END DES BERGES
This show-stopping selection of Grüner Veltliner fruit lures you in with a rich range of aromas reminiscent of a county fair: ripe stone fruit together with floral notes of fragrant clover, dried hay over a field of green grass, and sweet honeysuckle. Flavors of baking brioche and buttered lemon combine with the lush, opulent mouthfeel of six months ‘sur lie’ to thoroughly indulge the senses. An integrated acidity and fine-laced minerality resonate throughout. Drinking beautifully now, but most certainly will continue to develop over the next 2-5 years.
FOOD: Perfect accompaniment to the deep, savory flavors of smoked mackerel with a warm vegetable salad and horseradish dressing, or roasted blood sausage with raisins and chickpeas.
WINE: Lemon undertones play appetizingly with fragrant notes of clover and cream and carry over into a concentrated range of rich, full-bodied and lingering flavors. Textured spice and a serious
mid-palate weight encourage a slow, meandering pace both in the glass and in the cellar. With fruit from 38-year old vines grown in sand-loess terraces and 5 months of batonage, this is a subtle
wine of serious class and power. Don’t be afraid to lay it down for a few years and let it really come into its own.
FOOD PAIRING: We recommend serving with braised rabbit in cream or chicken in a caper cream sauce.
WEINVIERTAL DAC RESERVE
WINE: This distinctive Grüner Veltliner is grown in the calcareous marl soils of the south-facing Hundsberg vineyard. The nose opens with a playful blend of citrus and buttered toast, with floral accents of spruce and pine and the rich flavors of dried yellow fruit. Fully ripe grapes from a late harvest, pervasive minerality and a deft hand in the cellar come together in a wine of purity and opulence, sophistication and strength. Dominated by oak in its youth, but with all the promises of a golden, glorious (and delicious) future to come.
FOOD PAIRING: Venison loin with mushroom and Marsala sauce.
WINE: A rich elegant shade of gold in the glass, this gilded beauty sings the timeless song of classic chardonnays. Ripe Golden Delicious apples and a delicate citrus accent in the nose blend with hints of sweet butter for a richness that extends to the palate. A subtle but unyielding acidity cuts through the cream to provide a firm backbone, meaning this wine will proudly grace any well-appointed table.
FOOD PAIRING: Duck breast with orange confit and baby turnips.
2010 PINOT NOIR RESERVE
WINE: The cool and concentrated aromas of ripe wild strawberry, savory fresh herbs and forest floor open this ruby-hued delight. Uncompromising acidity and delicate tannins provide elegant structure to the lush strawberry and cream flavors. Lithe, long and lingering — this is a wine of both sophisticated strength and seductive aromatic charms. Oak aged for 27 months in small barrels. Delicious now but should mature beautifully through 2019.
FOOD PAIRING: An elegant pairing with the rich and varied flavors of a classic beef bourguignon.
WINE: Only available in exceptional vintages, Circle Red is made from fully ripe, carefully selected fruit from our top vineyards (Gansberg, Schall and Hundsberg). Streaks of violets and toast meld into rich aromatic black cherry and cassis notes in this dry, elegant red. Opulent, layered fruit flavors develop with time in the glass. Integrated acidity and elegant tannins balance out the dense structure and creamy mouthfeel. Barrel-matured for 20 months.
FOOD PAIRING: We recommend pairing this wine with grilled steak tips, medium rare. Decant at least 2 hours before serving.
2012 ZWEIGELT RESERVE
WINE: Elegant aromatics of black cherry, red fruit, woodsy sweetness and dark Christmas spice open this special reserve red, grown in our best vineyards. A focused citrus acidity brings both balance and tension to the opulent, full-bodied splendor of ripe, freshly-crushed plum and dusty cassis flavors. Barrel-aging and a subtle lingering finish suggest that while this wine is drinking beautifully now, the best is yet to come.
FOOD PAIRING: A fitting companion to an autumn-inspired roasted squash with nutmeg and cloves or seared pork loin with caramelized onions.