2014 Technical Specifications
Alcohol 12.5%
Total Acidity 5.5 g/L
Grape Varieties Blauburgunder (Pinot Noir)
Region Niederosterreich
Soil Calcareous loess-clay; on the higher terraces the clay is interspersed with primary-rock debris
Slope 6.0°
Orientation Southeast
Vineyard Yield 35 hL/ha
Harvest Dates 6–7 October 2014
Sites Ried Dechant
Oak Types Oak
Bottling Date Early June 2016
Closure Natural Cork
Production Details Guyot-trained vines at 265–320 m elevation. Traditional skin fermentation lasted approximately two weeks and was followed immediately by malolactic fermentation. The wine was then matured in 300–2,500 L oak barrels averaging two to three years old. The producer describes the residual sugar categorically as dry and recommends serving at 12–15°C.
Tasting Notes Viktor Siegl: spicy parsnip and anise aromas with raspberry; cool, youthful and taut, with a red-fruit structure and a trace of fermented fruit.
Food Pairing Game, goose, duck, lamb and smoked foods
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1540312 | — | — | wine-searcher.com ↗ |
Producer Information
Website
Address
Zwettlerstraße 23, 3550 Langenlois, Austria
Phone
+43 (0)2734 2172-0
Email
Owner
Willi Bründlmayer
Cellarmaster
Willi Bründlmayer