Our 2019 red wine is a cuvee of Pinot Noir and Dornfelder, fermented only its natural sugar and therefore relatively light. Still seems somehow masculine. It smells and tastes pleasantly of licorice, dark fruits such as blackberries and black cherries.
Profile
Dornfelder, Pinot Noir
10.5
GERMANY
6
Cork
Weingut Rudolf Trossen
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[Notes1] => Our 2019 red wine is a cuvee of Pinot Noir and Dornfelder, fermented only its natural sugar and therefore relatively light. Still seems somehow masculine. It smells and tastes pleasantly of licorice, dark fruits such as blackberries and black cherries.
[Notes2] => This family run estate is located in Kinheim on the steeply sided slopes of the Middle Mosel. The soils are weathered grey and blue slate and planted with a lhigh percentage of ungrafted Riesling vines. Trossen turned to biodynamics in 1978, working the plots with the help of biodynamic supplements, minerals and a limited amount of hydrous copper solution to stave off fungal diseases. The climate is continental with warm summers and cold winters. The proximity of the Mosel River acts as a warming element as the sunlight reflects off the water. Rot is a blend of 30 year old Dornfelder and Pinot Noir vines with the Dornfelder planted on sandy clay and the Pinot on grey slate. Harvesting is done by hand.
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[WineMakingNotes] => "Our Dornfelder vines stand in a fertile soil: sandy loam, which was already tilled by Celts and Romans. The ruins of a Roman villa are nearby. There, during excavations, a statue of Succellus was found, the Gallo-Roman god of the forest and fertility and patron of winegrowers.
We pick the grapes by hand, sort them carefully and leave the grapes partly uncrushed with a certain amount of stems on the skins (macération carbonique); this takes 14 days. Pinot Noir was produced in the same way, but the grapes come from a slate site and bring more minerality. The open and slow fermentation with skins, stems and pips transfers enough tannins, or tannins, into the wine to give it some lasting framework and firm structure"
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[GrapeCharacteristics] => Dornfelder is a dark-skinned variety of grape of German origin used for red wine.[1] It was created by August Herold (1902–1973) at the grape breeding institute in Weinsberg in the Württemberg region in 1955. Herold crossed the grape varieties Helfensteiner and Heroldrebe, the latter which bears his name, to create Dornfelder. Dornfelder is the second most grown red wine grape variety in Germany. Steadily increased plantings throughout the 1980s and 1990s allowed it to overtake Blauer Portugieser in 2001.
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[GrapeCode] => G207
[GrapeName] => Pinot Noir
[GrapeCharacteristics] => Young Pinot Noir can smell almost sweet, redolent with freshly crushed raspberries, cherries and redcurrants. When mature, the best wines develop a sensuous, silky mouth feel with the fruit flavours deepening and gamey "sous-bois" nuances emerging.
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[Name] => Weingut Rudolf Trossen
[Address1] => Bahnhofstrasse 7
[Address2] => Kinheim-Kindel
[Address3] =>
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[Country] => GERMANY
[Phone] => 004965322714
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[Email] => info@trossenwein.de
[Website] => https.//www.trossenwein.de/index_e.html
[Notes1] => In Rudolf’s own words, he feels in “a privileged situation to make a living from 2.5 hectares of vines”. His early years as a boy working with his
father, spraying the vines with chemicals and fertilisers led to a realisation that there must be another way. Various figures in his life shaped the
direction Rudolf took. It was a book by Rudolf Steiner (the founder of the biodynamic approach to agriculture), that marked the beginning of over 40 years in biodynamic viticulture for the Trossen vines. The purity of the
Trossen wines, their filigree minerality and energy seem to reflect the
abundance of life both above and below the soils in these vineyards. In the winery, Rudolf takes what could be described as a sympathetic approach coaxing his wines through their ferments, some taking over a year. The
purus wines are natural, the others have tiny additions of sulphur to avoid losing the vineyard expression in the glass.
[Notes2] => Sparkling
[Notes3] => Mosel
[Notes4] => Technical progress found its way into wine cellars over the last decades. The use of new enological processes brings the danger that wines will lose their unique, individual taste and become globalised, standardised, interchangeable and boring.
moon, wind and weather, soil type and inclination to the sun and the devoted hand of the vintner. in modern terms called "terroir". To keep this originality we forgo all unneccessary operations that would stress or alienate the wine. Through careful manual picking, gentle pressing and slow fermentation, preferably with natural yeast in small barrels, we accomplish the production of our wines so that their heritage, the vineyard so to say, can be perceived. If we succeed, this makes them singular and unmistakeable.
[Notes5] => Encouraged by sommeliers and oenophiles we have started to explore the world of "vins naturell". In 2010 we bottled our first Riesling without intervention. nothing added, nothing taken away - no additives and no filtration. Without sulphur as a stabiliser this Riesling develops very differently in smell and taste and reveals hitherto hidden depths and finesse.
