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Spatburgunder 2020 - Stefan Bietighofer
Stefan Bietighofer


  Germany / Pfalz
ADD TO CART ALMOST GONE At your doorstep in 1 - 3 days

One of the most sophisticated Pinot Noir (Spatburgunder)!


Why do we love it?

The "drink sophisticated" that you will see on the cap of Spatburgunder - Stefan Bietighofer, is the motto of Stefan Bietighöfer, and it only gives you a taste of its elegance and rigor!

This Pinot Noir (Spatburgunder as it is called in German) has a minimalist appearance and is completely reminiscent of neo-Cosmetic wine, but its "inside" screams old world! Austere, elegant, with a subtle oak effect and burgundy balance. This is certainly the case with Stefan's entire range of wines, originating from the Pfalz, Germany's Pinot Noir palace! Stefan Bietighöfer, is the 6th winemaker of the Bietighöfer family, with a long tradition in winemaking since the 17th century! Its vineyards are spread over the best parts of the Pfalz and are grown organically... The Spatburgunder - Stefan Bietighofer will get you out of the difficult position of choosing a wine and there is a serious "danger" of leaving the Burgundian Pinot Noir aside for a while! Especially at such a price!

Try it!









Tastes Like

In the glass it is ruby. The nose is austere, with a fruity character, a subtle oak effect and earthy notes that contribute to the whole.

Berries, blueberries and other forest fruits, wet leaves and subtle spices appear more in the mouth. It is of medium volume with medium (+) acidity, light tannins and good balance. The aftertaste is medium.

Technical stuff
Color Red
Type Dry
Year 2020
Alcohol 12%
Origin Phalz, Germany
Variety Spatburgunder (Pinot Noir)
Aromas Oak, earthy notes, berry, blueberry, forest fruits, wet leaves, spices
Bottle Size 750ml
Barrique 12 months
Serving temperature 14°C
Aging 3 years
Closure Screw cap
Organic No



Pair it with pasta with light red sauces, grilled red meat, pizza or enjoy it on its own as an aperitif.

Pork tenderloin with sun dried tomatoes

  • 2 pork tenderloins (fillet), each about 300g, with the excess fat removed
  • 1 tbsp extra virgin olive oil
  • 2 cloves of garlic, finely chopped
  • 2 tbsps. chopped fresh thyme
  • 1 tsp. of salt
  • 1/2 tsp. of freshly ground black pepper
  • 2 tsps. of butter
  • 1/2 cup of red wine
  • 1/2 cup chicken broth (or a chicken broth cube and half a cup of water)
  • 5 sun dried tomatoes cut to 4
  • 3 tbsps. of cream

Preheat the oven to 200 ° C.

Brush the meat on both sides with the half olive oil. Rub with garlic, thyme, salt and pepper.

In a stainless-steel pan, heat the remaining olive oil and butter to medium-high heat. When it’s hot, add the fillets and cook until golden brown on both sides, about 5 minutes. Place the fillets in a baking pan and place them in the hot oven. Let them cook for 12 to 15 minutes.

Remove the meat on a platter and cover it with foil to keep it warm. Put the remaining juices of the pot back in the pan.

At moderate to high temperature, add the wine by stirring to keep it from sticking. Add chicken broth and slices of sun-dried tomatoes. Lower the temperature and simmer for 2 to 3 minutes. Then add the cream and stir well to mix it up.

Cut the fillets into chunks and spread them on a platter. Pour the hot sauce over them with a spoon and serve immediately.

We recommend serving with long-grained rice.


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