Gobelsburg “Schlosskellerei” Kamptal, Austria, Riesling, 2019

$19.99

Tasting Notes: Beguiling bouquet a la vineyard peach and Gravenstein. Streamlined and playful. Quite powerful on the palate with generous extract and balance, and completed by crisp acidity. Very good length. This deserves a special accolade as an optimal light-style Riesling.

Wine Enthusiast 90/00: Pure citrus rises from the glass—think mandarin and ripe lemon zest. The palate is juicy and bright with ripe lemon freshness. The finish is moreish, dry and utterly citrus-focused.

Food Pairing: Riesling is quite versatile, enjoying the company of sweet-fleshed fish like sole, most Asian food, especially Thai and Vietnamese (bottlings with some residual sugar and low alcohol are the perfect companions for dishes with substantial spice) and freshly shucked oysters. Sweeter styles work well with fruit-based desserts.

12 in stock

Description

About: The Zwettl Monastery was founded in 1074 and in 1171 the Monks of Zwettl were granted their first vineyards: Heiligenstein & Gaisberg’ the oldest documented sites in the Kamptal. The estate and Castle Gobelsburg was controlled by as many as 19 different families between 1074 and 1740, and in 1786 absorbed the famous Kammern Winery and vineyards. Two hundred years later Eva and Michael Moosbrugger were granted the winemaking and viticultural contract in 1996, and with the help and guidance of Michael’s mentor Willi Br’ndlmayer, the winery has regained its prestige and considered to be a leader in quality and innovation. In 2006 Michael Moosbrugger was awarded as “WINEMAKER OF THE YEAR” by the Austrian magazine Falstaff, the highest award given to an Austrian winemaker, and in 2009 and 2010 the estate was acknowledged as “ONE OF THE TOP 100 WINERIES OF THE YEAR” by Wine & Spirits Magazine. Schloss Gobelsburg maintains a large number of parcels in Erste Lagen, or 1st Growth, vineyards in the Kamptal, including the mineral-rich, crystalline slopes of the Gaisberg and Heiligenstein planted to Riesling, and the deep loess soils of Renner, Grub, and Lamm planted to Gr’ner Veltliner. The winery continues to utilize organic winegrowing and has benefited from the fact that the monks of Zwettl Monastery began these practices as early as 1958.

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