Wasenhaus is a project began by Germans Alex Gotze and Christoph Wolber, who fell in love with Burgundy and decided to make their own Burgundy-inspired wines in their home of Baden.
The 2023 Wasenhaus Pinot Noir (labeled as Spätburgunder) represents one of the most sought-after, low-intervention red wines coming out of Baden, Germany. Founded by Christoph Wolber and Alexander Götze-who spent years training at elite Burgundian estates like Domaine Leflaive and de Montille-Wasenhaus brings a distinct, world-class Burgundian finesse to German terroir. The 2023 vintage is highly regarded for its exceptional freshness, purity, and bright fruit character, focusing on extreme balance, grace, and clarity rather than raw power. For this particular Pinot Noir, grapes are sourced from sandy and loess soils around Staufen. It is the benchmark introduction to their house style-supple, immensely drinkable, yet seriously precise. Grapes are farmed organically and hand-harvested. Fermentation uses natural, indigenous yeasts in open-top oak vats. Depending on the specific bottling, they include roughly 30% to 40% whole grape clusters during fermentation to add high-toned floral aromatics, spicy complexity, and structural tension. The wines are aged for roughly 12 to 15 months in neutral, used French oak barrels to soften the texture without masking the fruit with heavy wood flavors.
The 2023 Wasenhaus Pinot Noir (labeled as Spätburgunder) represents one of the most sought-after, low-intervention red wines coming out of Baden, Germany. Founded by Christoph Wolber and Alexander Götze-who spent years training at elite Burgundian estates like Domaine Leflaive and de Montille-Wasenhaus brings a distinct, world-class Burgundian finesse to German terroir. The 2023 vintage is highly regarded for its exceptional freshness, purity, and bright fruit character, focusing on extreme balance, grace, and clarity rather than raw power. For this particular Pinot Noir, grapes are sourced from sandy and loess soils around Staufen. It is the benchmark introduction to their house style-supple, immensely drinkable, yet seriously precise. Grapes are farmed organically and hand-harvested. Fermentation uses natural, indigenous yeasts in open-top oak vats. Depending on the specific bottling, they include roughly 30% to 40% whole grape clusters during fermentation to add high-toned floral aromatics, spicy complexity, and structural tension. The wines are aged for roughly 12 to 15 months in neutral, used French oak barrels to soften the texture without masking the fruit with heavy wood flavors.