höfflin Traubenkirsche Spätburgunder 2019 - 0,75l

Höfflin Pinot Noir 2019 is a dry Baden red with Pinot Noir cherry fruit, cocoa spice, and earthy depth from the Markgräflerland and 12 months of oak. It feels calm and grounded. The cherry note is ripe rather than sweet. A savoury edge of mushroom and damp soil makes the second glass more interesting than the first.

About the Wine
Höfflin Pinot Noir 2019 comes from Baden, with the Markgräflerland named in the product data and limestone and loess under the vines. The farming is certified sustainable. That detail matters here, since the wine carries a clean fruit line beside a very specific earthy register of mushroom and potting soil. Pinot Noir is sensitive to site, and this bottle gives a clear reading of red cherry, dry soil and gentle warmth at 13% alcohol. The wine is dry, so the ripe cherry lands as fruit rather than sweetness. In the cellar, this Höfflin Pinot Noir was aged in oak barrels for about 12 months. The oak shows in a quiet way through cocoa, baking spices and a light biscuit-like note that sits close to the fruit. It does not cover the earthy side of the wine. The texture is polished, with enough grip to carry roast poultry or aged cheese. The finish leaves cherry skin, cocoa powder and a faint scent of wet leaves in the glass.

Tasting Notes
The first impression is red cherry with a darker edge, closer to cherry skin than jam. Cocoa and baking spice appear next, and they match the 12 months in oak barrels rather than tasting like sweet vanilla. The savoury side is the most distinctive part of Höfflin Pinot Noir 2019, with mushroom, damp leaves and a potting-soil note that gives the wine a woodland feeling. The acidity is balanced, the body sits in the medium range, and the 13% alcohol keeps the fruit clear. A light chocolate tone stays on the finish with fine tannin and a dry close. Drink 2024-2029.

Food Pairing
Pour this Höfflin Pinot Noir 2019 with roast duck, especially if there is red cabbage or a pan sauce with a little cherry in it. The wine also suits herb-roasted chicken, since the cocoa and baking spice notes pick up browned skin and the acidity cuts through the fat. For a regional Baden idea, serve it with Badische Schäufele and potato salad, where the smoky pork meets the wine’s earthy mushroom side. Mushroom pappardelle is another strong match, especially with thyme, butter and a little aged cheese grated over the top. A board of charcuterie and mature mountain cheese will pull out the dry cherry, cocoa and wet-leaf notes in the glass.

Producer
Höfflin’s most useful calling card on this bottle is the connection between sustainable farming and a Pinot Noir that tastes visibly grounded. The 2019 red does not rely on size for impact, since its identity sits in cherry skin, cocoa, mushroom and the potting-soil note listed in the tasting profile. That is a very specific register for a Baden Pinot Noir, and it gives the wine a darker, more autumnal voice than a simple red-fruited Spätburgunder. The producer’s oak work also feels measured in this release, with roughly 12 months in barrel giving biscuit, baking spice and light chocolate around the fruit. Those details make Höfflin Pinot Noir 2019 feel like a bottle shaped through farming, patient élevage and a taste for savoury depth. In the glass, the producer’s hand is clearest in the way the wine holds dry red fruit, woodland earth and a clean 13% frame together.

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