Cabernet Sauvignon Österreich

To stick with the tasted wines from our holiday, here some tasting notes from Austrian Cab´s.

1. CS 2006 from winery Bauer-Pöltl - good/very good

fruity with hints of cassis, still purple, soft tannin structure, but a bit high in alcohol, lingering.

2. CS 2003 from winery Kollwentz - very good

matured hue with orange rim, still fruity, red berries, soft tannin (due to hot year), but very good balanced.

3. CS 2006 from winery Netzl - very good/delicious

at the beginning bit restrained on the nose but opens up beautifully with more O2, nearly opaque core, very typical, cassis falvors, bit minty, eucalyptus, very good tannin stucture, lingering.

4. CS 2005 from winery Prieler - good

like dusty, red berries, some harsh green tannins due to bad year 05, slightly bitter on the finish, lingering.

5. CS 2000 from winery Kollwentz - good

meaty and very ripe, slight acetone flavors, bit turbid, good extract, lingering but on the edge of oxidation, becomes more aldehydic with O2.

6. CS 2006 from winery Sorger/Trausdorf - very good

quite fruit forward style, bit smokey, good acid and tannin structure, lingering.

Pub Klemo

Last friday we had some wines in our favorite wine bar. Beside some wines Roberts magic hands created a wonderful dinner. Tuna steak with fennel mousse and dill potatoes. If you really want to pair food and wine perfectly, don´t dine at a fancy restaurant ... Pub Klemo is the first place of choice.

Here are our tasting notes.

1. Sauvignon Blanc "Steinmühle" 2007 from Weingut Kollwentz - ok/good

ripe yellow apples, hints of fresh green flavors on the nose, very ripe, good acidity, bit phenolic, very pale hue.

2. Sauvignon Blanc "Zieregg am Grassnitzberg" 1989 from Weingut Tement - good/very good

honeysuckle, mature, extreme lychee flavors on the nose and on the palate, soft, bit smokey.

3. Sauvignon Blanc 2007 from Weingut Ploder-Rosenberg - good

fresh, bit bananas and cold fermentation flavors, good acid structure, light in style.

4. Sauvignon Blanc "Platter Rieden" 2007 from Weingut Fidesser - ok/good

hints of lychee flavors good acid structure but a bit undefined.

5. Sauvignon Blanc 2007 from Weingut Triebaumer - good

bit closed, black currant blossoms, rather low in acidity, melon and some other exotic flavors on the palate.

6. Sauvignon Blanc 2007 form Weingut Umathum -  ok/good

bit closed, very ripe flavors, exotic, melons, balanced.

7. Gevery Chambertin 2006 from Domaine Perrot-Minot - very good

Pinot stink on the beginning, spices and herbs, very good acid structure, lingering.

8. Furioso 2006 from Weingut Mad - good

spicy, sour cherries, good acid structure, oak a bit prominent.

9. Synthese 2006 from somewhere in the Roussilion - good

meaty, very ripe, good tannin structure, long, still young, purple reflections.

Indigenous white varieties and Red Top wines ...

This weeks theme at Pub Klemos weekly tasting was indigenous white varieties and top reds from Austria.

tasting team: Ulli, Bernhard G. and I - all wines tasted blind.

1. Viognier "Condrieu" 2002 from Rostaing, Rhone - ok

relatively neutral, a bit oxidative but still ok, ripe apple, good acid structure, but short.

2. Chenin Blanc "Coulee de Serrant" 2005 from Nicolas Joly, Loire - yech!!

oxidative, apple cider, old.

3. Verdejo 2007 from Bodegas Aura, Rueda - good

fresh, fruity, grapefruit, soft acid structure.

4. Vernaccia "Terre di Tuffi" 2006 from Teruzzi, San Gimignano - ok

neutral, very phenolic on the palate,

5. Rotgipfler Spätlese 2007 from Weingut Biegler - ok/good

"sweet" nose, honey and sweet melon, touch of burgundy flavors, RS.

6. Fiano di Avellino 2005 from Mastroberardino, Campania - ok

neutral, quite high in volatile acid, phenolic.

