Chardonnay Classic

1908
Alcohol: 12,5 %Vol.
Acid: 6,3 g/l
Residual sugar: 1,0 g/l

Vintage: 

After a long and very cold winter, especially in the finals, an extreme rise in temperature followed within a short time with very fast budding of the vines and unusually high spring temperatures up to 30 degrees. This was followed by one of the earliest vine blossoms of all times, which in some vineyards was completed by the end of May. Extensive rainfall in June brought the vineyards well supplied into a hot and increasingly dry summer. Already towards the end of July the first berries became soft and the discoloration of the red varieties began, an unmistakable sign that we had to expect a particularly early harvest. In fact, this started unusually early. The first grapes for the base wines were harvested on August 20th, but also Chardonnays and Pinot Noirs for the prestigious Select and Grand Select were soon to be harvested. The decisions about the time of harvest were certainly very important in this vintage and from vineyard to vineyard very individual.  Also our excellent equipment with cooling technology in the entire winery area was essential for the 2018 harvest. The vintage 2018 is characterized by very fine, well-balanced and juicy-drinking white wines and particularly well-structured deep-dark, spicy-fruity red wines, in all cases with very high storage potential. Exceptional maturity and flawless health of the grapes speak for an above-average vintage.

Soil: 

The grapes for the Chardonnay Classic 2018 are almost solely from Vienna’s Bisamberg vineyards, though some come from a small single vineyard on the Nussberg. All of the vineyards are between 15 and 30 years old. The soils of the Bisamberg are comprised of light, sandy loess over solid limestone, and the Nussberg features primarily weathered shell limestone, also over solid limestone.

Vineyards and Cellar: 

Following meticulous hand selection of the grapes between the beginning and middle of October, and the meticulous removal of grapes affected with Botrytis, the healthy grapes were gently destemmed and, after approximately three hours of maceration, carefully pressed with a pneumatic press. Fermentation was carried out in steel tanks (85%), and in used large barrels made of French and Slavonian oak. In the barrels, malolactic fermentation followed, and the stirring of the lees (battonage) took place every 14 days. While there was no malolactic fermentation in the steel tanks, battonage was carried out in them. After 5 months in the tanks and barrels, the wine was blended together and then bottled.

Tasting Notes: 

The wine unleashes playful citrus aromas along with some stone fruit and fine herbal scents. Good body and a fine acidity structure are revealed on the palate. Elegant, round and harmonious - and already animated for drinking. An all around meal partner, especially light fish dishes and seafood.