Dornfelder

Dornfelder () is a dark-skinned variety of grape of German origin used for red wine. It was created by August Herold (1902–1973) at the grape breeding institute in Weinsberg in the Württemberg region in 1955. Herold crossed the grape varieties Helfensteiner and Heroldrebe, the latter which bears his name, to create Dornfelder. Helfensteiner (Frühburgunder/Pinot Noir Précoce × Trollinger/Schiava Grossa) and Heroldrebe (Blauer Portugieser × Blaufränkisch/Lemberger) were both crosses created some decades earlier by Herold. Dornfelder received varietal protection and was released for cultivation in 1979. It was named in honor of Immanuel August Ludwig Dornfeld (1796–1869), a senior civil servant who was instrumental in creating the viticultural school in Weinsberg.

Traditionally, the red wines of Germany were mostly pale and light-bodied, but new breeds of dark-skinned grapes led by Dornfelder have allowed the production of more internationally styled reds. Dornfelder has a depth of color, good acidity and the ability to benefit from barrique aging and the associated oak flavours. In comparison to traditional red wine varieties of Germany, Dornfelder is easier to grow than Spätburgunder, has better resistance to rot than Blauer Portugieser (as well as deeper color, more powerful flavours and more tannin), has stronger stalks than Trollinger, ripens earlier than Lemberger, and achieves higher must weights, i.e., higher natural alcohol levels than most of these varieties. Dornfelder can be very productive, and yield up to 120 hectoliter per hectare, but quality-conscious producers typically keep yields much lower. Higher-quality Dornfelder wines are velvety textured, slightly floral, often show flavours of plums, blackberries or cherries, and are typically oaked. Sometimes the wines have a hint of sweetness.