Weingut Eymann Cuvée No. 421 Extra Brut Bio white

Weingut Eymann Cuvée No. 421 Extra Brut Bio is a sophisticated, traditionally crafted German sparkling wine that takes its stylistic cues from classic Champagne while remaining firmly rooted in the Pfalz. This multi-vintage cuvée marries Chardonnay and Spätburgunder (Pinot Noir) from several years to create depth, complexity and remarkable balance. Certified organic and made in extra brut style, it’s a serious yet highly inviting sparkling wine for those who appreciate precision and finesse in the glass.

Tasting Notes
In the glass, Cuvée No. 421 shows a bright, pale straw colour with fine, persistent bubbles forming a delicate mousse. The nose opens with a refined aroma of stewed and baked apple, ripe yellow stone fruit and a hint of quince, wrapped in subtle vanilla tones and classic brioche notes from extended lees aging. Gentle nuances of toasted nuts and a whisper of citrus zest add further complexity. On the palate, the wine is taut, pure and linear, driven by a precise, lively acidity that frames the fruit without ever feeling sharp. Flavours of baked apple, mirabelle plum and lemon curd are layered with a fine, yeasty savouriness and a touch of spice from the barrel-aged base wines. The dosage is very low (around 1.9 g/l residual sugar), so the wine feels bone‑dry yet harmonious, with the richness of the reserve wines providing texture and length. The finish is long, clean and saline, suggesting very good aging potential over the next 5–8 years, during which further brioche, nutty and honeyed nuances will continue to develop.

Production
The grapes for Cuvée No. 421 come from organically farmed vineyards in the Pfalz, a region known for its warm, sunny climate, limestone and loess soils, and excellent conditions for Burgundian varieties like Chardonnay and Spätburgunder. Vincent Eymann blends several vintages, with a core from the 2020 harvest complemented by reserve wines from earlier years such as 2019, 2018, 2017 and 2016, echoing the approach used for top non‑vintage Champagnes. All base wines are fermented and matured in wooden barrels, adding subtle structure and complexity. After the second fermentation in bottle (méthode traditionnelle), the cuvée rests on its lees for about 30 months, gaining texture, finesse and its characteristic brioche and pastry notes, before disgorgement with a very small dosage to achieve the extra brut style.

Food & Serving
This extra brut sparkling wine is an excellent partner for refined, savoury dishes. Try it with oysters, scallop carpaccio, sushi and sashimi, or delicate white fish with beurre blanc. It also shines alongside poultry dishes with creamy sauces, veal tartare, or soft-ripened cheeses like Brie and Camembert, and can be a brilliant aperitif with canapés based on smoked fish or poultry. Serve well chilled at 8–10°C. A brief 10–15 minutes in the glass or a quick, gentle double‑decant into a chilled carafe can help the aromas open up, though extended decanting is not necessary.

Producer
Weingut Eymann is a family-run estate in the Pfalz that has built a strong reputation for precision, authenticity and organic viticulture. Working in and around the village of Gönnheim, the Eymann family has long championed environmentally friendly farming, focusing on healthy soils and low-intervention winemaking to let the region’s character shine through. Under the guidance of Vincent Eymann, the estate has increasingly specialised in high-quality, terroir-driven wines and characterful sparkling wines made in the traditional method. Their commitment to organics, careful barrel work and extended lees aging has made Weingut Eymann one of the noteworthy modern producers in the Pfalz, admired for combining Burgundian inspiration with German clarity and freshness.