We keep these wines on the lees for a very long time and wait until all biological processes have come to an end. Then we fill the wines by hand into champagne bottles and seal them with a crown cap to preserve the natural carbon dioxide. As a result these wines are protected from premature oxidation and can be kept for years.
[Image1_URL] =>
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[Name] => Weingut Rudolf Trossen
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[Address4] =>
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[Country] => GERMANY
[Phone] => 004965322714
[Fax] =>
[Email] => info@trossenwein.de
[Website] => https.//www.trossenwein.de/index_e.html
[Notes1] => In Rudolf’s own words, he feels in “a privileged situation to make a living from 2.5 hectares of vines”. His early years as a boy working with his
father, spraying the vines with chemicals and fertilisers led to a realisation that there must be another way. Various figures in his life shaped the
direction Rudolf took. It was a book by Rudolf Steiner (the founder of the biodynamic approach to agriculture), that marked the beginning of over 40 years in biodynamic viticulture for the Trossen vines. The purity of the
Trossen wines, their filigree minerality and energy seem to reflect the
abundance of life both above and below the soils in these vineyards. In the winery, Rudolf takes what could be described as a sympathetic approach coaxing his wines through their ferments, some taking over a year. The
purus wines are natural, the others have tiny additions of sulphur to avoid losing the vineyard expression in the glass.
[Notes2] => Sparkling
[Notes3] => Mosel
[Notes4] => Technical progress found its way into wine cellars over the last decades. The use of new enological processes brings the danger that wines will lose their unique, individual taste and become globalised, standardised, interchangeable and boring.
moon, wind and weather, soil type and inclination to the sun and the devoted hand of the vintner. in modern terms called "terroir". To keep this originality we forgo all unneccessary operations that would stress or alienate the wine. Through careful manual picking, gentle pressing and slow fermentation, preferably with natural yeast in small barrels, we accomplish the production of our wines so that their heritage, the vineyard so to say, can be perceived. If we succeed, this makes them singular and unmistakeable.
[Notes5] => Encouraged by sommeliers and oenophiles we have started to explore the world of "vins naturell". In 2010 we bottled our first Riesling without intervention. nothing added, nothing taken away - no additives and no filtration. Without sulphur as a stabiliser this Riesling develops very differently in smell and taste and reveals hitherto hidden depths and finesse.
We keep these wines on the lees for a very long time and wait until all biological processes have come to an end. Then we fill the wines by hand into champagne bottles and seal them with a crown cap to preserve the natural carbon dioxide. As a result these wines are protected from premature oxidation and can be kept for years.
[Image1_URL] =>
[Image2_URL] =>
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[Name] => Weingut Rudolf Trossen
[Address1] => Bahnhofstrasse 7
[Address2] => Kinheim-Kindel
[Address3] =>
[Address4] =>
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[Country] => GERMANY
[Phone] => 004965322714
[Fax] =>
[Email] => info@trossenwein.de
[Website] => https.//www.trossenwein.de/index_e.html
[Notes1] => In Rudolf’s own words, he feels in “a privileged situation to make a living from 2.5 hectares of vines”. His early years as a boy working with his
father, spraying the vines with chemicals and fertilisers led to a realisation that there must be another way. Various figures in his life shaped the
direction Rudolf took. It was a book by Rudolf Steiner (the founder of the biodynamic approach to agriculture), that marked the beginning of over 40 years in biodynamic viticulture for the Trossen vines. The purity of the
Trossen wines, their filigree minerality and energy seem to reflect the
abundance of life both above and below the soils in these vineyards. In the winery, Rudolf takes what could be described as a sympathetic approach coaxing his wines through their ferments, some taking over a year. The
purus wines are natural, the others have tiny additions of sulphur to avoid losing the vineyard expression in the glass.
[Notes2] => Sparkling
[Notes3] => Mosel
[Notes4] => Technical progress found its way into wine cellars over the last decades. The use of new enological processes brings the danger that wines will lose their unique, individual taste and become globalised, standardised, interchangeable and boring.
moon, wind and weather, soil type and inclination to the sun and the devoted hand of the vintner. in modern terms called "terroir". To keep this originality we forgo all unneccessary operations that would stress or alienate the wine. Through careful manual picking, gentle pressing and slow fermentation, preferably with natural yeast in small barrels, we accomplish the production of our wines so that their heritage, the vineyard so to say, can be perceived. If we succeed, this makes them singular and unmistakeable.
[Notes5] => Encouraged by sommeliers and oenophiles we have started to explore the world of "vins naturell". In 2010 we bottled our first Riesling without intervention. nothing added, nothing taken away - no additives and no filtration. Without sulphur as a stabiliser this Riesling develops very differently in smell and taste and reveals hitherto hidden depths and finesse.
We keep these wines on the lees for a very long time and wait until all biological processes have come to an end. Then we fill the wines by hand into champagne bottles and seal them with a crown cap to preserve the natural carbon dioxide. As a result these wines are protected from premature oxidation and can be kept for years.
