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Formerly known as "Goebelsburger Riesling" this is one of the most consistent and best buys in dry Riesling. In order to be a representative of the whole Danube appellation Kamptal, terraced vineyards and grapes from the lower part of the valley, as well as grapes from the upper and higher altitude part of valley are used. The grapes from the lower part bring the maturity, whereas grapes from the upper part of the valley brings us the freshness in this wine. The 'classical' Kamptal wine is low in alcohol (11.5 – 12.5%) and has a pleasant but not obtrusive aroma and fruit character and therefore is a perfect food companion.
Formerley knoiwn as "Gobelsburger" this is always our best selling Gru-Ve. For this wine, the grapes are from the best sites around the Heiligenstein (Lamm, Grub and Renner). The Grüner Veltliner is grown in young vineyards (under 20 years old) of the former Steiner Allerheiligenstiftung, a religious foundation that dates back to 1171.
The 2021 Santorini Assyrtiko, the flagship 100% Assyrtiko, is unoaked and comes in at 14.6% alcohol. Ripe and delicious, this big and fruity Santorini is better today for its young fruit than its structure, but there is firmness underneath the initial bla...
The tobacco-leaf, dried-herb and baked-lemon aromas pour from the glass. Then comes the ripe and rather succulent palate, where a touch of tannin accentuates the citrusy freshness at the striking finish. Drink or hold.
Brundlmayer's 2020 Ried Heiligenstein 1OTW Kamptal Riesling is the only Heiligenstein shown here, so no Lyra and no Alte Reben, which I assume will be released a year later. The nose is very clear and bright in its aromas but still discreet in everything...
The 2024 Schlosskellerei Gobelsburg Kamptal Grüner Veltliner opens with an intense and vinous bouquet of yellow seed fruits intermingled with saline notes of crushed rocks and green leaves. The wine is round and charming on the textural palate and more su...
The 2022 Grüner Veltliner Ried Lamm is a loess site on sandstone at the foot of Heiligenstein. It was fermented and aged in large, 5,000 and 6,000-liter oak, one of them new. A touch of honey on the nose insinuates itself on a creamy nose. More air add...
The ‘Tradition’ wines are an ode to the winemaking style being employed at Gobelsburg in the early 19th century – specifically the years between 1800 and 1850. This period is characterized by the era of baroque, where intense aromatics in vinfication was being practiced.
The grapes are pressed with a basket press for low sediment content, without further sedimentation the wines are fermented without temperature control in 25 hl Manhartsberg oak casks (double foudre). After the fermentation the wines are racked every 3 to 4 months to let the wine ‘breathe’ on one side, but on the other side to go off the lees. This process lasts for about two years until the wine is ready to be bottled.