93/100 Pkt. Robert Parker WineAdvocat (JG 2015) ” Einer der besten Grauburgunder Deutschlands!”
Durch intensive und sorgfältige Handarbeit, das Halbieren der Trauben und eine selektive Traubenlese erhalten die Beurers sehr reife und gesunde Trauben. Eine lange Maischestandzeit und der Ausbau des Weines im kleinen, alten Holzfass verleihen ihm Intensität und Ausdruck. Doch um sein volles Aroma entfalten zu können, benötigt er (wie alle Beurer-Weine) Zeit und Luft.
Stephan Reinhardt schreibt im WineAdvocat zum Jahrgang 2015:
“Beurer’s 2015 Stettener Pulvermächer Grauburgunder is a dark, almost orange colored Pinot Gris that, after a long period of skin contact, was fermented with no added yeasts in 500-liter oak barrels. The wine opens with a fascinating clear, deep and ripe but also mineral and pure nose with stony flavors. On the palate, this is a full-bodied, very elegant, pure and finessed but also intense, rich and lush Pinot Gris that, in a certain way, has a lot of Pinot Noir character in terms of finesse, silkiness and toastiness. I don’t have a great passion for this grape variety, but this Pulvermächer is one of the finest I have ever tasted in Germany. The finish is tight, grippy and salty, full of tension, minerals and energy. This is a gorgeous Pinot Gris for food but even as a soloist. Lush and fruity as it is, this “Erste-Lage” Grauburgunder can compete with the finest dry Pinot Gris from Alsace. Mind though, this wine is from sandstone (Schilfsandstein) and not from limestone, the most favored soil for any Pinot variety. It is also a fairly fruity and German-speaking wine rather than a pure mineral French wine. Tasted August 2017.
Verkostungsnotiz
Möglichst zehn Minuten vor dem Genuss karaffieren, um die Aromenvielfalt dieses Weines genießen zu können.
