Weingut Dautel Cleebronn Spatburgunder, Wurttemberg, Germany

Sandstone soils and measured oak aging give 2023 Weingut Dautel Cleebronn Spatburgunder a distinctive balance of juicy fruit and savory detail. This dry Pinot Noir from Württemberg, Germany, combines cherry and berry flavors with woodland aromas, gentle spice, and lively acidity. Fermented on its skins for two to three weeks and matured for 12 months in used tonneaux and large wooden casks, it offers depth without sacrificing freshness. At 13% ABV, it is an expressive choice for the dinner table, with fine tannins and a persistent, dry finish.

Product Details:

• Alcohol by Volume: 13%.
• Total Acidity: 5 g/L.
• Residual Sugar: 2 g/L.
• Grape Variety: Spätburgunder, the German name for Pinot Noir.
• Soil: Schilfsandstein, a sandstone formation characteristic of the vineyard source.
• Fermentation: Fermented on the grape skins for two to three weeks.
• Maturation: 12 months in used 300-liter tonneaux and large wooden casks.
• Owner and Winemaker: Christian Dautel.

Sensory Description:

Brilliant ruby in the glass, this Spätburgunder opens with red and black berries, sour cherry, and a subtle balsamic lift. Dried leaves, woodland mushrooms, coffee, and a delicate cured-ham note add savory complexity, with vanilla and pepper providing gentle seasoning. The medium-bodied palate feels taut yet juicy, its cherry fruit framed by finely textured tannins and vibrant acidity reminiscent of blood orange. Warm spice develops through the midpalate, while sloe and a light almond nuance accompany the long, dry finish. Fruit and freshness remain central throughout, giving the wine both definition and an inviting sense of movement.

Awards & Accolades:

• Falstaff, 92+ Points: Ulrich Sautter, tasted November 14, 2025. “Taut and juicy, warm notes, a blood orange acidity, juicy tannins.”

Winemaker’s Background:

The Dautel family’s winegrowing history in Württemberg stretches back to 1510, but its modern identity owes much to Ernst Dautel’s willingness to challenge regional convention. His work with dry wines, small oak barrels, Chardonnay, and red blends helped establish a more individual estate style. Christian Dautel took over in 2013 after gaining experience abroad, including in Burgundy, and has continued to develop the estate’s focus on Pinot Noir and Chardonnay. His approach emphasizes the character of each vineyard and vintage, with balance and elegance guiding the finished wines.

Serving Suggestions:

Serve at 60–64°F in a Burgundy-style glass, allowing some air after opening to reveal the wine’s savory and woodland nuances. The estate recommends chanterelle risotto, Chateaubriand with béarnaise sauce, and raw-milk soft cheeses. Roast duck, herb-roasted chicken, or mushroom and lentil dishes also complement its juicy fruit, fine tannins, and bright acidity. For a simpler accompaniment, try mushroom pâté on toast or a few slices of cured ham.