Editors notes
Details
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Wine Type
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Vintage
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Variety
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Location
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Cellaring
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Closure
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Bottle Size
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Oak Type
Tasting Profile
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Light (Light)Full (Full)
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Low Tannin (Low Tannin)Tannic (Tannic)
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Sweet (Sweet)Dry (Dry)
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Low Acidity (Low Acidity)High Acidity (High Acidity)
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Aroma
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Palate
Critic Scores & reviews
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Bruce Sanderson
91"Suave and made in the international mode, this is extracted, with flavors of plum, blackberry and chocolate accented by spice from some exotic oak treatment. Firmly structured and tight, with a long spice-tinged aftertaste. Blaufränkisch, Cabernet Sauvignon, Merlot and Zweigelt."
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Locations
Austria
Austria has a reputation for high-quality dry white wines, primarily from its native grape variety, Grüner Veltliner, and from Riesling. However, you can find many excellent red wines here, too. These come from native varieties including Zweigelt and Blaufränkisch as well as sweet, botryised dessert wines made from Welschriesling. Austrian wine-producing regions enjoy a cool continental climate, with short summers and harsh winters. Grüner Veltliner is the country’s most widely planted grape variety, and at their best, these wines are full-bodied wines with excellent fruit concentration and naturally high acidity. Welschriesling – not to be confused with Riesling – is the second most planted variety. Winemakers use Welschriesling in a number of winemaking styles, from high-acid, fresh dry styles to high-quality botrytised dessert wines. Other varieties grown in Austria include Riesling, Chardonnay, St Laurent, Müller-Thurgau, and Sauvignon Blanc.
Burgenland
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