Wine Description

The Reisbühl vineyard is one of the most valuable in the Leitha Mountains. In this particularly warm, wind-protected, south-eastern location, exceptional grapes ripen for this powerful and mineral Blaufränkisch.

Tasting Notes

Dark ruby garnet, violet reflections. Dark berry fruit, blackberries, ripe cherries, herbal spices, delicate hints of cloves, subtle roasted notes with dark mineral notes. Juicy, elegant, medium-weight but still gripping, tight-knit style, firm, well-integrated tannins, chalky-mineral undertone, shows good length.

Food Pairing

Excellent accompaniment to dark meat, pan-fried dishes and game. Younger vintages should be opened or decanted a few hours before consumption. We recommend a large red wine glass.

Wine Type

still wine | red | dry

Alcohol

14 %

Residual Sugar

1 g/l

Acid

5.7 g/l

Certificates

vegan

Allergens

sulfites

Drinking Temperature

16 - 18 °C

Aging Potential

high

Optimum Drinking Year

2024 - 2031

Vineyard

Vineyard Site

The name of the Ried Reisbühl goes back to the historical term "Reisbühel", meaning an area covered with brushwood (shrubs). The south-facing location is dominated by Leitha limestone.

Origin

Austria, Burgenland, Leithaberg, Kleinhöflein

Quality grade

Leithaberg DAC

Site

Kleinhöfleiner Ried Reisbühl

Normal Classification

Riedenwein

Varietal

Blaufränkisch | 1 - 14 years

3200 liter/ha

Geografical Orientation

south east

Sea Level

175 - 194 m

Soil

calcareous

clayey

loam

limestone from Leitha | sub soil

Weather / Climate

Climate

pannonic

Average Hours of Sun per Vintage

2102 hours

Average Rainfall Per Vintage

673 mm

Harvest and Maturing

The selective harvest of the ripe, healthy grapes is carried out exclusively by hand. In the cellar, the grapes are destemmed and lightly crushed. The natural, alcoholic fermentation and maceration takes place in stainless steel tanks and lasts three to four weeks. During this time, the mash is pumped over (remontage) two to four times a day to release the valuable ingredients (color, tannin) from the skins. Further maturation and natural malolactic fermentation takes place in small oak barrels. To ensure that the taste of our single vineyard wines is not dominated by oak flavors, we prefer to use used barrels, at least never more than a third new. We let the young wine rest for as long as possible without any intervention (racking, sulfurization). After around 22 months of barrel aging, the individual barrels are blended and stored in stainless steel tanks until bottling. In order to retain as much of the wine's original freshness and character as possible without "clouding" future enjoyment, this wine is only subjected to a light, clarifying filtration during bottling.

Harvest

handpicked | October 5

Grape Sorting

manual

Fermentation

spontaneous

Malolactic Fermentation

yes

Mash Fermentation

complete destemming | stainless steel tank | 3 - 4 week(s)

Sulfur Added

yes

Maturing

small oak barrel | 500 L | 22 month(s)

Bottling

natural cork | Aug. 28, 2023 | 624 x 0.75 L | Lot Number: L N19828/23

natural cork | Aug. 28, 2023 | 15 x 1.5 L | Lot Number: L N19828/23

Product Codes

Prüfnummer

N19828/23

EAN

9120041300264

EAN / carton 6

9120041300462

Winery

The Wagentristl winery in Burgenland, in the Leithaberg region, is a family-run business with a long tradition. Generations of the family combine traditional craftsmanship with modern techniques to produce high-quality wines full of character. The diversity of grape varieties and the special terroir of the Leithaberg are reflected in elegant and authentic wines that stand for quality and closeness to nature.