x
  • Weather

    13° C Broken clouds
  • Time

    22:04 PM
  • Wine average?

    90.5 Tb
  • Country Ranking?

    8
  • Region Ranking?

    1
  • Popularity ranking?

    114

History

Gobelsburgs history of settlement goes back beyond 4000 years, which is documented by Celtlic ceramics shown in a vitrine of the Gobelsburg cellars.

The castle was first mentioned in a contract dated 1074 in relation to Azzo de Gobatsburich, Earl of Kuenring. The Monastery of Zwettl – also a Kuenringer foundation of 1138 - in the northern parts of lower Austria is today the owner of the property. But till the 12th century the fortress remained in the belonging of the Kuenringer family but changed hands until 1740 to as many as 19 different families on the estate and castle Gobelsburg. The last aristocratic owner - Freiherr Achaz Ehrenreich von Hohenfeld - instigated the alterations of the Renaissance manor house of the 16th century into a handsome Baroque chateau in the first half of the 18th century. On the 17th of September 1740 Ehrenreich sold the property for 40.000 Gulden to the monastery of Zwettl, which had already a Manor estate in Kammern since 1171. With the purchase important vineyards on the Gobelsburg side (Steinsetz, Haide, Redling) were added to the existing vineyards on Heiligenstein, Gaisberg, Renner and Lamm. When in 1784 the old Manor in Kammern burned down, the two properties were brought together at Schloss Gobelsburg.

 

 

In the beginning of the 19th century the cellar capacity is reported to be of 1410 Eimer, which is about 85000 liters of wine, partly brought to the monastery and sold there, partly sold from the castle. The wines were named either after their origin (Nussberger, Zöbinger, Gobelsburger) or for their use (Messwein, Conventwein, etc). Since the middle of the 19th century estate bottling is reported, but the biggest share is sold in small casks.

 

Until 1930 the wines of the winery in Nussdorf (Vienna) were also brought to Schloss Gobelsburg. Due to the difficult economical situation in the late twenties the property was then sold to the monastery Schotten in Vienna. The Manor, which is very similar in form and appierence to Schloss Gobelsburg, is still existing. Between world war one and two the castle was also used as a summer camp for apprentiships. During world war II French soldiers were imprisoned and left the castle 1945 in a devastated state and emptied the vinothek with the reserves back to the last century.

 

 

Father Bertrand Baumann – a monk of the monastery, who took over in 1958 – was an extraordinary winemaker. He not only achieved to establish the ‘altar wine’ as an Austrian Classik, he also established the winery as the leading winery of the area. The wines of the vintothek still show the great skill of this period of the winery.

 

Since February 1996 the estate is managed by Eva & Michael Moosbrugger. Michael originates out of a Hotel family in Lech / Arlberg (Hotel Post in Lech), but turned into winemaking after some years of Univerity and Hotel business. In 2006 Michael was awarded with the title ‘Winemaker of the year’ by the wine magazine Falstaff. In 2007 followed the ‘Golden Glass’ by the Swedish Food & Wine magazine Àlt om mat’ and ‘Alt om vin’ the first time for an Austrian winery.

Primary goal is to preserve, develop and bring the cultural heritage of Schloss Gobelsburg with its prime vineyards on the oldest documented sites of the area into a new generation. 

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Vineyards

In 1996, the Schloss Gobelsburg Winery was accepted as member of the renowned Verein der Österreichischen Traditionsweingüter (Association of Austrian Traditional Wineries). This association was the first in Austria to classify vineyard locations in Kamptal and Kremstal. Some of these – usually locations with a long history – produce wines with great potential year after year and stand out from the other conventional vineyards.

 

 

As one of the oldest wineries in Austria, Schloss Gobelsburg has some 35 hectares in historical vineyard sites around the castle. Every site has its specialties and particularities with different soil and micro-climatic conditions. From the sun-exposed terraces on Zöbinger Heiligenstein and the Gaisberg mountain to the extensive garden facilities around Gobelsburg castle, the vines are subjected to a wide range of conditions. In accordance with their respective potential, the best possible development conditions are established for every grape variety. At Schloss Gobelsburg, ecological winegrowing is not just simply en vogue at the moment. The monks of the Zwettl Monastery, who had managed the winery themselves until 1995, used organic fertiliser, abstained from employing herbicides, and endeavoured to reduce the use of plant protectants.

