Sekthaus BurkhardtSchür Rosé Brut white

Sekthaus BurkhardtSchür Rosé Brut is a finely crafted German sparkling wine that brings together Pinot Meunier, Pinot Noir and Chardonnay in an elegant, salmon-pink cuvée. Produced using the traditional method with extended lees aging, it delivers finesse, precision and a beautifully dry profile, ideal for those who appreciate serious, terroir-driven sparkling rosé. This bottling showcases fruit from select sites in Württemberg’s Taubertal and Bürgstadt in Franken, capturing both the freshness of its cool-climate origins and the complexity gained through patient cellar work.

Tasting Notes
In the glass, this Rosé Brut shines with a luminous salmon-pink hue and a very fine, lively perlage that forms a persistent, delicate mousse. The nose is expressive yet refined, dominated by notes of fresh raspberries and wild berries, with subtle hints of red currants, crushed strawberry, and a touch of brioche and citrus zest from the long lees aging. On the palate, the wine is slender, elegant and tightly focused, carried by very fine, creamy bubbles that glide smoothly across the tongue. The red berry fruit character from the bouquet continues beautifully in the mouth—think raspberries, wild strawberries and a whisper of pomegranate—balanced by a vibrant acidity and a bone-dry structure (just 2 g/l dosage). The finish is long and precise, leaving a delicate trail of red fruit and light mineral nuances. Thanks to its traditional-method production, year in oak on the lees for the base wine, and 33 months bottle aging on the lees, this Rosé Brut has the structure to evolve gracefully for several more years, gaining additional complexity and subtle autolytic notes while retaining its freshness.

Production
The grapes for this cuvée come from carefully selected sites: 20% Pinot Meunier grows on shell limestone (Muschelkalk) soils in the Württemberg Taubertal, while 75% Pinot Noir and 5% Chardonnay are sourced from weathered Buntsandstein (colored sandstone) soils in Bürgstadt in Franken. These terroirs impart both mineral tension and refined fruit character to the wine. The base wine from the 2014 harvest was matured for around one year in large traditional Doppelstückfässer (large oak casks) on its lees, undergoing a spontaneous malolactic fermentation, which softened the acidity and added texture. After blending, the cuvée underwent second fermentation in bottle according to the traditional method, followed by an extended 33-month lees aging period to build depth, fine mousse and complexity. The wine was finished with a very low dosage of 2 g/l, preserving its dry, precise and terroir-driven profile.

Food & Serving
This Rosé Brut is a versatile food partner, particularly well suited to refined appetizers and delicate dishes. Pair it with charcuterie, smoked salmon, tuna tartare, sushi, or lightly seared scallops to highlight its bright acidity and fine red-berry notes. It also works beautifully with grilled prawns, roast poultry, or soft cheeses such as Brie and mild goat cheese; for something more adventurous, try it alongside dishes with beetroot or salmon tartare. Serve well chilled at around 8–10°C (46–50°F) to emphasize its freshness and precision. A brief 10–15 minutes in the glass or an optional short decant in a chilled carafe can help the aromas open up, especially if the bottle is very cold.

Producer
Sekthaus BurkhardtSchür, led by Laura Burkhardt and Sebastian Schür, is a specialist sparkling wine house based in Franken, Germany, dedicated to crafting high-quality, traditional-method Sekt with a strong emphasis on origin and meticulous cellar work. Working with classic Champagne grape varieties such as Pinot Noir, Pinot Meunier and Chardonnay from select German vineyards, they focus on low-intervention vinification, spontaneous fermentations and extended lees aging to create characterful, terroir-expressive wines. Within the Franken region and beyond, Sekthaus BurkhardtSchür has gained a reputation among enthusiasts for precise, dry, and finely structured sparkling wines that stand as a compelling alternative to more established sparkling regions.

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