August Kesseler, a well-known Pinot Noir producer in Germany, first started conversations with several winemakers in the Pfalz (Palatinate) wine region in 2008. After a two years of research, he found three young, ambitious wine growers near the city Bad Dürkheim who had a good hand with Pinot Noir and great terroir for the variety. They formed a collaboration to grow this sensitive grape variety and to create a great value Pinot Noir as it should be, full of fruit, fruit, fruit. Harvested from vineyards with an average age of 25 years and grown close to nature, nearly biodynamic, the fruit, picked by hand, went destemmed into open fermenters. After a cold maceration of two days, the alcoholic fermentation started and took 10 days temperature controlled. The total must contact, including the alcoholic fermentation, was nearly 20 days before the must was pressed gently. In twice-used small Burgundy casks, the wine went through its malolactic fermentation and aged for 12 months. Wine Enthusiast Magazine scored this 91 points saying "Intensely ripe black-cherry aromas are matched with a fresh and juicy and yet remarkably elegant palate. Delicate tannins and a lean, granitic edge frame the lingering finish. It's a brisk, balanced wine to enjoy now through 2018."