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Pinot Noir 2017 - Villa Wolf (Ernst Loosen)
Villa Wolf (Ernst Loosen)

PINOT NOIR 2017 - VILLA WOLF (ERNST LOOSEN)

  Pfalz, Germany
€12.70
10.80
€10.80

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Not by chance among Decanter's Top 50 accessible and exciting wines under 25€!

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Why do we love it?

Pinot Noir 2017 from Villa Wolf is probably the most value for money Pinot Noir out there. Elegance, typicity and juicy red fruit that can compete with each and every one of its french siblings.

Villa Wolf winery is located in Phalz. It is the second winery of Ernst Loosen, who, after his success at Mosel, decided to take over Phalz, too. Pinot Noir has a great tradition in Phalz, where it is known as Spatburgunder. The soil and climate help the delicate variety to fully ripen and maintain its high acidity. Part of the Pinot Noir (50%) matures for 12-18 months in french oak barrique barrels (of which 30% is new oak), while the rest stays in a stainless-steel tanks. This way it acquires the flavors and complexity of the oak while retaining its fruit and freshness.

If you were looking for the perfect red wine to accompany your summer, then you've just found it!

COLOR

RED

AROMA

PRONOUNCED

BODY

LIGHT

ACIDITY

MEDIUM

Tastes Like

It has a bright ruby color on the glass.

Captivating nose full of strawberries, cherries, pomegranates and framboise. Subtle notes of spices such as vanilla, all spice and nutmeg provide extra complexity.

On the palate it is medium bodied, with crisp acidity and soft tannins. Juicy red fruits meet all spice, vanilla, nutmeg and tea leaves in a really elegant set. Fruity aftertaste that lasts.

Technical stuff
Color Red
Type Dry
Year 2017
Alcohol 13%
Origin Pfalz, Germany
Variety Pinot Noir
Aromas strawberry, cherry, pomegranate, framboise, vanilla, all spice, nutmeg.
Bottle Size 750ml
Barrique 12-18 months (50%)
Serving temperature 14°C
Aging 3 years
Closure Screw cap
Organic No

PINOT NOIR 2017 - VILLA WOLF (ERNST LOOSEN)

PAIR IT

with pasta with light red sauces, grilled red meat, a juicy moussaka 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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