Grapes, Rotburger (Zweigelt)
Serving: chilled (12–14°C)
About: All of Christoph’s Zweigelt comes from one parcel in the ‘Ganslgraben’ vineyard which is located on the eastern border between Kamptal and Wagram. Here the soils are deeper, heavier, and with better water retention. It is primarily loam, with granite underneath as well as some chalk in some parts. Generally it is a site that yields grapes with more concentration and power than most of his other parcels.
The grapes were pressured gently by hand in harvest boxes and then transferred into a 600L vat as 95% whole bunches, where the bottom part had maybe 5L of juice which kickstarted a sort of semi-carbonic maceration. It spent 10 days on the skins, was pressed, and then returned to tank to finish fermentation. After 2 weeks in tank it was racked into one 500L barrel (10+ years old, Austrian oak). It stayed on its fine lees for 10 months before bottling with a tiny sulphite addition. Unfined, unfiltered.