This Zweigelt from Weingut Muller in Austria is simply outstanding, especially for the price.
Tasting notes: Medium ruby garnet, delicately spicy on the nose, intense cherry note on the palate, very round Zweigelt with lively cherry fruit and notes of blackberries, marion berries. It's old-world rusticity makes this wine ever-so-charming.
Drinking and food recommendations: This wine is not only a nice accompaniment to red meat; also with spicy cheese and a variety It goes perfectly with various pastas.
The red wine grapes for this Zweigelt come from vineyards around the Gottweiger Berg in the south Kremstal. Vineyards are mostly located on warm gravel soils with a strong loess soil. Particularly the influence of the warm Pannonian climate from the east and the microclimate of the Danube valley have a positive effect on the ripening of the grapes.
Vinication: The grapes for this Zweigelt were harvested in mid-October. In the cellar the grape material was destemmed and subjected to classic mash fermentation. After a few days the fermented wine could be pressed. After the controlled malolactic fermentation in steel tanks, the wine was drawn into large wooden barrels. This Zweigelt matured for 12 months in wooden barrels before being bottled.
Tasting notes: Medium ruby garnet, delicately spicy on the nose, intense cherry note on the palate, very round Zweigelt with lively cherry fruit and notes of blackberries, marion berries. It's old-world rusticity makes this wine ever-so-charming.
Drinking and food recommendations: This wine is not only a nice accompaniment to red meat; also with spicy cheese and a variety It goes perfectly with various pastas.
The red wine grapes for this Zweigelt come from vineyards around the Gottweiger Berg in the south Kremstal. Vineyards are mostly located on warm gravel soils with a strong loess soil. Particularly the influence of the warm Pannonian climate from the east and the microclimate of the Danube valley have a positive effect on the ripening of the grapes.
Vinication: The grapes for this Zweigelt were harvested in mid-October. In the cellar the grape material was destemmed and subjected to classic mash fermentation. After a few days the fermented wine could be pressed. After the controlled malolactic fermentation in steel tanks, the wine was drawn into large wooden barrels. This Zweigelt matured for 12 months in wooden barrels before being bottled.
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