 

 

The most important grape varieties are Grüner Veltliner and Riesling. Over the centuries, these varieties have proven to be the most suitable for the surrounding soil structure. The Riesling feels at home on the meagre and stony terraces of Heiligenstein and Gaisberg mountain, the Grüner Veltliner thrives on the sandy loess soils of the environs.

Red wine has also enjoyed a very long tradition at Gobelsburg Castle: the abbots of all Cistercian monasteries meet once a year in Burgundy (origin of the religious order). In this way, the monks are continuously in contact with winegrowing in Burgundy. It is therefore no big surprise that all Cistercian monasteries of Europe practicing viticulture also have Pinot Noir. This is how the Blauburgunder found its way to Gobelsburg Castle. The variety is ideal for this region, as the soils are suitable for its cultivation and the climatic conditions are just perfect to develop that elegance and depth in fruit lovers of this variety are always on the look-out for.

 

Individual Sites

 

The best sites of the vineyard are bottled in accordance with the individual vineyard sites. The designations "Klassifizierte Lage“ (Classified Site) and "Erste Lage" (First Site) are taken from the classification scheme of the Verein Österreichischer Traditionsweingüter:

 

Zöbinger HEILIGENSTEIN, Erste Lage               Riesling

Kammerner GAISBERG, Erste Lage                     Riesling

Kammerner LAMM, Erste Lage                          Grüner Veltliner

Kammerner GRUB, Erste Lage                            Grüner Veltliner

Kammerner RENNER, Erste Lage                       Grüner Veltliner

Gobelsburger STEINSETZ, Erste Lage                 Grüner Veltliner

 

 

Grape varieties used

Grüner Veltliner     50 %

Riesling                   25%

Zweigelt                    6%

Blauburgunder           6%

St. Laurent                8%

 

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Winemaking

The oldest part of the cellar dates back to the castle facilities of the 11th century. Over the centuries, the cellar was continuously expanded.

When Moosbrugger and Bründlmayer took over the winery in 1996, they had a wine cellar that met modern technological requirements.

In times when many large international cellars are attempting to produce uniform wines which cater to the widest range of tastes possible, Moosbrugger is convinced that the future of wineries like Schloss Gobelsburg lies in individuality and character. As a high level of technology is necessary to warrant uniformity, Moosbrugger believes that a maximum of individuality can only be achieved through reduction.

 

This is why plans do not revolve around the question of what machines the cellar can still add to its pool, but which machines can be done without. Moosbrugger therefore developed the ‘Dynamic Cellar Concept’ for Gobelsburg. The key point here is to have flexible cellar operation where – to put it simplistically – wines are no longer pumped from one location to the other, but transported in ‘barrels on wheels’ from one section of the cellar to the other.

 

The containers used to mature wines also help shape the character of these wines. Timber from Manhartsberg (a region north of Langenlois) is used for the large and small oak casks. Of course, this wood has a different character than oak from Allier or America. But it’s the regional character that forms the authentic personality of the Schloss Gobelsburg wines, which comes from a symbiosis between the trees that are grown under same climatically conditions then the grapes of the later wines.

 

This approach is also based on important findings derived from the study of old wine-making techniques, which also resulted in a wine series by the name of ‘Tradition’. These wines are made using the traditional method of the 19th century and do not only have old and sound ageing structures, but also pave the way to (almost) forgotten Austrian culture of taste.

 

The oldest part of the cellar dates back to the castle facilities of the 11th century. Over the centuries, the cellar was continuously expanded. When Moosbrugger and Bründlmayer took over the winery in 1996, they had a wine cellar that met modern technological requirements.

In times when many large international cellars are attempting to produce uniform wines which cater to the widest range of tastes possible, Moosbrugger is convinced that the future of wineries like Schloss Gobelsburg lies in individuality and character. As a high level of technology is necessary to warrant uniformity, Moosbrugger believes that a maximum of individuality can only be achieved through reduction.

 

 

This is why plans do not revolve around the question of what machines the cellar can still add to its pool, but which machines can be done without. Moosbrugger therefore developed the 'Dynamic Cellar Concept' for Gobelsburg. The key point here is to have flexible cellar operation where – to put it simplistically – wines are no longer pumped from one location to the other, but transported in 'barrels on wheels' from one section of the cellar to the other.

