Heidi Schrock Ausbruch On the Wings of Dawn (375ML half-bottle) 2014
Savory, sweet, long, elegant and refined texture.
With vineyards that point towards the southeast and have sunlight from morning till evening. The oldest vineyard was planted in 1955 and the youngest was opened in the Riede Vogelsang area in 2013. (Riede is an Austrian term describing special winegrowing areas.) There is an oversee a rather broad spectrum of grapes, with Welschriesling, Weissburgunder, Grauburgunder, Furmint, Gelber Muskateller, Sauvignon Blanc, Chardonnay, Blaufränkisch and Zweigelt. Many hardworking helpers harvest the grapes exclusively by hand. For the dry white wines, the grapes are de-stemmed and pressed and the wine lees settle overnight. Subsequently, they ferment at 19° to 20°C and then remain on the yeast for some time, which allows them to develop their typical character and style. The red wines are fermented at 29°C and then lie on the skins for about 14 days before being gently pressed. Subsequently, they ripen for 9 months (Zweigelt) or 14 months (Blaufränkisch) in large oak barrels in the wine cellar.
Fog and humidity arise from the Neusiedlersee (lake), and extend over the wet flatlands region of the same name, all the way to Austria’s border with Hungary. This moisture, coupled with the daily sunshine that reflects from its wet surfaces, serves as the perfect environment for the development of the desirable fungus called, Botrytis cinerea.
This fungus causes the grapes to essentially “rot” and dry, concentrating their sugars for harvest. It also helps the grapes develop intricate phenolic complexities leading to some of the most sought-after and unique sweet wines in the world. Austrian law categorizes these botrytized, sweet wines according to the must weight (sugar concentration) at harvest in the same way as the Germans. So the wines will be labeled, Auslese, Beerenauslese, Trockenbeerenauslese and Eiswein.
While the region’s reputation has historically ridden on the success of its sweet, botrytized wines, in 2011, Austria granted the official appellation of origin, Neusiedlersee, to its high quality Zweigelt red wines. As a result, any of its prestigious sweet wines will be actually be labeled after the general region of Burgenland.
Neusiedlersee’s slopes of mica, schist, limestone and variations in gravel, sand and clay make it ideal for its indigenous red varieties, Blaufränkisch, St. Laurent and Zwiegelt, as well as the international varieties of Pinot Noir (Blauburgunder), Merlot, Cabernet and even Syrah.
Though not widely planted here, some white wines, such as Pinot Blanc (Weissburgunder), have distinguished themselves locally.
Apart from the classics, we find many regional gems of different styles.
Late harvest wines are probably the easiest to understand. Grapes are picked so late that the sugars build up and residual sugar remains after the fermentation process. Ice wine, a style founded in Germany and there referred to as eiswein, is an extreme late harvest wine, produced from grapes frozen on the vine, and pressed while still frozen, resulting in a higher concentration of sugar. It is becoming a specialty of Canada as well, where it takes on the English name of ice wine.
Vin Santo, literally “holy wine,” is a Tuscan sweet wine made from drying the local white grapes Trebbiano Toscano and Malvasia in the winery and not pressing until somewhere between November and March.