Kracher Pinot Gris Trocken 2018

  • 91 James
    Suckling
  • 90 Wine
    Enthusiast
3.6 Very Good (9)
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Kracher Pinot Gris Trocken 2018  Front Bottle Shot
Kracher Pinot Gris Trocken 2018  Front Bottle Shot Kracher Pinot Gris Trocken 2018  Front Label

Product Details


Varietal

Region

Producer

Vintage
2018

Size
750ML

ABV
12.5%

Your Rating

0.0 Not For Me NaN/NaN/N

Somm Note

Winemaker Notes

Pale green-yellow. Fine fresh apple fruit, honey melon and a hint of wild herbs. On the palate juicy, elegant texture, white tropical fruit aromas, descreet acidity. Fresh citrus flavors and pleasant minerality on the finish. A multi-layered food companion.

Blend: 100% Pinot Gris

Professional Ratings

  • 91
    With a slew of fruit-salad character, packed into a medium body with enough freshness to make it lively and engaging, this is a very food-friendly pinot gris. The finish has some real drive and pulls you back for more.
  • 90
    Vivid and rich notions of ripe juicy yellow pear and baked pear tell the tale of the hot 2018 summer. The dry palate corrals this ripeness with its textural pithy richness, lending it balance in its boldness. This is rounded, full-bodied, dry and very fruity.

Other Vintages

2020
  • 92 James
    Suckling
2019
  • 91 James
    Suckling
  • 90 Robert
    Parker
2015
  • 90 Wine
    Enthusiast
Kracher

Kracher

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Kracher, Other Europe
Kracher Kracher Winery Winery Image

Located in the Seewinkel, an area in the Burgenland region of Austra, along the eastern shore of Lake Neusiedl, Weinlaubenhof Alois Kracher is in possession of a microclimate uniquely suited to the production of Beerenauslese and Trockenbeerenauslese wines. 32 hectares of vineyards are planted with Welschriesling, Chardonnay, Traminer, Muskat Ottonel and Scheurebe. Kracher is internationally regarded as one of the finest dessert wine makes. After Alois Kracher passed away in December 2007, his 27 year-old son Gerhard took over responsibility of winemaking. He manages the winery with the same strength, firm will and consequence as his famous father once did.

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Showing a unique rosy, purplish hue upon full ripeness, this “white” variety is actually born out of a mutation of Pinot Noir. The grape boasts two versions of its name, as well as two generally distinct styles. In Italy, Pinot Grigio achieves most success in the mountainous regions of Trentino and Alto Adige as well as in the neighboring Friuli—all in Italy’s northeast. France's Alsace and Oregon's Willamette Valley produce some of the world's most well-regarded Pinot Gris wine. California produces both styles with success.

Where Does Pinot Gris / Pinot Grigio Come From?

Pinot Gris is originally from France, and it is technically not a variety but a clone of Pinot Noir. In Italy it’s called Pinot Grigio (Italian for gray), and it is widely planted in northern and NE Italy. Pinot Gris is also grown around the globe, most notably in Oregon, California, and New Zealand. No matter where it’s made or what it’s called, Pinot Gris/Pinot Grigio produces many exciting styles.

Tasting Notes for Pinot Grigio

Pinot Grigio is a dry, white wine naturally low in acidity. Pinot Grigio wines showcase signature flavors and aromas of stone fruit, citrus, honeysuckle, pear and almond. Alsatian styles are refreshing, expressive, aromatic (think rose and honey), smooth, full-bodied and richly textured and sometimes relatively higher in alcohol compared to their Italian counterpart. As Pinot Grigio in Italy, the style is often light and charming. The focus here is usually to produce a crisp, refreshing, lighter style of wine. While there are regional differences of Pinot Grigio, the typical profile includes lemon, lime and subtle minerality.

Pinot Grigio Food Pairings

The viscosity of a typical Alsatian Pinot Gris allows it to fit in harmoniously with the region's rich foods like pork, charcuterie and foie gras. Pinot Grigio, on the other hand, with its citrusy freshness, works well as an aperitif wine or with seafood and subtle chicken dishes.

Sommelier Secrets

Given the pinkish color of its berries and aromatic potential if cared for to fully ripen, the Pinot Grigio variety is actually one that is commonly used to make "orange wines." An orange wine is a white wine made in the red wine method, i.e. with fermentation on its skins. This process leads to a wine with more ephemeral aromas, complexity on the palate and a pleasant, light orange hue.

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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).

SWS972938_2018 Item# 752791

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