The containers used to mature wines also help shape the character of these wines. Timber from Manhartsberg (a region north of Langenlois) is used for the large and small oak casks. Of course, this wood has a different character than oak from Allier or America. But it’s the regional character that forms the authentic personality of the Schloss Gobelsburg wines, which comes from a symbiosis between the trees that are grown under same climatically conditions then the grapes of the later wines.

 

This approach is also based on important findings derived from the study of old wine-making techniques, which also resulted in a wine series by the name of 'Tradition'. These wines are made using the traditional method of the 19th century and do not only have old and sound ageing structures, but also pave the way to (almost) forgotten Austrian culture of taste.

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19 different wines with 62 vintages

Winemaking since 1996

  • Michael Moosbrugger

    Owner
    The Schloss Gobelsburg winery is a cultural heritage of our area. That is why it is not only a winery but carries the added dimensions of culture, heritage and tradition with it. I’m just trying my best to bring it to this new generation as successfully as possible.

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Wine Moments

Here you can see wine moments from tastingbook users.    or    to see wine moments from your world.

 Guo Ying / Sommelier, Pro (China)  tasted  1 wines  from  Schloss Gobelsburg . In a tasting of  14 wines 

Château Lynch-Bages 2005 / Dark, purple colour. Very open and complex nose revealing, cassis, capsicum, coffee and mintiness. The very same aromas as Mouton has on the nose. Opulent medium-bodied wine with extraordinary concentration and a chewy texture. Ripe round tannins with a mouthwatering acidity and intense dark fruitiness. Flavour shows dark chocolate and hints of anise. Very intense and long finish. Absolutely gracious wine with a long life ahead. Further bottle ageing of 10-15 years will enhance the charm of the wine.

4m 3h ago

 Aldo Sohm / Best Sommelier in the World 2008, Pro (Austria)  tasted  1 wines  from  Schloss Gobelsburg . In a tasting of  7 wines 

“Some of my favourite wines I have tasted lately.”

1y 3m ago

 Mélanie Laurent / Sommelier, Pro (France)  tasted  4 wines  from  Schloss Gobelsburg . In a tasting of  45 wines 

“Austrian vintage 2006 - over 40 wines. One of the best was Hirtzenberger Riesling Smaragd Hochrain 2006 / Open, perfumed bouquet with aromas of lemon, citrus, fresh bread and faint vpeach. Soft, clively honeyed texture. The wine is exceptionally rich in flavour. Very concentrated wine with great depth and complexity. The very fine acidity carries the lace-like texture into an astonishing, long finish. Drinking divinely. 95 points”

1y 4m ago

 Pekka Nuikki / Founder of the Fine Wine Magazines, Pro (Finland)  tasted  1 wines  from  Schloss Gobelsburg . In a tasting of  30 wines 

“A true masterpiece by Gérard Chave - Hermitage 1990. Chave is known for opting for blending Syrah from their 15 ha vineyards on the Hermitage hill. Their philosophy is against single vineyard wines since blending guarantees more complexity in the wine. In this superb wine this is clearly indicated by the tremendous complexity. Syrah from Bessards is giving rich fruit intensity and concentration to the wine while Méal more depth in flavours and bouquet. Rocoules adds finesse in structure and length along the floral tones. L’Hermite contributes peppery earthy tones and colour. Péléat gives wildness and firmness in structure whereas Diognières provides colour and the savoury tastiness. Gérard Chave himself has compared this top vintage to 1952 and 1961.
Fine looking bottle. Decanted for two hours. This beautiful Hermitage has a deep, dark and seductive colour. On the nose amazing aromas of blackberry, vanilla, herbs and refreshing minerals. The palate was remarkably rich and long and less tannic than expected. The finish was super-long and pure with pleasant sweetness and rich, earthy flavours. This is the essence of Syrah with a long life span ahead.

1y 7m ago

 Pekka Nuikki / Founder of the Fine Wine Magazines, Pro (Finland)  tasted  7 wines  from  Schloss Gobelsburg . In a tasting of  7 wines 

“Very good new vintages from Moosbrugger:)”

2y 9m ago

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