Pinot Noir Select

Alcohol: 13,5 % Vol.
Acid: 5,0 g/l
Residual sugar: 1,1 g/l


An average winter was followed by a later sprouting and towards the end of April unfortunately a massive late frost. Particularly the locations at the Bisamberg and mainly the late – ripening varieties, which were already sprouting such as Chardonnay or Zweigelt, were badly affected. The affected vineyards recovered well over the year but the harvest was still small. The flowering in the middle of June by beautiful weather passed without any disturbances. And then followed a sunny summer with moderate temperatures and lots of rain. Especially the young plants enjoyed the frequent rain and grew as never before. The permanent humidity expedites diseases such as oidium and peronospora. Only the tireless effort of the team during the leaf work is due to the fact that we didn’t have to suffer any major damage. September war particularly nice, dry and warm. From the beginning October cold temperatures reach us suddenly. A perfect moment to start with the harvest in the single vineyards. 2016 is a vintage with a good concentration, playful fruit and intensive aroma. Exciting for white as well as red wines.


The Grapes for the Pinot Noir Select 2016 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 into modern punch down fermentation 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 regular intervals, with the wine having extended contact with it. After 12 months, the first racking was made, then after a total of 18 months, the barrique maturation was completed and the wine was then blended into a large barrel. Bottling took place one month later without 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 notes, 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.