Pichler Krutzler Single Barrel Gruner Veltliner "Fass 43" 2011 (RP:92+)


Food Pairing 美食配搭 (Asparagus with Hollandaise Sauce)

Fass 43 解作「木桶 43」。

來自Wachau的Elisabeth Pichler-Krutzler和來自BurgenlandErich Krutzler2006年在Wachau開設了自己的酒莊,兩夫婦都來自著名的釀酒家族,他們一起以優質靈魂和個性製作酒品,完全尊重自然和可持續發展的葡萄種植方式。

這些都是Erich Krutzler於九十年代定下來的足跡,當時他為家族在Südburgenland出產出色而有性格的紅酒,這也解釋了為甚麼Burgenland Blaufränkisch會和Riesling 及 Grüner Veltliner同時出現在貨品系列中。


奧地利 Wachau


Grüner Veltliner

發酵了 6 個月的Superin 和 Wunderberg ,再於 600 升新木桶陳年,沒有二氧化硫。蘋果酸-乳酸二次發酵。沒有淨化和過濾。


"Fass 43" means "Barrel 43".

Elisabeth Pichler-Krutzler from the Wachau and Erich Krutzler from the Burgenland founded their own wine estate in the Wachau in 2006. Both husband and wife originated from famous wine-making families. Together, they craft wines of great soul and individuality, based on a respect form nature and sustainable viticultural practice.

All this is a continuation of the path that Erich Krutzler set out on in the 1990s when he helped his family estate produce outstanding and characterful red wines in the Südburgenland. This is why a Burgenland Blaufränkisch finds its place in the range alongside Riesling and Grüner Veltliner.

The Pichler-Krutzler wines are pure, unadulterated and made without compromise to quality. Each wine is the reflection of its own terroir, harvested, raised and bottled without blending. Since there is no chaptalization, no juice concentration, no fining or additives of any sort, all the wines express their origins plain and clear. Just high-grade handcraft without any fancy trends.

Wachau, Austria

Country of Origin:

Grape Variety:
Grüner Veltliner
Vinification and Ageing:
Superin and Wunderberg that fermented 6 months and matured in new 600 litre cask without sulfur. Malolactic fermentation took place. No fining or filtration.

Tasting Notes:
Pale gold in the glass, this wine smells of oak and flowers and honey. In the mouth, flavours of sweet oak, vanilla, pears, and strong honeysuckle mix with a rich silky texture. Because of the fact that this wine went through full malolactic fermentation the acidity is softer, and doesn't have the edge. It also has cellaring potential.

Related Items