Spotted this a few months ago at Chambers Street Wines in NYC for ~$35 so I figured why not, my experience with the Beck-Hartweg wines is near nil but I’ve only heard good things. This comes from old vines in the granitic “Frankstein” cru but reds cannot display the lieu-dit, so they’ve used that trusty Alsatian workaround and kept the “F.” The note on the back of the bottle specifically states no added sulfite, and I’m left to assume it’s 0/0.
I know 2018 is considered somewhat of a breakout vintage for both Alsace and Baden pinot, and this wine reflects that. Some fading towards the rim but holding its color well with little bricking. Smells ripe and dense; strawberry/pepper jam, barbecued meat smokiness, number 2 pencil (lead and eraser). Palate reminds me of those Ghirardelli dark chocolates with the thin layer of raspberry in the center. Little bit of dust, not too much. Has that beautifully silky aged pinot texture at first but the tannins are still quite chewy and the acid is definitely there. I was expecting this to be more advanced than it was, and if anything I might have opened it too young. Firmly structured with no sign of mouse, brett, or VA, even after being open 48 hours. Brooding and heady but great with pepperoni pizza, my kind of wine.
Would love to hear about others’ experiences with the Beck-Hartweg wines or more broadly with 2018 reds from Alsace/Baden!