Brutal (Rosé) 2020
QWt Burgenland, Gut Oggau, 750 ml
The perfect choice for all natural wine aficionados! The dark rosé from the Rösler variety is produced in Burgenland in only small quantities. It smells of wild berries, is juicy and powerful at the same time.
|Origin:||Austria / Burgenland / Neusiedlersee|
|Site / vineyard:||Rieden rund um Oggau|
|Label:||Vegan, Certified organic or biodynamic wine|
|Ripening potential:||3 to 5 years|
|Drinking temperature:||16 to 18 °C|
|Food Pairing:||Apéro riche, Roast veal with morel sauce, Roast saddle of venison, Mushroom ragout, Risotto with ceps|
|Vinification:||fermentation with grapes' own yeast, short must fermentation, fermentation in wooden barrel|
|Harvest:||hand-picking, strict selection, in small boxes|
|Maturation duration:||9 months|
What’s the secret of the wines of Austria's Gut Oggau?
Gut Oggau wines are among the best organic wines in Austria, and are produced by Eduard Tscheppe and his wife Stephanie Tscheppe Eselböck on the shores of Lake Neusiedl in Burgenland.
Before Eduard founded the winery, he produced conventional wine with his father in Styria, while Stephanie’s family owned and operated the Michelin-star restaurant & hotel Taubenkobel. They restored the 17th century winery, which had been abandoned for many years. When the restoration was completed in 2007 they started with nine hectares. Today, almost 15 years later, they own 15 hectares and are Demeter certified. The previous owner of the winery was a 92-year-old woman with no children. She hadn’t tended the vineyards for several years. That was an exciting challenge for the young couple. Fortunately, there had been a gap of several years between owners, so the soils had a chance to recover from the chemicals that had been used previously. It was important to Stephanie and Eduard not to change the vineyard, and instead they embraced its natural potential. From the very beginning their approach has been to work with nature and to handle the soil and the vines with great care with the focus on sustainability. They were amazed at just how much character the barrels revealed in the very first vintage; each wine seemed so alive, shining bright with its own personality – and thus the Gut Oggau family was born.
Problably the fleshiest breed
Decades of breeding work at the Lower Austria Klosterneuburg School of Oenology has produced this red grape variety. In 1970, the hybrid between Zweigelt and Blaufränkisch was approved and named after the former director of the school, Dr. Leonhard Roesler (1839-1910).
This moderately early-ripening grape variety makes no special demands and provides consistently good quality. The dark, almost blue-black berries are very fleshy, and they yield extremely dark wines with high tannin content. Roesler is therefore often used for blends.
Around 10 hectares are planted with Roesler in Austria.
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.
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.