(region followed by producer)
Kamptal:
Schloss Gobelsburg
Hiedler
Hirsch
Wachau:
Alzinger
Burgenland:
Wenzel
Schloss Gobelsburg (Kamptal)
Founded 1171 AD by the Monks of Stift Zwettl, the first vineyards are on Gaisberg and Heiligenstein. 1740 AD the castle and its vineyards were acquired by this order. In 1996AD Eva and Michael Moosbrugger took over the management together with Willy Bruendlmayer to continue the tradition. Two of the best and most innovative winemakers in Austria guarantee the quality and preservation of the heritage of this great estate. Very terroir driven wines made to excellence in one of the most advanced cellars in Europe.
Schloss Gobelsburg Sekt Brut Reserve
A blend of Pinot Noir, Riesling and Grüner Veltiner from a variety of vineyard sites. Spends 2 –3 years on lees before disgorging.
90 points Stephen Tanzer's International Wine Cellar:
“Medium green-yellow. Very fine mousse. Discreet aromas of soft stone fruits, roasted nuts and yeasty nuances. Concentrated and refreshing, with a pleasant flavour of yellow apple. A very elegant, dry sparkling wine with a long, complex finish. Drink now to 2012. The current cuvee is ‘01-‘02, disgorged March ‘06 (that’s a lot of time on the lees); it’s 15% Pinot Noir, 15% Riesling and 70% GrüVe - the latter two derive from pre-harvests from Grand Crus like Lamm and Gaisberg(!); this is saltier than last year’s blend, but just as silky, classy and Veltliner-y, and it may be even better when it recovers from disgorgement (which acts like a concussion on a wine)”
Riesling Urgestein 2005 / 2006
From the Langenlois and Gobelsburg vineyard sites. This is the lightest of the Rieslings this producer makes.
Riesling Alte Reben 2005
Alte Reben (Old vines). Low yielding vines planted in the early 1900s.
Riesling Gaisberg 2006
Very exotic fruit, mango and sweet lime, touch of pineapple. Impressive structure and body, with enormous ageing potential.
Grüner Veltliner Steinsetz 2006
“Black pepper to start, touch of white asparagus and rhubarb. Very open, full and original, almost dark fruit, very clear and linear” - Vinaria Magazine
Grüner Veltliner Messwein 2006
Messwein (Altar wine). This ‘Altar wine’ may only be produced with permission of the Bishop under strict ecclesiatical regulations – that is organic, no chaptalization, no additives. A fresh light to medium bodied style with approachable acidity.
“The ’06 vintage shows very fine, fresh floral notes. Very clear fruit, apricot, and fresh lime” - Vinaria Magazine
Ludwig Hiedler is the 4th generation owner of this Vineyard. Founded by his great-grandfather in the mid 1800s, Ludwig and his wife, Maria, have grown this estate to produce internationally acclaimed wines, with a focus on careful site selection to produce wines of individual character. They have 16 ha. of vines, including top sites such as Gaisberg, Loiserberg, Heiligenstein, Spiegel and Thal.They produce wines of great structure and character which demand attention and thought.
Riesling Loiserberg 2005
The Loiserberg site is in the far west of Langenlois, on steep rising terraces SE facing terraces. The soils are mineral rich with mix of slate and gneiss, with Quartzite. The site has warm to hot ripening days with temperatures dropping dramatically at night. The vines are 26 years old.
"Only as it began to warm up in April, says Hiedler, did his 2004 Riesling Loiser Berg even begin to come out of its shell, and there is in fact something spring-like about the florality and the Mosel-like bright, juicy fruit-and-stone interplay exhibited by this relatively light-bodied yet glossy, satin-textured" 89 points, Wine Advocate. David Schildknecht
Riesling Maximum 2005
Extraordinary richness of fruit and structure already on the nose, apricot and stonefruit, manages to stay focused and elegant while being the pinnacle of Riesling richness… 2006 Riesling Trophy. VINARIA
93 points, International Wine Cellar. Stephen Tanzer
Grüner Veltliner Spiegel 2006
Spiegel is a site south of Langenlois, on a plateau with deep loess soils. The vines are aged between 15and 35 years. Mineral & Tobacco on the nose, white pepper,herbal, very focused with impressive finish. VINARIA
Grüner Veltliner Thal 2006
Thal is a site south of Langenlois, stretching west to Gobelsburg. The gently sloping terraces have deep loess soils, with red sands.
Vines are up to 60 years old.
“Wonderful Aromatics, bayleaf, white flowers and spice (anis,lemongrass,caraway) touch of nuttiness, wide open and flowing” VINARIA
Pinot Blanc Eiswein 2005 (375ml)
Full yellow-gold colour. Deep aromas of tropical fruit, apricot, and honey follow through on the superconcentrated palate with convincing freshness, as the wine’s luscious sweetness is balanced by well-integrated, vital acidity. The delicious and very intense fruit goes on and on to the finish. This liquid dessert will have a very long life. Spectacular…
The Hirsch Estate was founded in the late 1800s. Now it is run by great grandson, Johannes Hirsch, who expanded the vineyard to 24 ha. comprised of top vineyard sites such as Gaisberg, Heiligenstein and Lamm. Hirsch was the first producer in Austria to bottle its wines under screwcap.
Riesling Zöbing 2005
This vineyard site is on the primary rock terraces around the village of Zöbing. Average vine age is 15 years, the wines are fermented in stainless steel, 50/50 cultured and natural yeast. The wine spends 3 months on lees. Typically the wine is tight, with citrus peel, white stonefruit and underlying minerality.
The 2004 vintage won the Kamptal Wine Trophy
Riesling Heiligenstein 2004
The Heiligenstein site is a steeper site, which drops down to the Kamp River. Soils are eroded silt and sandstone, with clay and slate. Grapes are whole bunch pressed, fermented with natural yeasts, and rested on lees in old large oak casks for 6 months before bottling.
Grüner Veltliner Heiligenstein 2006
From 25 year old vines grown on the foothills of the Heiligenstein vineyard. This site has loess and loam soils, which are considered ideal for growing Grüner Veltliner. The grapes are fermented in stainless steel, with 50/50 cultured and natural yeasts. The wine spends 3 months on lees before bottling. Pale green-yellow. Subtle apple, fennel seed, seashells on the nose and palate. Vibrant acidity, a refreshing crisp drink for summer.
Lovely GV with a ripe Viognier note, crisp citrus, melon, and white pepper. The palate and finish are balanced, crisp.
Grüner Veltliner Lamm 2004
Full, ripe stone and exotic fruit nose, bee wax and honey, mineral backbone, very linear with enourmous structure, balanced and long.
For all sales and enquiries, please contact
Andreas Puhar
0409 142 800
Ph/fax: +61 2 9698 1660
comida@bigpond.com.au
283 Chalmers Street
Redfern NSW 2016
Australia