Description
Origin
Lower Austria “Thermenregion”
Site
Gumpoldskirchen Brindlbach (Chardonnay), Satzing (Zierfandler) and Tagelsteiner (Rotgipfler)
Grape varieties
2019–2021: Chardonnay, Rotgipfler, Zierfandler
2018 and older: 100% Chardonnay
Gumpoldskirchen Gumpold
2021: 4 Sterne Vinaria
2019: 94 P. Parker | 94 P. James Suckling
Origin
Lower Austria “Thermenregion”
Site
Gumpoldskirchen Brindlbach (Chardonnay), Satzing (Zierfandler) and Tagelsteiner (Rotgipfler)
Grape varieties
2019–2021: Chardonnay, Rotgipfler, Zierfandler
2018 and older: 100% Chardonnay
Ripe apple and pear aromas dominate the nose, underpinned by a hint of nut; still youthful; the lively acidity is a refreshing partner to the full body, giving the wine a charming structure; noticeable ripe pear notes continue, this time underpinned by complex and restrained floral elements, long-lasting finish.
Food pairingWine production| Harvest | selective harvest by hand in 20 kg crates |
|---|---|
| Maceration time | 12 hours |
| Fermentation | spontaneous fermentation in 300 lt oak barrels, ¼ new wood |
| Aging | on full lees in 300 lt oak barrels for 12 months, on fine lees in in big used aok barrels for 6 months |
| Bottling | June 2013 |
| Alcohol | 13,5 |
|---|
fine floral and forest fruit nose, youthful with some spice undertone; fresh acidity, a medium body which is balanced,
fine red berry fruit, some floral and herbal elements, finely interwoven tannins, the lively acid structure supports the persistent finish.
pasta with rich sauces, to large banquets
Wine production| Harvest | selective harvest by hand in 20 kg crates end of september |
|---|---|
| Maceration time | 12 hours |
| Fermentation | spontaneous fermentation in 300 lt oak barrels, ¼ new wood, by 22° for 1 week |
| Aging | on full lees in 300 lt oak barrels for 12 months, on fine lees in in big used aok barrels for 6 months |
| Bottling | End of March 2014 |
| Alcohol | 14 |
|---|
Full yellow. The nose shows soft shades of ripe fruit, pastel-colored aromas of camomille, vanilla and smoke. The palate is tremendously
intense and spicy of herbs, indeed very rich and long. The full body is sufficiently countered by a vivaceous acidity and gives the wine a lot of
length. In the aftertaste slightly salty. There is still a lot to come!
white meat, veal, ripe, creamy cheese
Wine production| Harvest | selective harvest by hand in 20 kg crates end of September |
|---|---|
| Maceration time | 12 hours |
| Fermentation | spontaneous fermentation in 300 lt oak barrels, ¼ new wood, by 25° for 2 week |
| Aging | on full lees in 300 lt oak barrels for 12 months and another 6 months on fine lees in stainless steel tanks |
| Bottling | April 2015 |
| Alcohol | 14 |
|---|
Brilliant shiny yellow hue. The nose is somewhat reserved with soft yellow fruit notes. Cool elegance on the palate with clear, straight apple tones. A
noble texture, beautifully mineral and structured; bone dry with fine acidity and continuously juicy. Wonderfully harmonious, promising much potential.
Completely versatile; also hard cheese
Wine production| Harvest | selective harvest by hand in 20 kg crates beginning of September 2017 |
|---|---|
| Maceration time | 12 hours |
| Fermentation | spontaneous fermentation in 300 lt used oak barrels by 25° for 1 month |
| Aging | on full lees in 300 lt oak barrels for 12 months and another 9 months on fine lees in stainless steel tanks |
| Bottling | July 2019, unfiltered |
| Alcohol | 12,5 |
|---|
Pronounced straw yellow hue. Oily tears. Noble scents of hazelnut cookies and dried fruits with a hint of white chocolate. Discreet flavours of yellow
apple, lemon zest and dates. Needs air or at least some time to develop. Bone dry and racy; full-bodied with lots of saltiness. The wood here is
completely undetectible. The smooth texture continues from beginning to the long citrus finale - which yields an expression of pomelo. Guaranteed to have
a long life.
hearty home dishes and hard cheeses
Wine production| Harvest | selective harvest by hand in 20 kg crates on the 27th of August 2018 |
|---|---|
| Maceration time | whole cluster pressing |
| Fermentation | spontaneous fermentation in 300 lt used oak barrels by 25° for 1 month |
| Aging | on full lees in 300 lt oak barrels for 12 months and another 9 months on fine lees in stainless steel tanks |
| Bottling | June 2020, unfiltered |
| Alcohol | 12,5 |
|---|
Golden yellow with oily tears. The aroma is complex with scents of dried fruits, pear, hops, yarrow, a touch of beeswax and some wet stone. On the
palate are tones of firm yellow fruit, apple sauce and dates. Full-bodied with significant extract and balanced acidity. A tightly woven wine with a chalky
texture, enormous grip and a fine, tart finish (think pomegranate seeds). A guaranteed long life. (tasted by wine academic Johannes Fiala)
wok dishes
Wine production| Harvest | selective harvest by hand in 20 kg crates on 10th September Rotgipfler, 12th September Chardonnay and 18th September Zierfandler |
|---|---|
| Maceration time | whole cluster pressing and 12 hours maceration time (Zierfandler) |
| Fermentation | spontaneous fermentation in 300 lt and 600 lt used oak barrels by 25° for 1 month |
| Aging | on full lees without SO2 for 12 months and another 9 months on fine lees in stainless steel tanks (Chardonnay) and big oak barrels |
| Bottling | 15th June 2021, unfiltered |
| Alcohol | 13 |
|---|
Yellow hue with green reflections. The nose exudes charming fruity scents of nectarine, greengage and dried pear plus accents of chestnut and cardamom. With a gentle mouthfeel and smooth texture, this pleasantly dry wine yields crisp acidity and fine minerality. It dances on the palate, but accelerates on the finish – a fruit basket of pear, powerful citrus notes, salted orange slices and a lengthy lemon juice expression. (tasted by wine academic
Johannes Fiala)
this versatile food companion pairs especially well with fish.
Wine production| Harvest | selective harvest by hand in 20 kg crates from 23rd September to 23rd October 202 |
|---|---|
| Maceration time | whole cluster pressing (Chardonnay, Rotgipfler) and 12 hours maceration time (Zierfandler) |
| Fermentation | spontaneous in 300 l and 600 l oak barrels by max. 25° for 1 month |
| Aging | on full lees without SO2 for 12 months and another, 8 months on fine lees in stainless steel tanks after blend |
| Bottling | unfiltered! 1st June 2023 |
| Alcohol | 13 |
|---|
| Bio |
Biowein, AT-BIO-402 |
|---|---|
| Color |
Weiss |
| Origin |
Niederösterreich |
| Content |
0.75, 1.50 |
| Year |
2020, 2021, 2011, 2012, 2013, 2017, 2018, 2019 |
| Quality level |
Qualitätswein |
| Residual sugar |
trocken |
| Drinking suggestion |
12-14° |
| Closure |
Naturkork |