Well proportioned, with a lot of potential for a long time. A basket with ripe pears and apples, velvety peaches, grated nuts, freshly baked potato bread with honey, candlelight and flint. Subtle, vibrant, exciting, savory and harmonious - perfect for a little ripened cheese, good conversation by the fireplace and music by Haydn.
With vineyards that point towards the southeast and have sunlight from morning till evening. The oldest vineyard was planted in 1955 and the youngest was opened in the Riede Vogelsang area in 2013. (Riede is an Austrian term describing special winegrowing areas.) There is an oversee a rather broad spectrum of grapes, with Welschriesling, Weissburgunder, Grauburgunder, Furmint, Gelber Muskateller, Sauvignon Blanc, Chardonnay, Blaufränkisch and Zweigelt. Many hardworking helpers harvest the grapes exclusively by hand. For the dry white wines, the grapes are de-stemmed and pressed and the wine lees settle overnight. Subsequently, they ferment at 19° to 20°C and then remain on the yeast for some time, which allows them to develop their typical character and style. The red wines are fermented at 29°C and then lie on the skins for about 14 days before being gently pressed. Subsequently, they ripen for 9 months (Zweigelt) or 14 months (Blaufränkisch) in large oak barrels in the wine cellar.
The source of Austria’s finest botrytized sweet wines, Burgenland covers a lofty portion of Austria's wine producing real estate. It encompasses the smaller regions of Neusiedlersee, Neusiedlersee-Hügelland, Mittelburgenland and Südburgenland. The latter two are most associated with their exceptional red wines. The region as a whole produces no shortage of important whites.
Neusiedlersee, named for the lake that it surrounds to the east, is home to a great diversity of grape varieties. The region’s most notable wines, however, are the botrytis-infected, sweet versions.
Neusiedlersee-Hügelland, which wraps the lake on its western side, includes the town of Rust, a historically esteemed wine community. Its close proximity to the lake’s fog and mist make it another source of some of the more prestigious botrytized wines. Neusiedlersee-Hügelland also produces fine Blaufränkisch, Pinot Blanc, Neuburger and Grüner Veltliner, though a label will usually name the more general, Burgenland, so as not to confuse it with its eastern cousin, Neusiedlersee, across the lake.
Blaufränkisch is well suited to and makes up over half of the vineyard area in Mittelburgenland. The region’s hills and plateaus, which are composed of variations in schist, loess and clay-limestone, produce high quality reds with interesting diversity.
Südburgenland, also known for its deep, complex and age-worthy Blaufränkisch, is beginning to turn out some alluring whites from Grüner Veltliner, Welschriesling and Weissburgunder (Pinot Blanc).
Approachable, aromatic and pleasantly plush on the palate, Pinot Blanc is a white grape variety most associated with the Alsace region of France. Although its heritage is Burgundian, today it is rarely found there and instead thrives throughout central Europe, namely Germany and Austria, where it is known as Weissburgunder and Alto Adige where it is called Pinot Bianco. Interestingly, Pinot Blanc was born out of a mutation of the pink-skinned Pinot Gris. Somm Secret—Chardonnay fans looking to try something new would benefit from giving Pinot Blanc a try.