Pinot Noir Select 2014

Alcohol: 13,5 % Vol.
Acid: 4,7 g/l
Residual sugar: 1,2 g/l


A year of extremes is how 2014 will be remembered in the history books.The early bud break in March was followed by a cold period in April, but all had balanced out with the flowering phase that occurred, as usual, in June. Spring and early Summer were rather dry. However, during August, there were already early Autumn conditions, which included an ample amount of rainfall. With that came a lot of dampness in late August and September. This, combined with somewhat high temperatures, spawned problems with rot – which ultimately meant that success could be achieved only through harvesting at exactly the right time as well as the highly meticulous sorting of grapes. The total harvest amounts shrank significantly – and this was no less the case for the Nussberg, which even endured a massive hailstorm in May.Nevertheless, the results were surprisingly of high quality, thanks to the selective harvesting; the low yields delivered good concentration and, thanks to the cool August days, remarkable aromatics.


Grapes for the Pinot Noir Select 2014 are mainly from Vienna’s Bisamberg vineyards as well as a vineyard on the Nussberg. The soils of the Bisamberg are comprised of light sandy loess on solid limestone, and the Nussberg features weathered shell limestone over solid limestone.The constant wind and the relatively low amount of rainfall together with the excellent drainage capacity of the sandy soils are what make the Bisamberg an outstanding red wine growing site. Of course, the Nussberg is no less of an ideal area for Pinot!

Vineyards and cellar:
The grapes were destemmed and the must was then filled in to modern punch down fermentations tanks. The must was immediately cooled so that fermentation did not begin for some days (cold maceration). After 5 days, spontaneous fermentation with natural yeast began; this lasted - with moderate temperature control - for approximately 7 days. Following the fermentation and another short maceration, the must was pressed and filled into Burgundian barriques - 25% of them new. As with the Chardonnay, the lees of the Pinot Noir was stirred in regualr intervals, with the wine having extended contact with it. After 12 months, the first racking was made, then after a total of 18 monts, the barrique maturation was completed and the wine was then blended into a large barrel. Bottling took place one month later withourt fining or filtration.

Tasting notes:
In the nose are ripe cherry and orange aromas along with a delicate spice undertone. The palate expresses ripe plum montes, a minerally texture, finesse-laden acidity and soft playful tannins. Highly elegant, more than medium-bodied and very Burgundian with a good potential for development.