Consumed at the winery. Made from younger vines in Gaisberg and Heiligenstein. Light yellow/hay/gold in color, clear and bright. The nose is tight but with good minerality and light alfalfa notes. Medium bodied. Slightly viscous texture. Bolder on the palate with good acidity. Slight pineapple notes with minerality. Long finish. This is a nice value and drinking well now. A bit generic in profile but that's ok. It drinks well on its own and should be very food friendly. Fried zucchini strips would work very well. Drink over the next five to seven years.
A very different vintage from the generous 2019, this wine shows a lot of concentration and reflects the "premier cru" vineyard. Yellow/golden in color, clear and bright. The nose features spice, minerals but also a bit of tropical fruits/pineapple. Medium bodied. Slightly viscous in texture. On the palate, this is dry and tight, but unwinds in the glass. Lots of minerality, some pineapple, along with slight tannins. Long finish. This drinks well on its own but will work better with food. This would work well with a yellow curry dish. Hold for a few years and then drink over the n
From a "premier cru" vineyard that has the oldest vines used by Schloss Gobelsburg. Green/yellow/gold in color, clear and bright. The wine has some heft to it, even in thinner vintages. It is fuller, "meatier" than the Gaisberg vineyard. Lots of minerals and spice, and some floral notes. Medium to full bodied. Good acidity. On the palate, slight peach, but this is more about minerality and spice. Dry. Long finish. This is delicious now, but really needs a few years to flesh out.
This sparkling wine from Austria is an blend sourced from the premier cru vineyards of Heiligenstein, Gaisberg, Grub and Lamm. It is about 50% Gruner Veltliner with the rest about 25% each Pinot Noir and Riesling. Golden in color with a steady stream of smaller bubbles. The nose has Vanilla, spice and minerals. Medium bodied. Slight tannins. On the palate, there is some depth. Very refreshing. Minerals, slight citrus, with underlying char. Some chalk on the finish. A very nice sparkline wine. This drinks well now and should be drunk over the next five to eight years. Certainly g
This is their "Altar Wine", something the estate was founded to produce 900 years ago. It is made with Gruner Veltliner. Silver gold in color, clear and bright. The nose is great with slight limes, asparagus, slight white pepper and spice. Light tannins. Light to medium bodied. Very intense on the palate. Meyer lemons, slight lime, hints of white pepper and minerals. Long finish. Good acidity. Refreshing and delicious. This is drinking well already but may still improve. Drink over the next six to eight years. It will work well with food. Vietnamese food would be a nice pairin
Very concentrated expression of Gruner. Golden in color, clear and bright. The nose shows some vanilla, lemon, and spice. Very nice creamy texture with good acidity. On the palate, this has plenty of depth and complexity. Lemons, and dried herbs. Long finish. This vintage seems like it should be more accessible while waiting on the 19's and 21's. Drink over the next seven years. Great on its own, this should be very food friendly. Soft cheeses should work well.
Another pretty special "premier cru" wine from this winery. Yellow/gold in color, clear and bright. What a great nose with lemon zest, slight white pepper, hints of asparagus and herbal notes. Crisp acidity. Nice, slightly viscous texture. On the palate, nice minerality with lemon zest and slight char. Long finish. This is delicious already and should still improve. Drink over the next ten to twelve years. This would work well with Lamb Curry.
This is a blend of Pinot Noir, St.
One of the better Austrian Reds tasted on a recent trip. Garnet in color, purple at the core. The nose is nice with black cherries, slight black currants, smoke and herbs. Medium bodied. Light tannins. Sinewy texture grips the palate in a good way. On the palate, this has tart acidity but it works with this wine. Black cherries and slight candied cherries on the palate. Some depth. Long finish that lingers. This is drinking well now and should continue for another ten to twelve years. It will work better with food (due to the acidity) but is refreshing on its own. This would go