In this cuvée of Grüner Veltliner and Riesling, Michael Moosbrugger combines three vintages that were produced according to historical production methods. This resulted in a very complex, intense and powerful white wine that has a scent of dried fruit such as pineapple and apricots as well as kumquats hay. The longer the wine is in the glass, the more multifaceted it smells. On the palate, too, it is spicy, melting, opulent, well-structured and very present. The beautiful balance of creamy texture, lively acidity and aromatic length make the Tradition a wine for festive moments. Cuvée from the vintages: 2010 (85%), 2009 (10%), 1996 - 2008 (5%)

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Attributes

Origin:	Austria / Niederösterreich / Kamptal
Grape variety:	Grüner Veltliner, Riesling
Label:	Vegan
Ripening potential:	1 to 8 years after purchase
Drinking temperature:	10 to 12 °C
Food Pairing:	Scaloppine di vitello al limone, Coquilles Saint Jacques on lentils, Risotto with ceps
Vinification:	fermentation with grapes' own yeast, fermentation in wooden barrel, use of traditional basket press
Harvest:	hand-picking, strict selection, in small boxes
Maturation:	in large wooden barrel/foudre
Bottling:	filtration
Maturation duration:	18 months
Volume:	13.5 %
Note:	Contains sulphites

Producer

Weingut Schloss Gobelsburg

The first written evidence of Schloss Gobelsburg dates from 1074, but it was in 1171 that the Cistercian monks from the Zwettl monastery obtained the first vineyards at Heiligenstein and at Gaisberg in the Kamptal. Visitors entering the baroque-style complex built on a slight mound sense this tradition, this spirit, this experience accumulated over the centuries. The view takes in all the surroundings, from the village of Gobelsburg to the vine-covered hills of Heiligenstein. Inside, near the parish church where couples say yes for life, when the weather is pleasant, the pretty and romantic garden invites all to rest for a while.

Grüner Veltliner and Riesling cover most of the countryside, while Zweigelt, Pinot Noir, St. Laurent and Merlot occupy about a quarter of the surface. Production guidelines are strict, and the winegrowing has adapted to the latest developments while still respecting the methods practiced by the monks. Wines are vinified and aged exceptionally gently. The Gobelsburg team tries to obtain authentic wines which respect and express their origin’s personality and individuality. Michael Moosbrugger’s ingeniously simple idea illustrates this quest for progress: casks on wheels use gravity to avoid damaging the wine through pumping. The casks are made from wood from nearby Manhartsberg and not from popular French or American oak.

Grape variety

Grüner Veltliner

From Austria to the world

With the Grüner Veltliner, the Austrians have conquered the world. In New York bars today, people order "a glass of Gruner" as nonchalantly as if they have never drunk anything else. Despite its name, it has nothing to do with the northern Italian region of Valtellina (Veltlin in German). It is a natural cross between Traminer and a grape Methuselah with a unique DNA profile, found in Sankt Georgen in the Leitha Mountains. As far as is known, this is the only stock of its kind. Grüner Veltliner demonstrates exceptional versatility. It yields fresh, lively whites with the typical “pfefferl” – a spicy, piquant note – as well as dense, mineral top wines. Sparkling and sweet wines are also pressed from them. In total, it occupies almost two-thirds of Austrian vineyards. It achieves its best along the Danube, around the Kamp Valley, in Kremstal or in the Wachau.

Riesling

The cold-weather king

The Riesling is the flagship of the German wine industry. It grows from north to south in all growing areas. It is also comfortable in the neighbouring Alsace region and in Austria. Its specialty is being vinified to a variety of degrees of sweetness, from bone-dry wines to ice wine. Moreover, thanks to its spirited acidity, it ages better than many reds. The typical Riesling smells of citrus, peach and apricot, shows hints of flint, and with maturity develops an idiosyncratic petrol note. It reflects its terroir like hardly any other white variety. Thus, it often gets fuller and more aromatic in Austria than in Germany. In Alsace, in turn, it has a particular mineral taste. Riesling is a wonderful culinary companion. It fits well not only with fish and shellfish, but also takes the heaviness from hearty meals. And with a fine sweetness and acidity balance, it works wonders for Asian cuisine.

Subregion

Kamptal

Kamptal: a dynamic atmosphere north of the Danube

With an ever-growing number of leading vintners, Kamptal has increasingly stood out in recent years from the shadow of the legendary Wachau region. The basis for this are the various terroirs in this broad-ranging valley. At Loisium, the region is also host to a spectacular, futuristic visitor center.

Region

Niederösterreich

Lower Austria: crus near and far from the Danube

Austria's largest state is also its largest wine region. 46,000 hectares are planted with vines in Lower Austria. It is a heterogenic wine region, consisting of eight wine growing areas. While white varieties like Grüner Veltliner and Riesling dominate in the areas north and west of Vienna, red varieties set the tone in the south and in the southeast (Thermenregion and Carnuntum). The internationally famous white crus from Grüner Veltliner and Riesling develop in the picturesque Wachau and Kamptal.

Country

Austria

Austria – Sumptuous culture, accessible to all

Austria is characterized by unbelievable topographical diversity. A flat steppe in the east, forests and hills in the Alpine regions, wetlands and Mediterranean landscapes in the south. This in addition to a rich tradition and even greater love. It’s no surprise that the Romans found joy on this patch of Earth and cultivated wine growing. Austrian wine is not abundant, but it is high quality.

Rating

Parker 95 Points