7. Grüner Veltliner "Vinotheksfüllung" 2006 from Weingut Knoll - good/very good

ripe yellow apple, tobacco, good acid structure.

8. Grüner Veltliner "Kreutles" 2007 from Weingut Hackl - ok/good

quite neutral, by far not as structured as 6,

9. Rhine Riesling "Kellerberg" 2007 from Weingut F.X. Pichler - delicious/extraordinary

perfumed, typical Riesling, pure ripe apricot, vineyard peaches, perfectly balance between RS and acid structure, wonderful RR.

10. Cuvee "G" 1999 from Weingut Gesellmann - corc

bit open, forest fruit, blueberry, alcoholic, maybe a very slight corc taint, relatively short.

11. Cuvee "M1" 2003 from Weingut Markowitsch - delicious/extraordinary

extremely fruity, bold wine, excellent balanced, pure power, soft tannins, endlessly long.

12. Merlot 2005 from Weingut Krutzler - very good

pure blackberries, very good structured, well integrated tannins, alc. just a bit out balance.

13. Blaufränkisch "Marienthal" 2004 from Weingut E. Triebaumer - delicious/extraordinary

fruity, extremely spicy, still purple hue, soft tannin but very good structure and length.

Gereifte Österreicher

Gereifte Österreicher 

war das Thema der gestrigen Wochenblindverkostung im Pub Klemo. Das Verkostungsteam war diesmal Ulli, Bernhard K., Chrisu und ich.

1. CH Sonnhof 1988 von Jurtschitsch

goldene Farbe und gereifte Nase, ein bisschen oxi schon, aber der Wein ist auch schon 20 Jahre alt.

2. GV Steinhaus 1989 von Jurtschitsch

keine sehr intensive Nase aber als GV noch erkennbar, Säurestruktur am Gaumen, gut.

3. RR 1990 von Rudi Pichler aus der Magnum

extremer Petrolton in der Nase, setzt sich auch am Gaumen fort, wie uns Robert vom Klemo erzählt hat war der Wein gleich nach dem Öffnen gar nicht petrolisch, sondern eher mineralisch, der Petrolton hat sich mit der Luft immer stärker entwickelt.

4. WB Poysdorfer Kugler 92/93 von Weinrieder (Jahrgangscuvee)

fruchtiger als alle anderen mit Akazienhonignoten in der Nase, am Gaumen eine Spur Süsse erkennbar, gut.

5. CS 1988 von Weingut Leberl aus der Magnum

orange Reflexe, noch fruchtig, am Gaumen weiche Tannine die dem Wein Struktur geben,sehr harmonisch, ganz feine Ledernoten,  (nein kein Brett, sondern wirklich eine Bereicherung des Buketts).

6. Cuvee "Rotspon Barrique" 1986 von Jurtschitsch aus der Magnum

heller Farbe mit wässrigem Rand, fruchtig am Gaumen, ein schlanker Wein.

7. CS 1986 von Kollwentz

farbintensiv, keine Randaufhellung, weiches Tannin, aber trotzdem strukturiert, Säure spürbar.

Zum Essen gabs Fenchelsuppe und Prosciutto mit Parmesan, Entenbrust mit Pasta und Gemüse. Alles wirklich auf dem Punkt laut Ulli und Chrisu.

Zum Abschluss gabs dann noch bei der Ulli 

8. Cuvee weiss Rotgipfler/Zierfandler/CH von Schellmann

fruchtig, am Gaumen säurebetont, gut.

9. Queulat CS 2005 von Ventisquero/Chile

neue Welt und CS sofort erkennbar, aber nicht überreif und marmeladig, klare Fruchtaromen und gute Struktur.

10. Grey Carmenére 2005 von Ventisquero

in der Nase grüner als der CS, würzig, wirkt härter und auch grüner am Gaumen. Laut Datenblatt Alk. 14,4 und 5,14 Säure bei 3,17 RZ.

und als wirklichen Abschluss dann noch einen Schluck von unserem Lieblingswhisky.

Lonach Cask Strength Single Malt Whisky, distilled at Caperdonich, aged 34 years in oak casks, 43 Volt.