Fresh and juicy – rosé as it should be! Vinified from Merlot, Cabernet Sauvignon & Blauer Zweigelt, to provide easy enjoyment.
Vinification: Harvested by hand from mid-September to mid-October. One portion of the grape material (Cabernet & Merlot) is destemmed and left on the skins for 10–12 hours of maceration. Fermentation in stainless steel and subsequent three months maturing on the fine lees.
Taste and enjoy! ;)
Beautifully balanced wine that offers uncomplicated drinking pleasure at a high level of quality. Light on its feet, but nevertheless quite substantial and persistent in expression. A fine fragrance of herbs and meadow blossoms. White pepper on the palate.
Vinification: Harvested by hand at the beginning of September, gentle whole-cluster pressing. Fermentation in stainless steel and subsequent maturing for three months on the fine lees.
Kremstal DAC Reserve
Complex fruit with subtle depth. An athletic style of Veltliner with juice and power. Plenty of sweet extract, spicy terroir-Veltliner characterised by salty minerality. Veltliner produced via spontaneous fermentation in a large wooden cask.
Vinification: The physiologically fully-ripened grapes are harvested by hand in several passes from mid-October to early November; some of the grapes are destemmed and left on the skins for 10–12 hours of maceration. The wine’s character is determined by the slow fermentation with ambient yeasts in large oak casks and stainless steel. After fermentation, extended maturation on the lees until bottling in late August.
Kremstal DAC Reserve Erste Lage
Individualistic terroir-wine from a steep slope of mica schist – by no means a wine for vinological techno-fans! Glistening golden yellow, apricot fruit packed in salty minerality and invigorating acidity give the wine its weightless elegance and grace, despite its substantial power. This wine wins the best prognosis for future enjoyment (if you do not drink it before!)
Vinification: The physiologically fully-ripened grapes are harvested by hand in several passes from the end of October to the beginning of November; some of the grapes are destemmed and left on the skins for 10–12 hours of maceration. Slow fermentation in stainless steel promotes aromatic intensity, while the slate soil gives the wine its youthful severity and thus its great Riesling potential. After fermentation, aging in wooden cask with batonage (stirring the yeast) and extended maturing on the lees before bottling at the end of August.
95 Falstaff 94 James Suckling 96 A la Carte
Folks can expect the unexpected!
Vinification: Perfect, fully ripened grapes from Ried Hochäcker are selected by hand from mid-October to early November. Old vines, minimal yields. Some of the grapes are destemmed and left on the skins for 10–12 hours of maceration. Slow fermentation in 500-litre oak barrels with ambient yeasts gives the wine its special style & character. Batonage (yeast stirring) is employed in a thought-out manner to develop the wine’s full potential. It can take up to 18–24 months before it – according to our taste – is ready for bottling). Minimal movement, gravity feed & lots of time! Limited!
94A la Carte
If you are familiar with the wines of the Mosel, Saar & Ruwer – which we appreciate very much – you will know exactly what we mean! In some vintages when the structural acidity is right, wines with this invigorating relationship between sugar and acidity, without appreciable alcohol, can also be produced here in cool Senftenberg. Buoyant and elegant wines with the best aging potential.
Vinification: At harvest-time a selection is made of the ripest berries, especially those without a great deal of botrytis. Only the highest-elevation vineyards come into play here, to obtain the characteristic acidity. Long, cool fermentation for up to five months, followed by filtration before bottling.
Medium golden yellow. Intense aromas of stone fruit, fine notes of honey, ripe pineapple and passion fruit, yellow currants – sweet and lovely. Very complex & creamy texture, with apricot & yellow tropical fruit. Racy, well-integrated acidity. Mineral finish, spicy fruit in the aftertaste.
Great aging potential. A Riesling jewel.
Vinfication: At harvest a selection was made of the best, perfect botrytis berries. Whole cluster pressing, then extended fermentation in stainless steel.