The Rosenthal vineyard is around the hill from the Ahrweiler Forstberg, which Julia considers a premier cru. Whereas the Forstberg is more sandy loam soils in the slate, the Rosenthal is pure Devonian slate with quartz. Here, Julia has 35-year old pinot, planted to “stuber”—a local Ahr clone of pinot noir. The grapes see a cold maceration, followed by ambient yeast fermentation which lasts about a week. After pressing the wine completes fermentation and ages in 300L German oak from the forest near Klingenberg in Churfranken, 50% of which is new. Elevage lasts approximately 15 months in barrel before the wine sees an additional 3 months in stainless steel. This is world-class pinot noir with few peers. It is a statement on the achievement of what this noble grape can show at these latitudes.

https://schatziwines.com

The Rosenthal vineyard is around the hill from the Ahrweiler Forstberg, which Julia considers a premier cru. Whereas the Forstberg is more sandy loam soils in the slate, the Rosenthal is pure Devonian slate with quartz. Here, Julia has 35-year old pinot, planted to “stuber”—a local Ahr clone of pinot noir. The grapes see a cold maceration, followed by ambient yeast fermentation which lasts about a week. After pressing the wine completes fermentation and ages in 300L German oak from the forest near Klingenberg in Churfranken, 50% of which is new. Elevage lasts approximately 15 months in barrel before the wine sees an additional 3 months in stainless steel. This is world-class pinot noir with few peers. It is a statement on the achievement of what this noble grape can show at these latitudes.

https://schatziwines.com

The Rosenthal vineyard is around the hill from the Ahrweiler Forstberg, which Julia considers a premier cru. Whereas the Forstberg is more sandy loam soils in the slate, the Rosenthal is pure Devonian slate with quartz. Here, Julia has 35-year old pinot, planted to “stuber”—a local Ahr clone of pinot noir. The grapes see a cold maceration, followed by ambient yeast fermentation which lasts about a week. After pressing the wine completes fermentation and ages in 300L German oak from the forest near Klingenberg in Churfranken, 50% of which is new. Elevage lasts approximately 15 months in barrel before the wine sees an additional 3 months in stainless steel. This is world-class pinot noir with few peers. It is a statement on the achievement of what this noble grape can show at these latitudes.

https://schatziwines.com

The Rosenthal vineyard is around the hill from the Ahrweiler Forstberg, which Julia considers a premier cru. Whereas the Forstberg is more sandy loam soils in the slate, the Rosenthal is pure Devonian slate with quartz. Here, Julia has 35-year old pinot, planted to “stuber”—a local Ahr clone of pinot noir. The grapes see a cold maceration, followed by ambient yeast fermentation which lasts about a week. After pressing the wine completes fermentation and ages in 300L German oak from the forest near Klingenberg in Churfranken, 50% of which is new. Elevage lasts approximately 15 months in barrel before the wine sees an additional 3 months in stainless steel. This is world-class pinot noir with few peers. It is a statement on the achievement of what this noble grape can show at these latitudes.

https://schatziwines.com

The Rosenthal vineyard is around the hill from the Ahrweiler Forstberg, which Julia considers a premier cru. Whereas the Forstberg is more sandy loam soils in the slate, the Rosenthal is pure Devonian slate with quartz. Here, Julia has 35-year old pinot, planted to “stuber”—a local Ahr clone of pinot noir. The grapes see a cold maceration, followed by ambient yeast fermentation which lasts about a week. After pressing the wine completes fermentation and ages in 300L German oak from the forest near Klingenberg in Churfranken, 50% of which is new. Elevage lasts approximately 15 months in barrel before the wine sees an additional 3 months in stainless steel. This is world-class pinot noir with few peers. It is a statement on the achievement of what this noble grape can show at these latitudes.

https://schatziwines.com

The Rosenthal vineyard is around the hill from the Ahrweiler Forstberg, which Julia considers a premier cru. Whereas the Forstberg is more sandy loam soils in the slate, the Rosenthal is pure Devonian slate with quartz. Here, Julia has 35-year old pinot, planted to “stuber”—a local Ahr clone of pinot noir. The grapes see a cold maceration, followed by ambient yeast fermentation which lasts about a week. After pressing the wine completes fermentation and ages in 300L German oak from the forest near Klingenberg in Churfranken, 50% of which is new. Elevage lasts approximately 15 months in barrel before the wine sees an additional 3 months in stainless steel. This is world-class pinot noir with few peers. It is a statement on the achievement of what this noble grape can show at these latitudes.

https://schatziwines.com

The Rosenthal vineyard is around the hill from the Ahrweiler Forstberg, which Julia considers a premier cru. Whereas the Forstberg is more sandy loam soils in the slate, the Rosenthal is pure Devonian slate with quartz. Here, Julia has 35-year old pinot, planted to “stuber”—a local Ahr clone of pinot noir. The grapes see a cold maceration, followed by ambient yeast fermentation which lasts about a week. After pressing the wine completes fermentation and ages in 300L German oak from the forest near Klingenberg in Churfranken, 50% of which is new. Elevage lasts approximately 15 months in barrel before the wine sees an additional 3 months in stainless steel. This is world-class pinot noir with few peers. It is a statement on the achievement of what this noble grape can show at these latitudes.

https://schatziwines.com

The Rosenthal vineyard is around the hill from the Ahrweiler Forstberg, which Julia considers a premier cru. Whereas the Forstberg is more sandy loam soils in the slate, the Rosenthal is pure Devonian slate with quartz. Here, Julia has 35-year old pinot, planted to “stuber”—a local Ahr clone of pinot noir. The grapes see a cold maceration, followed by ambient yeast fermentation which lasts about a week. After pressing the wine completes fermentation and ages in 300L German oak from the forest near Klingenberg in Churfranken, 50% of which is new. Elevage lasts approximately 15 months in barrel before the wine sees an additional 3 months in stainless steel. This is world-class pinot noir with few peers. It is a statement on the achievement of what this noble grape can show at these latitudes.

https://schatziwines.com