Heitlinger 'Wormsberg' Grosses Gewachs Spätburgunder, Baden, Germany 2016

Situated in the rolling hills of the Kraichgau between Heidelberg and Heilbronn, Weingut Heitlinger is one of Germany’s largest certified organic producers. As a proud VDP member, Heitlinger focuses on quality-driven wines with an emphasis on sustainability and a precise reflection of terroir. Their Grosses Gewächs bottlings showcase some of the best vineyard parcels in Baden, and Wormsberg is a prime example of their serious approach to Spätburgunder (Pinot Noir).

• WINEMAKER: Claus Burmeister

• FARMING: Certified Organic; VDP member estate

• VARIETY: 100% Pinot Noir (Spätburgunder)

• TERROIR: Wormsberg is defined by bunter Mergel (colored marl)—a layered mix of limestone, clay, and sandstone. These soils provide excellent drainage while preserving water-retention capacity during dry spells. The Kraichgau’s warm yet breezy climate helps ripen Pinot Noir without sacrificing freshness.

• VINIFICATION: Hand-harvested, fully destemmed, spontaneous fermentation in open-top fermenters with punchdowns

• AGING: Aged 18–20 months in 300L and 500L French oak barrels, a portion of which is new; bottled unfiltered

• TASTING NOTES: This mature Grosses Gewächs opens with aromas of dried cherry, forest floor, and baking spice. The palate is structured yet elegant, with resolved tannins, supple red fruit, and earthy undertones layered over subtle oak. A fine example of Baden Pinot at peak maturity.

• FOOD PAIRINGS: Duck confit, roast squab, mushroom risotto, or aged Gruyère

From Our 2025 Bottle Cult Notes:

There’s a thrill in discovering Pinot Noir from unexpected corners of the world—especially when it comes wrapped in precision, poise, and sheer deliciousness. The 2016 Heitlinger Pinot Noir Wormsberg Grosses Gewächs is just that. Grown on a jaw-dropping 70-degree slope at the top of the Kapellenberg (a huge Stone Age complex dating back to 4200-3500 BC), in a micro-parcel called Wormsberg, this site was hand-picked by winemaker Claus Burmeister as the crown jewel for Pinot Noir at Weingut Heitlinger. According to the team here, these grapes produce a Pinot Noir that rivals some of the best Burgundies on the market– but we’ll let you make that determination for yourself! 

The site’s soils are a mix of red marl and chalk, ideal for Pinot Noir, lending the wine a subtle interplay of earth and energy. This isn’t a fruit bomb—it’s nuanced, mineral, and restrained, with a sleek spine and an almost architectural sense of structure. It’s also a Grosses Gewächs (Germany’s highest classification for dry wines), which signals that this is not just a good Pinot Noir "for Germany"—it’s a great Pinot Noir, period. And what makes it even more intriguing is that it hails from Kraichgau, a relatively unsung subregion of Baden, one of Germany’s thirteen anbaugebiete (wine growing regions), just north of Stuttgart. This is Pinot territory you probably haven’t tasted from yet—and it’s absolutely worth it. I promise.

Heitlinger itself is a standout estate, both in scale and integrity. With over 110 hectares under vine, all farmed biodynamically, and a membership in the prestigious VDP, they’ve positioned themselves as stewards of both land and legacy. Owners Philip and Patrick Jacklin have built a hospitality empire in this little corner of Baden, including a second winery, a 5-star resort and a destination golf course!  But their main focus is creating a standout wine that is true to its place, weaving together tradition and innovation. As Patrick says, “We work hard in the vineyard and as little as possible in the cellar.” 

This wine is a knockout for those who enjoy Pinot Noir from both California and Burgundy. Its sweet nose of lavender, smoked strawberries and raw mushroom give way to a juicy, medium-bodied Pinot with a generous amount of both fruit and earth notes. The elegant tannins and popping acidity will support the wine aging for up to 15 years. Luckily for you, it’s already on its way, and ready to be enjoyed now, or in a few years’ time. Pair it with any classic Pinot dish, but don’t be shy with branching out to flavorful dishes like goat curry or earthy sauces like molé.  —Simi Grewal, DECANT Co-Founder