Klumpp Winery – Blaufränkisch Himmelreich
The Klumpp Blaufränkisch Himmelreich 2019 is an unfiltered single-vineyard wine from Baden. A wonderfully stimulating red wine: complex and elegant with exotic aromas of eucalyptus, pepper, bell pepper, and redcurrant, as well as a fine minerality. On the nose, finely spiced wood, juicy cherries, tart blackcurrant, dark mocha, and herbal spice. Dense and profound, it reveals its origin, yet is impressively transparent in color and refined. A wine that will develop magnificently with a few years of aging.
The approximately 30-year-old vines from Burgundy are located in Kraichgau, where about 65 million years ago a deep hollow formed when the Odenwald and Black Forest mountains rose and the Upper Rhine Plain formed between the Vosges and the Palatinate Forest. Due to these shifts, the region is now rich in different soil formations. The up to 30-meter-thick loess-loam layer and the resulting soils, as well as the mild climate, offer optimal conditions for viticulture, especially for organic viticulture.
The Pinot Noir grapes for this organic wine from Klumpp Winery grow in the Weiherberg vineyard, a spectacular high plateau on the edge of a quarry with abundant shell limestone. Kirchberg is located on wind-blown, deposited loess on a steep slope, enriched with limestone and other minerals. The cool winds from the Vosges lower temperatures overnight, allowing the grapes more time to ripen. This produces long-lasting wines with high density and complexity, characterized by a unique, stony, and tart minerality.
Winemaking – Markus and Andreas Klumpp
To harvest ripe grapes in autumn, optimal sun exposure is needed, so Markus and Andreas Klumpp ensure early double-sided defoliation of the grape zone. Later, yield reduction is achieved by dividing bunches and thinning to one grape cluster per shoot. Selective hand-harvesting of the grapes takes place in several passes during the cool morning hours. At the winery, grapes and mash are not pumped but gravity-fed into the fermentation tanks. The Pinot Noir grapes first undergo 4 days of cold maceration, followed by classic mash fermentation with daily manual punching down of the cap three times for about 12 days. After that, the wine matures for 18 months in French oak barriques, with 60% in new wood and 40% in used barrels.
Himmelreich – a wine and its values
- 13.5% vol. alcohol
- 5.8 g/l acidity
- 1.4 g/l residual sugar
Organic control body DE-ÖKO-039 German Agriculture