QWt Burgenland, Gut Oggau, 2018
Son of Wiltrude and Joschuari. Like his sister Theodora, he has a typical Burgenland lightness and open-heartedness. An attractive, yet not superficial young man. Although popular beyond measure, he has hidden qualities that make him all the more interesting. His big dream: to one day become an acclaimed world star. A very fine, juicy Burgenländer with a piquant fruity-spicy nose. It is not difficult to make friends with it, as it shows its character in a positive, very clear and unconcerned way. Partially fermented on the skins and aged in various wooden casks of 500L, 1200L and 1500L and matured on the lees for 12 months. No finings, batonnage, filtrations during this time and there are no additional sulphur additions.
|Origin:||Österreich / Burgenland / Neusiedlersee|
|Site / vineyard:||Rieden rund um Oggau|
|Grape variety:||Zweigelt, Blaufränkisch|
|Ripening potential:||3 to 5 years|
|Serving temperature:||16 to 18 °C|
|Food pairing suggestion:||Apéro riche, Roast veal with morel sauce, Roast saddle of venison, Mushroom ragout, Risotto with ceps|
|Vinification:||fermentation with grapes' own yeast, fermentation in wooden barrel, Punching down, pressed carefully and immediately|
|Harvest:||hand-picking, strict selection, in small boxes|
|Maturation:||in steel tank, in large wooden barrel/foudre|
|Maturation duration:||16 months|
Austria – Sumptuous culture, accessible to all
Austria is characterized by unbelievable topographical diversity. A flat steppe in the east, forests and hills in the Alpine regions, wetlands and Mediterranean landscapes in the south. This in addition to a rich tradition and even greater love. It’s no surprise that the Romans found joy on this patch of Earth and cultivated wine growing. Austrian wine is not abundant, but it is high quality.
Burgenland: Reds, sweets and other wonders
Burgenland is often referred to in Austria as the new wine world. In fact, wines – with exceptions like the nobly sweet Ruster Ausbruch – were almost entirely unknown here 20 years ago. Today, the most substantial red wines in Austria mature here. And the sweet wine scene is also stronger than ever before. Even the whites – for instance, in the Leitha Mountains – are on the upswing. The basis for this wine wonder are the various terroirs that overlay the land in a complex patchwork.
Fanned by warm winds
The Blaufränkisch fits in comfortably in Burgenland and in neighbouring Hungary. Caressed by the warm winds of the Pannonian Plain and protected by hills and mountains, the grapes can fully ripen. They yield fine, dark-berried, well-structured red wine. Depending on taste, the vintner presses them lightly and fruitily, or gathers them in wooden casks into firm, peppery wines. They are predestined for ripeness, and pair excellently with meat and game dishes. The name of this wine is deceptive: in the middle ages, grapes from southern Germany were called “Frankisch”. They were seen as particularly sophisticated. The Blaufränkisch, however, is a native of Austro-Hungary. In Hungary, where it is called Kékfrankos, it even occupies twice as much vineyard space as in Austria. Some producers make wine on both sides of the border.
Flatterer with a backbone
The Zweigelt is an Austrian original. Fritz Zweigelt crossed it in 1922 at the Klosterneuberg Orchard and Viniculture School ("Obst- und Weinbauschule Klosterneuburg") from the red varieties Blaufränkisch and Saint Laurent. Zweigelt's main quality is being marvellously drinkable. With its exuberant berry fruit and juicy structure, it fits like no other to the pleasurable lifestyle of our Austrian neighbours. One thinks, for example, of a hearty Brettjause in the wine tavern. It can, however, also assemble well with other grape varieties, and expand in wooden barrels for more backbone. No wonder it is the most planted grape variety in Austria. One curiosity: the Japanese island of Hokkaido grows 230 hectares of Zweigelt.