Discover the elegance and flavour of Oliver Zeter Pinot Noir. This wine boasts a delightful blend of red fruits, hibiscus blossom, sour cherry, and lingonberry, providing a fresh and agile taste. With delicate oak notes and refined spice, it's a perfect pairing for cheese, red meats, and beautiful at Christmas or Thanksgiving with turkey.

About the Producer

Oliver Zeter is not your typical winemaker, forced to balance a family winemaking tradition against his own vision. He considers himself lucky to have started from scratch, as it lets him do as he wants, with no worries about stepping on anyone else's toes.
Oliver bottled his first vintage in 2007 and has already earned himself a place in the wine world whilst being one of the rising stars of the Pfalz. An importer first, he was converted to winemaking during a visit to South Africa where he lost his heart to Sauvignon Blanc, his passion for which manifested itself in the planting of seven clones on soil that was perfectly suited to the variety. Oliver has been among the leaders in German viticulture for some time now and his portfolio comprises Burgundy varieties and other specialties.

Vineyard and Winery

The vineyards for Oliver Zeter Pinot Noir can be found throughout the best growing districts in the Südpfalz, primarily around the villages of Siebeldingen, Godramstein, and Nussdorf. The soils contain both limestone and loess, with pockets of clayey sandstone as well. The vines vary in age — ranging up to 30 years, in some cases — and specific Pinot Noir clone. Yields hover around a rough maximum of 8,000 kilos per hectare. After the grapes are pre-sorted on the vines, they travel to the cellar via sorting equipment, and then into their fermentation vats. Along the way, they bleed off approx. 5-15% of the juice, a natural method for enhancing the power of the future red wine.

After fermentation, pressing is conducted gently; a basket press is used whenever vintage and conditions allow, as this traditional method encourages better extraction of aromas, colours, and fine tannins from the skins. No pump-overs occur during this phase, preferrring to rely on gentle, gravity-guided transport. The young wine is then aged for ten months in used French oak barrique. No filtering is done prior to bottling.