ODINSTAL AUXERROIS 350NN 2019

Wine Insight

Weingut Odinstal is a Biodynamic winery in Wachenheim an der Weinstrasse, in the Pfalz region of Germany. It is located in Wachenheimer Odinstal which is the highest einzellage (named single vineyard site) in the Pfalz (350 metres). 

Odinstal covers a total area of 20 hectares (49 acres), of which 7 hectares (17.3 acres) roughly consists of a mixed forest, and a quarter each consists of orchards and vineyards. The vineyard area totals 5.5 hectares (13.5 acres), located in the Odinstal einzellage (hence the name of the estate). The area is planted with the following white varieties: Riesling, Silvaner, Pinot Blanc, Auxerrois and Gewürztraminer. Soils of basalt (Riesling), Buntsandstein (Riesling) and Muschelkalk (Silvaner).

1989 Went organic. 2006 First trials with Biodynamics. 2008 The Biodynamic work becomes more serious, with Biodynamic preparations being made on site. Teas are prepared and sprayed directly rather than being made first as concentrates later diluted with water. They are sprayed over the vines so “the whole field” gets the tea. All of the wild plants needed to make the plant-based Biodynamic Preparations (yarrow, chamomile, stinging nettle, oak bark, dandelion and valerian grow at Odinstal but valerian is the weakest, possibly because the “warmth forces” are already strongly present due to the nature of the underlying soil, which is basalt soil. Charollais cows graze the pasture.

The style results from the philosophy of bringing as little outside input into the system as possible. Accordingly, all wines ferment spontaneously without temperature control and also undergo spontaneous acid reduction. Tannin structure comes from co-fermented grapes and stems. The wines remain unsulphured on the full lees for a long time and are usually only minimally filtered before being bottled with very little sulphur. The resulting style is not loud, the fruit restrained. Instead, the wines are gripping and long.

The Auxerrois, also called yellow Burgundy, reaches maturity first within the Burgundy varieties. Its acidity is thus quite low. The combined ageing in used oak and stainless steel as well as a proportion of whole grapes during fermentation helps it to develop phenols and not become too lush. Ripe apricot, some short pastry and cream. The mouthfeel is overflowing in a stony and spicy direction. Especially in the aftertaste, the Auxerrois is characterized by a delicate but noticeable yellow fruitiness. This is perfectly accompanied by a dark, slightly smoky component. A pleasant minerality lingers in the finish. Aromatically, it has absolutely earned its designation "yellow Burgundy".

Pairs Well With:
Pork Schnitzel with Dill Sauce

Sounds Like:
William Orbit - Sea Green