler climates and can survive even these freezing winters.

Germany Riesling is classified by ripeness at harvest which is also used to indicate the wine’s level of residual sugar. Picking earlier means the grapes have less time to ripen and the corresponding wines will be on the drier side; while picking later gives the grapes the opportunity full ripen and produce a lusciously sweet Riesling. The classifications from driest to sweetest: Kabinett, Spätlese, Auslese, Beerenauslese, Trockenbeerenauslese and Eiswein (ice wine). While not as common to age white wines outside of Chardonnay, top tier German Rieslings can be aged for decades.

Other notable white grape varieties produced in Germany include Müller-Thurgau (a cross between Riesling and Madelaine Royale in the search for varieties that could withstand the extreme temperatures), Grauburguner (Pinot Gris) and Weissburguner (Pinot Blanc). The cooler German climate leads to earlier harvesting in general and gives German wines a distinctive character of higher acidity.

Historically red wine has always been harder to produce in the German climate. However, Pinot Noir grown in slightly warmer pockets of the country, has been highly successful in recent times. Going by the German name, Spätburgunder, German Pinot Noir can be elegant, structured and have vibrant acidity.

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Adams Ingelheim Spätburgunder Heerweg 2021-Red Wine-World Wine
Adams Ingelheim

Adams Ingelheim Spätburgunder Heerweg 2021

$100.73

Tasting note: In the glass, the dry Pinot Noir Heerweg from Simone Adams
shines in an intense ruby ​​red. The bouquet smelled wonderfully of cherries, red berries, elderberry, spices, chocolate, as well as cool, ethereal, balsamic, herbal notes. In the mouth full of finesse and elegance. Very juicy, with a nice body and a fine, supple tannin structure. The mild acid brings a nice freshness and tension. Note: The Heerweg vineyard is located below the “Auf dem Haun” location, at the end of the slope. The subsoil there consists predominantly of limestone with a loess-clay layer. The Pinot Noir grapes are selectively harvested and brought to the winery in small boxes. There they are partly destemmed. The blacks not only accelerate fermentation, they also deacidify the wine, resulting in a mouthfeel that is both dense, slim and fresh. The mashing time is up to three weeks. Spontaneous fermentation and malolactic acid degradation in barriques with a new wood content of up to 20 percent. Subsequent maturation phase for 18 months. Clarification through sedimentation. No filtration before final filling to the bottle. Simone Adams does not use any fining or stabilizing agents. Only a very small amount of sulfur is added. Food recommendation: Tastes best with braised ox cheeks or hard cheeses such as Comté, Gruyère, Manchego and Parmesan.

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  • 6 Bottle Case
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