Chardonnay has been grown in Burgenland for nearly 900 years, brought by Cistercian monks from Burgundy around 1150. When planted on limestone soils, it can produce some of the world’s best wines. It is exactly such limestone that Chardonnay is planted on the Leithagebirge.
In the protected southeasterly site of Ried Tatschler, first mentioned in 1570, it ripens to premium quality on calcareous slate soils across an elevation range of 203m to 238m.
The grapes are selectively hand harvested, gently pressed, then fermented and ripened in small barrels of French oak with 12 months on the lees. There is further ripening for 6 months in stainless steel tanks. Yield is 40 hl/ha.
Alcohol: 14.0% vol
Acid: 6.1 g/l
Residual sugar: Dry
CRITIC RATINGS95 Falstaff
96 James Suckling
Intense and powerful on the nose, with peaches, orange peel, and vanilla notes from the oak. The palate is complex and juicy with fruit, but beautifully integrated oak notes and racy, refreshing acidity. A full-bodied white with a stunning and long finish.
Pairs well with seafood, shellfish, pasta and light meat dishes.