Winemaker Notes
As a counterpoint, this straightforward Riesling claims two layers. Deeply rooted in the red gravel of tertiary soil, it draws it's downright smoky minerality.
Professional Ratings
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James Suckling
Who says that riesling from loess soils is always round and fruity, but never exciting? This is sleek and quite tart with so much pear, herb and mineral character, as well as a great, mineral finish. Better from 2018 and should develop for some years to come.
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Robert Parker's Wine Advocate
The 2016 Riesling Feuersbrunn opens with a very clear, precise, highly elegant and aromatic bouquet with floral and flinty aromas of crushed stones. Coming from a vineyard located adjacent to the forest and cultivated on tertiary gravel soils, this medium-bodied, round and elegant Riesling is perfectly balanced, highly finessed and provided with beautiful Riesling fruit that lingers and lingers thanks to the salinity and delicate acidity that carries it. Probably Bernhard Ott's finest dry Riesling thus far! Tasted in July at Schloss Gobelsburg.
Riesling possesses a remarkable ability to reflect the character of wherever it is grown while still maintaining its identity. A regal variety of incredible purity and precision, this versatile grape can be just as enjoyable dry or sweet, young or old, still or sparkling and can age longer than nearly any other white variety. Somm Secret—Given how difficult it is to discern the level of sweetness in a Riesling from the label, here are some clues to find the dry ones. First, look for the world “trocken.” (“Halbtrocken” or “feinherb” mean off-dry.) Also a higher abv usually indicates a drier Riesling.
Appreciated for superior wines made from indigenous varieties, Austria should be on the radar of any curious wine drinker. A rather cool and dry wine growing region, this country produces wine that is quintessentially European in style: food-friendly with racy acidity, moderate alcohol and fresh fruit flavors.
Austria’s viticultural history is rich and vast, dating back to Celtic tribes with first written record of winemaking starting with the Romans. But the 20th century brought Austria a series of winemaking obstacles, namely the plunder of both world wars, as well as its own self-imposed quality breach. In the mid 1980s, after a handful of shameless vintners were found to have added diethylene glycol (a toxic substance) to their sweet wines to imitate the unctuous qualities imparted by botrytis, Austria’s credibility as a wine-producing country was compromised. While no one was harmed, the incident forced the country to rebound and recover stronger than ever. By the 1990s, Austria was back on the playing field with exports and today is prized globally for its quality standards and dedication to purity and excellence.
Grüner Veltliner, known for its racy acidity and herbal, peppery aromatics, is Austria's most important white variety, comprising nearly a third of Austrian plantings. Riesling in Austria is high in quality but not quantity, planted on less than 5% of the country’s vineyard land. Austrian Rieslings are almost always dry and are full of bright citrus flavors and good acidity. Red varietal wines include the tart and peppery Zweigelt, spicy and dense Blaufränkisch and juicy Saint Laurent. These red varieties are also sometimes blended.