Druif Pinot Noir (Harth + Harth)
Brouwerij 3 Fonteinen
- From:
- Brouwerij 3 Fonteinen
- Belgium
- Style:
- Belgian Fruit Lambic
- ABV:
- 8.5%
- Score:
- +8 ratings needed
- Avg:
- 4.14 | pDev: 2.66%
- Ratings:
- | reviews: 1
- Status:
- Active
- Rated:
- Jan 29, 2026
- Added:
- Dec 16, 2024
- Wants:
- 0
- Gots:
- 1
NO SCORE
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Furthermore, this package contains two bottles of our Pinot Noir. For this, we macerated the whole Pinot Noir grapes for over nine months before blending and bottling. We have used more than 60% old lambik, which means the weighted average age of this blend at the time of bottling is over 28 months. The final fruit intensity of this blend is 425 grams of Pinot Noir grapes per liter, which is 320 grams in this bottle. For the grapes, we once again collaborated with our friends from Harth+Harth, a biodynamic, Demeter-certified natural winemaker from Rheinhessen, Germany. Half of the grains used to brew the original seven lambikken came from the Pajottenland.
Recent ratings and reviews.
Reviewed by Sabtos from Ohio
4.04/5 rDev -2.4%
look: 4 | smell: 4.25 | taste: 4.25 | feel: 2.75 | overall: 4
4.04/5 rDev -2.4%
look: 4 | smell: 4.25 | taste: 4.25 | feel: 2.75 | overall: 4
Despite cellaring on its side, and pouring from a basket, appearance is quite turned brick red under a short, fizzly off-white head that dissipates slowly and doesn't retain.
I'm not sure I can compare this to the still aging pour we had on site, but the nose seems pretty gummy bear like at first blush.
Taste is far more mature of tart oaky funk paired with peppery grape with a bit of tannin and hint of cedar, even becoming a little seedy, finishing dry.
After these first sips, the nose becomes much seedier and toastier, kind of like poppyseed cracker, while the grapes nearly emulate kriek, at times. Acid formidably builds over time, making it difficult to finish, if I'm being honest.
Apr 05, 2025I'm not sure I can compare this to the still aging pour we had on site, but the nose seems pretty gummy bear like at first blush.
Taste is far more mature of tart oaky funk paired with peppery grape with a bit of tannin and hint of cedar, even becoming a little seedy, finishing dry.
After these first sips, the nose becomes much seedier and toastier, kind of like poppyseed cracker, while the grapes nearly emulate kriek, at times. Acid formidably builds over time, making it difficult to finish, if I'm being honest.
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