Pittnauer, Burgenland, Austria
Pittnauer is considered a St. Laurent specialist and his Pinot Noir is one of the best varietal representatives from Austria.The estate is member of the well known Pannobile association since 1998. Pittnauer´s Pannobile, made up of Zweigelt and Blaufränkisch is a year for year a very impressing example of an indigenous austrian red wine blend.
Weingut Pittnauer is located on the east shore of the Neusiedlersee in Austria’s Burgenland region, which is at the eastern extremity of Austria bordering with Hungary. In 2006 the Pittnauers started to change into biodynamic growing of their vines.
It's 20-odd years since Gerhard and Brigitte Pittnauer took over the winery in Gols near Lake Neusiedl in Burgenland, bordering Hungary at the eastern edge of Austria. Over that time they've pushed the boundaries of Austrian red winemaking, in particular with St Laurent and Zweigelt. But then there's the Blaufränkisch and - have you ever tried Burgenland Pinot Noir? You must. In 2001 the construction of the fittingly striking production hall in the middle of the vineyards allowed for a quantum jump in quality and quantity.
Pittnauer Blaufränkisch Rosé 2023
From various sites with light sandy soils around the Neusiedlersee in Burgenland. Spontaneous fermentation, matured for 6 months in stainless steel. Residual sugar: Low (about 2.5 g/L). A dusty, savoury Austrian expression of the Blaufränkisch variety has a nutty and marginally confectionery bouquet of red cherries and flowers backed by a hint of cranberry and marzipan. It’s long, smooth and savoury, with juicy, almost sour-edged raspberry and red cherry fruit punctuated by refreshingly bright acids and underscored by a fine, dusty extract.
Tasting Notes
"This savoury Austrian expression of the blaufränkisch variety has a nutty and marginally confectionery bouquet of red cherries and flowers backed by a hint of cranberry and marzipan. It’s long, smooth and savoury, with juicy, almost sour-edged raspberry and red cherry fruit punctuated by refreshingly bright acids and underscored by a fine, dusty extract." Gourmet Traveller
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