This is velvety and smooth, with red fruit everywhere. Cherries and strawberries. Ripe and juicy. Initially round and soft, it tapers along its way through the mouth and runs straight as a train over the palate. It combines substance with drinkability and levity with depth. It's one of the few red wines which goes perfectly well with fish. - Gerhard Pittnauer
How was it made?
The fruit grows on the gravelly brown soils of the Goldberg, Zwickelacker and Holzacker vineyards. Pinot Noir stands in big letters on the label and Pinot Noir takes centre stage in this wine. Origin is – as always - important but backs down in favour of the variety. Since Pinot Noir is one of the great translators of terroir, this might come as a surprise. But what is true for Burgundy and other lime-based regions – the calcareous soils of the Leithaberg, for example – does not apply to our vineyards: our grapes come from the plains of the Parndorfer Platte, and its flat, sandy and windy plots. It is no terroir for subtle and complex, soil-driven Pinot Noir but one where the tender, radiant, vivid, precise, immediate and captivating delicacy of the fruit gets all the glory. Fermentation takes place in stainless steel tanks, maturation in 500-litre wooden barrels.