This wine is medium to light bodied, juicy & woodsy with wild red berry fruits. Serve chilled with a juicy black and blue burger
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Grapes are hand harvested and fermented on the skins for about 10 days without temperature control. The grapes are then pressed and the juice goes in stainless steel tanks and acacia barrels for 14 months of elevage on the gross lees. The skins remain in contact with the juice for about 4 hours after which time the bunches are direct pressed, and fermentation lasts about 7 days. The wine is bottled unfined, unfiltered and with a small addition of sulfur.
Alexander and Maria Koppitsch began making wine in Burgenland in 2011. They took over their parents 5.5-hectare winery and moved from selling their grapes into making their own wine. The vineyards are in the Neusiedl am See, a small village situated at the shores of the Neusidl Lake and on the eastern end of the Leitha Mountains which feature soft, rolling hills of mostly limestone soil. Like his father and grandfather before him, Alex does not believe in introducing any additives into the grapes or the wine. They use Rudolf Steiner’s biodynamic principles to cultivate their grapes, and pride themselves on performing every aspect of the vineyard management and the winemaking by hand, on a very small scale.
Grapes: 80% Zweigelt, 20% St. Laurent
St. Laurent is a black grape variety long thought to be related to Pinot Noir and is most commonly encountered in Austria where it is known as Sankt Laurent. It is capably of producing deep-colored, velvety reds with sufficient concentration to merit ageing in oak and then bottle. St. Laurent wine can resemble a powerful Pinot Noir. It is known in the Czech Republic and Slovakia as Svatovavrinecke and it one of their most planted red wine grapes.
Zweigelt is Austria's most popular dark-berried rape variety planted on over 16,000 acres. The cross was bred relatively recently in 1922 by Dr. Zweigelt at the Klosterneuburg research station. It is a cross between Blaufrankish and St. Laurent that combines some of the bite of the first with the elegance of the second. It is widely grown throughout all Austrian wine regions and can be made into a serious, age-worthy, exhuberantly fruity wine, although most examples are best drunk young.
The Neusiedlersee DAC region comprises the political district of Neusiedl am See, with the exception of the municipalities Winden and Jois. It extends from the north side to the east bank of Lake Neusiedl and has a vineyard area of 16,474 acres of which about 4,500 are planted with Austria's most widespread red wine variety Zweigelt. With this, it is the most expansive area with wines of protected origin in Burgenland. The terroir is characterised by sandy, loamy soils with variable admixtures of gravel. There are also limestone-rich gravel soils, as well as limestone-poor pure gravel soils, ranging across the spectrum to salty and light, sandy soils.
The winegrowing region sits right in the heart of the Pannonian climate zone, characterised by hot, dry summers with moderate rainfall and cold winters with little snow. An important influence upon microclimate is exerted by Lake Neusiedl, the largest steppe lake in Central Europe. In summer, the large water surface heats up and then slowly releases the stored warmth into the surroundings at night. The slight nocturnal reduction in temperature promotes the development of cool fruit and maintains the necessary acidity that distinguishes the wines.
Tasting: red berry fruit, woodsy, juicy, chillable
Black and blue burger, black bean chili