The Villa Wolf estate (founded as J.L. Wolf) lies in the picturesque village of Wachenheim in the Pfalz region in Germany. It is named after the beautiful Italianate Villa which was built in 1843 in an era of great success for this region. Ernst Loosen of the Dr. Loosen estate in the Mosel area took over the winery in 1996. His idea was to bring the experience in Riesling winemaking from the Mosel to the Pfalz, as well as producing wines from grapes that are typical for the Pfalz area, such as Pinot Noir, Pinot Gris, Pinot Blanc, Gewurztraminer and Dornfelder.
Since 2011, Patrick Moellendorf and Sumi Gebauer have brought renewed energy and focus to the viticulture and winemaking at Villa Wolf, and they have even applied for organic certification for the estate vineyards, which is a two year process. They met at Dr. Loosen, where they both finished their apprenticeships and were eager to bring their knowledge to Villa Wolf. Their concept of making extraordinary wines in the estate vineyards lies in sustainable, organic vineyard practices combined with gentle handling of the fruit and traditional, minimalist winemaking. Their knowledge and devotion has helped catapult the entry level Villa Wolf varietal wines ahead in terms of quality, consistency and varietal correctness. In addition to that you can find Riesling gems from single vineyards around Wachenheim, Forst and Ruppertsberg, that reflect the sandy soils with instances of basalt and limestone, showing the authentic and pure terroir of the Pfalz.
The Villa Wolf Pinot Noir Rose is made with fruit from vineyards farmed expressly for the purpose of producing a true Rose (called Weissherbst in German). The low-lying Haardt mountains protect the area from cold, wet Atlantic weather, making it one of the warmer and drier areas of Germany. Wine grapes do quite well here where it is possible to achieve full ripeness in every vintage. The predominant soil type in this area is well-drained, weathered sandstone. It produces wines with a fruit-driven purity and a stony structure.
Only perfectly ripe, healthy grapes are selected. Upon harvest the fruit is given a brief maceration (four to six hours) to extract a lovely salmon colour from the Pinot Noir grapes. There is no saignee or colouring with red wine. Fermentation takes place in stainless steel tanks; no malolactic fermentation.
Light and refreshing with deliciously bright fruit flavours and a clean, zippy finish.
Perfect with slightly spicier dishes like Asian stir fry and mild curries as well as barbequed chicken.