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Dornfelder () is a dark-skinned variety of grape of Germany origin used for red wine. German Wine Institute: Dornfelder , accessed on May 29, 2008 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. Vitis International Variety Catalogue: Dornfelder , accessed on May 29, 2008 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 viticulture school in Weinsberg. Wein-Plus Glossar: Dornfelder, accessed on March 6, 2013
Traditionally, the red German wine 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 , 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.
Dornfelder is the second most grown red wine grape variety in Germany. Steadily increased plantings throughout the 1980s and 1990s allowed it to overtake Blauer Portugieser in 2001. It has established itself in most German regions, and been particularly successful in Rheinhessen and the Palatinate. In 2006, Dornfelder was grown on in Germany, and no longer has an increasing trend. German Wine Institute: German Wine Statistics 2007-2008
Originally created as a blending variety to add color to the pale red wines of Germany, plantings of Dornfelder were initially slow to take off. By 1970 there was only around of the variety planted.Appellation America " Dornfelder", varietal profiles, Accessed: November 25th, 2013 The grape was officially approved for German wine production in 1980 with plantings rapidly increasing throughout the rest of the 20th century. From 2000 to 2005-2006, plantings again doubled as wine produced from Dornfelder earn commercial success.
As a successful vinifera crossing, Dornfelder was used as a parent variety to create several new varieties including Acolon (a 1971 crossing with Blaufränkisch), Cabernet Dorio (a 1971 crossing with Cabernet Sauvignon), Cabernet Dorsa (another 1971 crossing with Cabernet Sauvignon) and Monarch (a 1988 crossing with Solaris).
The grape was first introduced to England in the late 1980s where it has mostly been used for rosés and sparkling wine production. While some English producers do make light bodied red wines, its use for red wine production has largely fallen out of favor as the hybrid grape Regent gains in popularity. By 2007 there were an estimated in England. In the Czech Republic, there are some limited plantings of Dornfelder.
Outside of Europe, Dornfelder can be found in the Lodi and Sta. Rita Hills AVA of California, the Finger Lakes AVA of New York as well as in Pennsylvania and Virginia. Plantings of the grape can also be found in Canada in the British Columbia wine region of Vancouver Island. In the Rio Grande do Sul region of Brazil, some South American wine producers are experimenting with the variety as are on the island of Hokkaido where there of Dornfelder in production as of 2009.
Early in its history, German producers would use Dornfelder to make Beaujolais nouveau style wine using carbonic maceration to make a light bodied, fruity wine, sometimes with a bit of residual sugar. Today, most examples of Dornfelder are fermented dry, though some off-dry examples exist, with flavors of sour cherry and blackberries.
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