[Image1_URL] =>
[Image2_URL] =>
[Image3_URL] =>
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(
[Code] => TN
[Name] => Weingut Rudolf Trossen
[Address1] => Bahnhofstrasse 7
[Address2] => Kinheim-Kindel
[Address3] =>
[Address4] =>
[Address5] => 54538
[Country] => GERMANY
[Phone] => 004965322714
[Fax] =>
[Email] => info@trossenwein.de
[Website] => https.//www.trossenwein.de/index_e.html
[Notes1] => In Rudolf’s own words, he feels in “a privileged situation to make a living from 2.5 hectares of vines”. His early years as a boy working with his
father, spraying the vines with chemicals and fertilisers led to a realisation that there must be another way. Various figures in his life shaped the
direction Rudolf took. It was a book by Rudolf Steiner (the founder of the biodynamic approach to agriculture), that marked the beginning of over 40 years in biodynamic viticulture for the Trossen vines. The purity of the
Trossen wines, their filigree minerality and energy seem to reflect the
abundance of life both above and below the soils in these vineyards. In the winery, Rudolf takes what could be described as a sympathetic approach coaxing his wines through their ferments, some taking over a year. The
purus wines are natural, the others have tiny additions of sulphur to avoid losing the vineyard expression in the glass.
[Notes2] => Sparkling
[Notes3] => Mosel
[Notes4] => Technical progress found its way into wine cellars over the last decades. The use of new enological processes brings the danger that wines will lose their unique, individual taste and become globalised, standardised, interchangeable and boring.
moon, wind and weather, soil type and inclination to the sun and the devoted hand of the vintner. in modern terms called "terroir". To keep this originality we forgo all unneccessary operations that would stress or alienate the wine. Through careful manual picking, gentle pressing and slow fermentation, preferably with natural yeast in small barrels, we accomplish the production of our wines so that their heritage, the vineyard so to say, can be perceived. If we succeed, this makes them singular and unmistakeable.
[Notes5] => Encouraged by sommeliers and oenophiles we have started to explore the world of "vins naturell". In 2010 we bottled our first Riesling without intervention. nothing added, nothing taken away - no additives and no filtration. Without sulphur as a stabiliser this Riesling develops very differently in smell and taste and reveals hitherto hidden depths and finesse.
We keep these wines on the lees for a very long time and wait until all biological processes have come to an end. Then we fill the wines by hand into champagne bottles and seal them with a crown cap to preserve the natural carbon dioxide. As a result these wines are protected from premature oxidation and can be kept for years.
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In Rudolf’s own words, he feels in “a privileged situation to make a living from 2.5 hectares of vines”. His early years as a boy working with hisfather, spraying the vines with chemicals and fertilisers led to a realisation that there must be another way. Various figures in his life shaped thedirection Rudolf took. It was a book by Rudolf Steiner (the founder of the biodynamic approach to agriculture), that marked the beginning of over 40 years in biodynamic viticulture for the Trossen vines. The purity of theTrossen wines, their filigree minerality and energy seem to reflect theabundance of life both above and below the soils in these vineyards. In the winery, Rudolf takes what could be described as a sympathetic approach coaxing his wines through their ferments, some taking over a year. Thepurus wines are natural, the others have tiny additions of sulphur to avoid losing the vineyard expression in the glass.
Viticulture >
This family run estate is located in Kinheim on the steeply sided slopes of the Middle Mosel. The soils are weathered grey and blue slate and planted with a lhigh percentage of ungrafted Riesling vines. Trossen turned to biodynamics in 1978, working the plots with the help of biodynamic supplements, minerals and a limited amount of hydrous copper solution to stave off fungal diseases. The climate is continental with warm summers and cold winters. The proximity of the Mosel River acts as a warming element as the sunlight reflects off the water. Rot is a blend of 30 year old Dornfelder and Pinot Noir vines with the Dornfelder planted on sandy clay and the Pinot on grey slate. Harvesting is done by hand.
Winemaking >
"Our Dornfelder vines stand in a fertile soil: sandy loam, which was already tilled by Celts and Romans. The ruins of a Roman villa are nearby. There, during excavations, a statue of Succellus was found, the Gallo-Roman god of the forest and fertility and patron of winegrowers.
We pick the grapes by hand, sort them carefully and leave the grapes partly uncrushed with a certain amount of stems on the skins (macération carbonique); this takes 14 days. Pinot Noir was produced in the same way, but the grapes come from a slate site and bring more minerality. The open and slow fermentation with skins, stems and pips transfers enough tannins, or tannins, into the wine to give it some lasting framework and firm structure"
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Dornfelder, Pinot Noir
10.5
GERMANY
6
Cork
Weingut Rudolf Trossen
Biodynamic
Organic
Vegan
Vegetarian 
Fact Sheet
